Chicken 65 (g) Recipe
Popular appetizer made with mustard seeds and curry leaves
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Ingredients
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Marinade
Frying
Garnish
Method
Preparation
- 1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, salt, and lemon juice. Mix well until the chicken is well coated. Cover and let it marinate for at least 30 minutes.
- 2
Prepare the Coating
After marination, add rice flour and cornstarch to the chicken. Mix well to ensure that all pieces are evenly coated.
Cooking
- 3
Heat the Oil
In a deep frying pan, heat oil over medium heat until it reaches about 180°C (350°F).
- 4
Fry the Chicken
Carefully add marinated chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry until they are golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.
- 5
Temper the Oil
In a separate small pan, heat a tablespoon of oil. Add mustard seeds and let them splutter. Then add curry leaves and slit green chilies. Fry for a few seconds until fragrant.
- 6
Combine
Pour the tempering mixture over the fried chicken and toss well to combine, ensuring the chicken is coated with the spices.
Serving
- 7
Garnish and Serve
Transfer the Chicken 65 to a serving plate. Garnish with chopped coriander leaves and lemon wedges. Serve hot as an appetizer.
