Chicken 65

24 ingredients
11 steps

Ingredients

  • 1 -2 cup oil, for deep frying
  • 4 chicken breasts, cut into strips
  • MARINADE FOR CHICKEN
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon msg
  • 1/2 teaspoon ground black pepper
  • BATTER FOR CHICKEN
  • 1 egg, beaten
  • 3 tablespoons cornflour
  • YOUGURT MIX
  • 500 g yogurt, beaten
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • FOR TEMPERING
  • 3 ounces oil
  • 5 -6 green chilies
  • 3 tablespoons curry leaves

Directions

  1. 1
    mix the chicken in the marinade n leave for 1 hr, if you dont have the time then go ahead to the next step.
  2. 2
    put in the egg n corn flour n mix to coat well n make the marinade to stick to the chicken pieces.
  3. 3
    heat oil for frying, n fry the chicken pieces till light golden brown.
  4. 4
    make the yougurt mix n put in a bowl nearby while frying.
  5. 5
    as you take out the chicken pieces just dip them directly into the yougurt mix.
  6. 6
    when done with the chicken, take another pan & heat the oil for tempering.
  7. 7
    add the green chillies (you can slit them in the middle if you want an even spicier curry) & curry leaves, cover immidiately with a lid because the oil will splutter alot.
  8. 8
    fry till charred,or blackened, be careful at this stage n lower the heat before opening the lid.
  9. 9
    take this pan away from the heat and add the chicken n yougurt mix.
  10. 10
    put it back on the heat, lower the heat n cook till the liquid from the yougurt dries up, & a dry curry is left.
  11. 11
    serve.

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