Spicy Chicken 65
Equipment
Ingredients
Main ingredients
boneless chicken (cubed, small)
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
For frying
oil
0.5 cup
Tempering and sauce
cumin
0.5 tsp
chopped garlic (chopped)
2 tbsp
chopped 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 spices and marinate in the refrigerator
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
Shallow fry the chicken
Shallow fry chicken in oil until cooked and golden brown
Prepare the tempering
In the same oil, sauté cumin, garlic, ginger, green chillies and curry leaves
Make the sauce
Add remaining spices, sauces and yoghurt to create the coating sauce
Combine chicken with sauce
Add the fried chicken back to the pan and toss to coat with the sauce
Garnish and serve
Garnish with chopped cilantro and serve hot with naan or rumali roti
Original recipe
Storage
Best consumed fresh. Reheating may soften the crispy coating.
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