Restaurant Style Chicken 65
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
  • Boneless chicken breast – 500 grams (20-25 small bite size pieces)
  • Ginger paste – 1 tsp
  • Garlic paste – 1 tsp
  • Coriander powder – 2 tsp
  • Red chili powder – 3 tsp
  • Cumin powder – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Corn flour – 2 tsp
  • Rice flour – ¾ tsp
  • Red food color – ¼ tsp
  • Lemon juice – 1 tbsp
  • Egg – 1
  • Salt to taste
  • Oil for deep frying
  • Curry Leaves – 8 to 10
  • Green chilies – 2, halved
Instructions
  1. Mix all the ingredients listed under ‘Marinade’ and mix well to make a smooth paste. Make sure all the chicken pieces are coated thoroughly with the marinade.
  2. Keep it to rest for 2 hours at least – the more the resting time, the softer the chicken 65 will be.
  3. Then heat oil in a deep frying skillet and fry the curry leaves and halved green chilies till crisp. Set them aside.
  4. Now add the chicken pieces in the same oil in batches and fry well till they turn golden brown and crisp.
  5. Take them out and when all are done, sprinkle the fried curry leaves and green chilies over them.
  6. Serve your chicken 65 warm with raw onion slices and lemon wedges as an appetizer. Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2013/11/chicken-65/