Chicken 65 recipe aouth india style

 

Recipe type: Appetizer

Cuisine: southindian

Yield: 2

Ingredients (240 ml cup used)

• 250 to 300 grams of boneless tender chicken
• 1 egg or egg white (optional, refer notes)
• 2 to 3 tbsp. Corn flour
• oil for deep frying

Chili garlic paste (or mix ¾ tsp red chili powder, sugar, crushed garlic with little water)

• 3 to 5 red chilies (remove the seeds)
• 5 garlic cloves
• ½ tsp sugar
• 1 tsp vinegar (optional, but recommended)
• Salt to taste

marination

• ½ tbsp. ginger garlic paste
• ½ tsp red chili powder
• 1 tsp. lemon juice or 1½ tbsp. yogurt (don’t use sour curd)
• ½ tsp pepper powder
• ⅛ tsp turmeric
• Salt to taste

Seasoning for chicken 65 recipe

• ½ tsp cumin / jeera
• ½ tsp chopped garlic (optional)
• ½ tsp cumin powder (optional)
• ½ tsp pepper powder
• 2 green chilies
• Few sprigs Curry leaves
• 1½ to 2 tbsp yogurt (optional, do not use sour)

Instructions

1. Wash chicken under running water and drain off completely. Marinate it with marination ingredients and set aside for at least 15 mins. If you have the time refrigerate for 2 hours.
2. Blend all the ingredients under chili garlic paste with 15 ml water to a smooth paste.
3. Sprinkle the dry corn flour over the marinated chicken. If you chose to use egg, you can use. mix well.If needed sprinkle little water for a good binding.
4. Heat oil in a deep pan until hot enough to fry the chicken, fry chicken till they are cooked fully. Stir while frying for even frying. Drain them on a kitchen tissue.
5. Heat a pan with 1 tbsp. oil, add curry leaves, green chilies and cumin, fry till the leaves turn crisp and set aside for garnish.
6. Add the chilli garlic paste and let it begin to bubble. If using yogurt add it now and allow to thicken a bit.
7. When the sauces begin to bubble, add the fried chicken and toss and fry on medium heat till the chicken absorbs all the sauce and the raw smell of garlic disappears. Over frying can make the chicken hard, so switch off in time.serve with onion wedges

Notes

using egg or egg white is optional, it locks in the chicken juices and keeps it soft, but it will leave an egg smell if you are serving it later after a while.
you can use any ready made chilli garlic paste, but this chicken 65 recipe is recommended with the paste mentioned in the recipe.