Spicy Chicken 65
Equipment
Ingredients
Main Ingredients
boneless chicken (small cubes)
500 g
red chilli powder
1 tsp
turmeric powder
0.5 tsp
black pepper powder
0.5 tsp
ginger garlic paste
1 tbsp
garam masala
0.5 tsp
salt
1 tsp
lemon juice
1 tsp
corn flour
2 tbsp
all-purpose flour
1 tbsp
egg white
1 piece
baking soda
0.25 tsp
oil (for shallow frying)
0.5 cup
Tempering & Sauce
cumin
0.5 tsp
garlic (chopped)
2 tbsp
ginger (chopped)
2 tbsp
green chillies (slit)
3 piece
curry leaves
10 piece
black pepper powder
0.5 tsp
red chilli powder
0.5 tsp
red chilli sauce
2 tbsp
green chilli sauce
1 tbsp
vinegar
0.25 tsp
soy sauce
0.5 tsp
lemon juice
1 tbsp
plain yoghurt
3 tbsp
cilantro (chopped)
2 tbsp
Instructions
Marinate the chicken
Combine chicken with red chilli powder, turmeric, black pepper, ginger garlic paste, garam masala, salt, lemon juice and food colour.
Add coating ingredients
Add corn flour, all-purpose flour, egg white and baking soda to the marinated chicken.
Rest the coated chicken
Let the coated chicken rest for 20 minutes to allow flavors to develop and coating to adhere.
Shallow fry the chicken
Shallow fry chicken in oil until cooked and golden brown on all sides.
Prepare the tempering
In the same oil, sauté cumin, garlic, ginger, green chillies and curry leaves until fragrant.
Build the sauce
Add salt, black pepper, red chilli powder, red chilli sauce, green chilli sauce, vinegar, soy sauce, lemon juice and yoghurt. Cook briefly until combined.
Combine chicken with sauce
Add fried chicken back to the pan and toss to coat evenly with the sauce.
Garnish and serve
Garnish with chopped cilantro and serve hot with naan or rumali roti.
Original recipe
Storage
Best eaten fresh. Reheating may make chicken less crispy
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