Chennai Chicken 65 Recipe
Chennai-style chicken tenders with paprika, masala & curry leaves, served with chutneys
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Ingredients
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Chicken Marinade
Breading
For Frying
For Serving
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, salt, lemon juice, and chopped curry leaves. Mix well.
- 2
Marinate Chicken
Add the chicken strips to the marinade and mix until well coated. Cover and let it marinate in the refrigerator for at least 1 hour, preferably overnight for best flavor.
Breading and Frying
- 3
Prepare the Breading
In a separate bowl, combine all-purpose flour, cornstarch, baking powder, and paprika. Gradually add water until a smooth batter forms.
- 4
Heat the Oil
In a deep frying pan, heat the oil over medium heat until hot.
- 5
Coat and Fry
Take each marinated chicken strip, dip it into the batter, and carefully place it into the hot oil. Fry in batches until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
Serving
- 6
Serve
Serve the Chicken 65 hot, accompanied by green chutney and tamarind chutney on the side.
