Chicken 65 Recipe
Popular appetizer made with mustard seeds and curry leaves
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Ingredients
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Marinade
For Frying
For Tempering
Method
Marinade Preparation
- 1
Marinate the Chicken
In a mixing bowl, combine the chicken thighs, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Mix well until the chicken is evenly coated. Cover and let it marinate for at least 30 minutes.
- 2
Coating the Chicken
After marination, add cornstarch and rice flour to the chicken mixture. Mix until the chicken pieces are well coated with the flour mixture.
Frying
- 3
Heat the Oil
In a deep frying pan or kadai, heat the oil over medium heat. Ensure the oil is hot enough for frying.
- 4
Fry the Chicken
Carefully add the marinated chicken pieces into the hot oil in batches. Fry until they are golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
Tempering
- 5
Prepare the Tempering
In a separate pan, heat a tablespoon of oil. Add mustard seeds and let them splutter. Then add curry leaves and slit green chilies, sautéing for a minute until fragrant.
- 6
Combine with Chicken
Add the crispy fried chicken to the tempering mixture and toss well to coat. Garnish with fresh coriander leaves.
