Spicy Chicken 65
Spicy Chicken 65
Ingredients
For the Chicken Marinade
- 500 g boneless chicken, cut into small cubes
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black pepper powder
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon garam masala
- to taste salt
- 1 teaspoon lemon juice
- pinch red food colour
For the Chicken Coating
- 2 tablespoons corn flour
- 1 tablespoon all-purpose flour
- 1 egg white
- 1/4 teaspoon baking soda
For Frying and Sauce
- 1/2 cup oil, for shallow frying
- 1/2 teaspoon cumin
- 2 tablespoons chopped garlic
- 2 tablespoons chopped ginger
- 2-3 green chillies, slit
- as needed curry leaves
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon red chilli powder
- 2 tablespoons red chilli sauce, Indo-Chinese style
- 1 tablespoon green chilli sauce, Indo-Chinese style
- 1/4 teaspoon vinegar
- 1/2 teaspoon soy sauce
- to taste lemon juice
- 3 tablespoons plain yoghurt
- as needed chopped cilantro, for garnish
Instructions
- 1
In a large bowl, combine the cubed boneless chicken with 1 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon black pepper powder, 1 tablespoon ginger garlic paste, 1/2 teaspoon garam masala, salt to taste, 1 teaspoon lemon juice, and a pinch of red food colour. Mix thoroughly to ensure the chicken is well coated.
⏱️ 5 min
- 2
Cover the bowl and marinate the chicken in the refrigerator for at least 2 hours, or as long as possible for best flavor.
⏱️ 120 min
- 3
After marinating, add 2 tablespoons corn flour, 1 tablespoon all-purpose flour, 1 egg white, and 1/4 teaspoon baking soda to the marinated chicken. Mix all the ingredients well until the chicken is evenly coated.
⏱️ 5 min
- 4
Let the coated chicken rest for 20 minutes at room temperature.
⏱️ 20 min
- 5
Heat 1/2 cup of oil in a large pan or kadai over medium-high heat for shallow frying. Once the oil is hot, carefully place the marinated chicken pieces into the pan, ensuring not to overcrowd it. You may need to fry in batches.
⏱️ 2 min
- 6
Shallow fry the chicken until it is fully cooked through and turns golden brown on all sides, about 5-7 minutes per batch. Once cooked, remove the chicken from the pan using a slotted spoon and set it aside on a plate lined with paper towels to drain excess oil. Reserve the leftover oil in the pan for the next step.
⏱️ 10 min
- 7
In the same pan with the reserved oil (adjust if too much or too little, about 2-3 tablespoons remaining), add 1/2 teaspoon cumin, 2 tablespoons chopped garlic, 2 tablespoons chopped ginger, 2-3 slit green chillies, and curry leaves. Sauté these ingredients briefly until fragrant, about 1-2 minutes.
⏱️ 2 min
- 8
Add salt to taste, 1/2 teaspoon black pepper powder, 1/2 teaspoon red chilli powder, 2 tablespoons red chilli sauce, 1 tablespoon green chilli sauce, 1/4 teaspoon vinegar, 1/2 teaspoon soy sauce, lemon juice to taste, and 3 tablespoons plain yoghurt to the pan. Mix everything together well and cook briefly until all the ingredients are combined and the sauce is incorporated, about 2-3 minutes.
⏱️ 3 min
- 9
Add the previously fried chicken pieces to the prepared sauce in the pan. Toss the chicken thoroughly to coat it evenly with the sauce.
⏱️ 3 min
- 10
Garnish the Chicken 65 generously with chopped cilantro. Serve immediately with naan or rumali roti.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken 65
For the Chicken Marinade
- 500 g boneless chicken, cut into small cubes
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black pepper powder
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon garam masala
- to taste salt
- 1 teaspoon lemon juice
- pinch red food colour
For the Chicken Coating
- 2 tablespoons corn flour
- 1 tablespoon all-purpose flour
- 1 egg white
- 1/4 teaspoon baking soda
For Frying and Sauce
- 1/2 cup oil, for shallow frying
- 1/2 teaspoon cumin
- 2 tablespoons chopped garlic
- 2 tablespoons chopped ginger
- 2-3 green chillies, slit
- as needed curry leaves
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon red chilli powder
- 2 tablespoons red chilli sauce, Indo-Chinese style
- 1 tablespoon green chilli sauce, Indo-Chinese style
- 1/4 teaspoon vinegar
- 1/2 teaspoon soy sauce
- to taste lemon juice
- 3 tablespoons plain yoghurt
- as needed chopped cilantro, for garnish
Instructions
- 1
In a large bowl, combine the cubed boneless chicken with 1 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon black pepper powder, 1 tablespoon ginger garlic paste, 1/2 teaspoon garam masala, salt to taste, 1 teaspoon lemon juice, and a pinch of red food colour. Mix thoroughly to ensure the chicken is well coated.
⏱️ 5 min - 2
Cover the bowl and marinate the chicken in the refrigerator for at least 2 hours, or as long as possible for best flavor.
⏱️ 120 min - 3
After marinating, add 2 tablespoons corn flour, 1 tablespoon all-purpose flour, 1 egg white, and 1/4 teaspoon baking soda to the marinated chicken. Mix all the ingredients well until the chicken is evenly coated.
⏱️ 5 min - 4
Let the coated chicken rest for 20 minutes at room temperature.
⏱️ 20 min - 5
Heat 1/2 cup of oil in a large pan or kadai over medium-high heat for shallow frying. Once the oil is hot, carefully place the marinated chicken pieces into the pan, ensuring not to overcrowd it. You may need to fry in batches.
⏱️ 2 min - 6
Shallow fry the chicken until it is fully cooked through and turns golden brown on all sides, about 5-7 minutes per batch. Once cooked, remove the chicken from the pan using a slotted spoon and set it aside on a plate lined with paper towels to drain excess oil. Reserve the leftover oil in the pan for the next step.
⏱️ 10 min - 7
In the same pan with the reserved oil (adjust if too much or too little, about 2-3 tablespoons remaining), add 1/2 teaspoon cumin, 2 tablespoons chopped garlic, 2 tablespoons chopped ginger, 2-3 slit green chillies, and curry leaves. Sauté these ingredients briefly until fragrant, about 1-2 minutes.
⏱️ 2 min - 8
Add salt to taste, 1/2 teaspoon black pepper powder, 1/2 teaspoon red chilli powder, 2 tablespoons red chilli sauce, 1 tablespoon green chilli sauce, 1/4 teaspoon vinegar, 1/2 teaspoon soy sauce, lemon juice to taste, and 3 tablespoons plain yoghurt to the pan. Mix everything together well and cook briefly until all the ingredients are combined and the sauce is incorporated, about 2-3 minutes.
⏱️ 3 min - 9
Add the previously fried chicken pieces to the prepared sauce in the pan. Toss the chicken thoroughly to coat it evenly with the sauce.
⏱️ 3 min - 10
Garnish the Chicken 65 generously with chopped cilantro. Serve immediately with naan or rumali roti.
⏱️ 1 min