Crispy South Indian Chicken 65

 

Blockbuster appetizer, born in 1965 at Chennai Hotel Buhari, delivers a fiery, crunchy bites that disappear in 65 seconds. Yogurt and aromatic spices are marinated, then thrown with double-fried and curry leaves and chili, it is perfect for the play night, parties or whenever you want a bold taste.

Ingredients:

 For Marinade: 

•  500g boneless chicken thighs or breasts, cut into 1 ″ pieces  
•  3 tablespoons plain yogurt  
•  1 tsp Ginger garlic paste  
•  1 tsp Kashmiri red chilli powder (for color and light heat)  
•  1 tsp Hot red chilli powder (adjust to taste)  
•  1 tsp Turmeric powder  
•  1 tsp garam masala
•  1 tsp of coriander powder  
•  1 tsp salt  

For Coating:  

•  2 tablespoons rice flour  
•  2 tablespoons corn flour  
•  1 tablespoon allpurpose flour  
•  Pinch of black pepper 

For Tempering:  

•  2 tablespoons of oil   
•  1 teaspoon ginger garlic, finely chopped  
•  2 sprigs curry leaves  
•  2 green chilies  
•  1 teaspoon chilli- garlic paste   
•  1//2 lemon juice  
•  Salt, to taste

Method:

1. Marinate the chicken  
• In a bowl, whisk yogurt, spices and salt. Add  Chicken pieces, coat well, cover and refrigerate for 1-2 hours  or (overnight).
2. Prepare the coating  
• Combine rice flour, cornflour, maida and pepper. Add the marinated chicken in the mixture and slightly dust.
3. First fry  
• Take a deep pan and heat the oil in it . Fry chicken until  golden (about 3 minutes). Drain on a paper towel.
4. Second Fry   
• Re -heat the oil . Return the chicken to the pan; Deep fry for 1 minute until crisp . Drain and put aside.
5. Tempering
• Add 2 tablespoons in the pan and heat it. Fry the sliced ​​ginger, curry leaves and green chillies until aromatic. Stir  Chili garlic paste and a splash of water; Cook until the oil is separated. 
• Add the fried chicken, toss . Finish with lemon juice and extra salt if necessary.
6. Serve immediately  
• Plate hot chicken 65 with fresh cilantro, lemon wedge.

 Tips and Variations :

• For extra heat, add a pinch of crushed red chilli pieces during tempering.  
• To keep it  gluten free, swap corn flour chickpea flour.  
• Use the Air Fryer: Add Marinated Chicken to the airfryer at 375 ° F for 12 minutes.  
• Make it an Indo chinese style by adding 1 teaspoon soy sauce and vinegar to tempering.  
• Double Tempering Aromatics and reserve for some decoration - those clever curry leaves are inevitable!