Friday, October 18, 2013

Chicken 65

Spicy Deep Fried Chicken

Chicken 65 is a spicy deep fried South Indian dish. It is a very popular snack dish which is available in most of the non-vegetarian restaurants to road side shops. Usually I avoid deep fried foods and prefer to bake or shallow fry or grill. Some food items are so temping and let me break the rules. Here is one of it. Though it is dry dish it is very juicy and soft inside and crispy outside.

Ingredients: Quantity
Skinless Boneless Chicken Thighs* 1 lb
Yogurt 2-3 tbsp
Ginger Garlic Crushed/Paste 2-3 tsp
Red Chili Powder 1 tsp
Green Chilies Slit 2 nos
Curry Leaves One Strand
Oil For Deep Frying + 1 tbsp
Red food color (Optional) 2-3 drops
Egg 1 nos
Corn Flour 2 tbsp
Red Chili Powder 1 tsp
Pepper Powder 3/4 tsp
Coriander Powder 1/4 tsp
Turmeric Powder 1/4 tsp
Salt To Taste
Ginger Garlic Paste 1 tsp
Lemon Wedges To Garnish

1) Clean and cut the chicken into cubes. Add the red chili powder, corn flour, ginger garlic paste, pepper powder, coriander powder, turmeric powder and salt and mix well. Then add the egg and mix well and let it marinate for atleast one hour.
2) Deep fry the marinated chicken until they are almost cooked, nearly 6-8 min's** and set aside on a paper towel.
3) Heat oil in a fry pan and add the slit green chilies, curry leaves and chopped (or paste of) ginger and garlic. Sauté for a few seconds and then simmer the stove (or remove from the stove) and add the yogurt and stir well. Add the red chili powder, very little salt, and food coloring (if using it). Stir for a few seconds, do not let the yogurt to curdle.
4) Add the fried chicken into it and sauté until the chicken is well mixed with the yogurt gravy. Simmer it until all the liquid evaporates. Garnish with lemon wedges and serve it as a snack or with Biryani.

Note: * Use thigh pieces instead of chicken breast pieces, since they don't turn dry so soon. They are more soft and tender than the breast piece.
** The frying time varies on the size of the chicken pieces, no of chicken pieces you fry at a time, oil temperature. Check one piece before you remove them out of oil. Do not overcook, it will become dry.

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