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Chicken 65 Recipe

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This recipe for Chicken 65 is from The Melting Pot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 kg boneless chicken cut into small size pieces
Oil for deep frying
1/2 c. yogurt
Salt to taste
1/4 tsp. tumeric powder
1/2 tsp. red chili powder
1/4 tsp. coriander powder
For marinade:
Large pinch tumeric powder
1/2 tsp. red chili powder
1/4 tsp. black pepper
1 tsp. ginger garlic paste
1/2 tsp. lemon juice
Salt to taste
To coat that has been marinated:
1 egg
1 1/2 tbsp. corn flour
1/2 tbsp. rice flour
For Tempering:
1/2 tbsp. cooking oil
1 sprig curry leaves
2 cloves minced garlic
1/2 in. minced ginger
2 green chilis (optional)
Directions:
Directions:
Marinate bite-sized pieces of chicken in the ingredients called for. Marinate for one hour. In a bowl mix yogurt, salt, tumeric powder, red chili powder and coriander powder. After marinating chicken, add egg, corn flour, salt, and rice flour to coat the chicken. Add a tbsp. of water if required.
Heat oil for deep frying. Once the oil is hot add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked increase the flame and deep fry the chicken pieces until golden brown. Remove onto absorbent paper towels; set aside.
Heat a cooking vessel and add 1 tbsp. of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilis. Saute for a few seconds. Add the deep fried chicken and toss well and cook for 2 minutes.
Add the yogurt mixture and cook on medium flame mixing the contents well. Toss the chicken til the yogurt dries up and the chicken absorbs the yogurt mix. Remove onto serving plate and garnish with coriander leaves.
Personal Notes:
Personal Notes:
Serves 4.
This appetizer is very delicious and a favorite in my family.

 

 

 

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