Spicy Hyderabadi Chicken 65
Crispy, spicy Hyderabadi Chicken 65 features tender chicken pieces fried to golden perfection in a bold, aromatic spice marinade and finished with a fragrant tempering of curry leaves and chilies.
Equipment
Ingredients
Main Ingredients
chicken pieces (boneless, skinless)
800 g
yogurt
200 g
lemon juice
30 ml
ginger paste
15 g
garlic paste
15 g
red chili powder
15 g
turmeric powder
5 g
cumin powder
5 g
coriander powder
5 g
garam masala
5 g
salt
10 g
cornstarch
30 g
oil for frying
500 ml
Tempering
mustard seeds
5 g
curry leaves
10 pcs
green chilies (sliced)
3 pcs
garlic cloves (sliced)
4 pcs
ginger (julienned)
10 g
onion (sliced)
1 pcs
Instructions
Marinate the chicken
Mix yogurt, lemon juice, ginger paste, garlic paste, red chili powder, turmeric, cumin, coriander, garam masala, salt, and cornstarch in a large bowl. Add chicken pieces and coat thoroughly.
Fry the chicken
Heat oil in a deep pan or wok. Fry marinated chicken pieces in batches until golden brown and crispy, about 8-10 minutes per batch.
Prepare tempering
Heat 2 tablespoons oil in a separate pan. Add mustard seeds and let them splutter. Add curry leaves, sliced green chilies, garlic, ginger, and onion. Sauté until onions turn golden.
Combine and finish
Add the fried chicken pieces to the tempering and toss well to coat evenly. Garnish with chopped fresh herbs and serve hot.
Original recipe
Storage
Best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator.
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