Indian

Chicken 65

Name: Chicken 65
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Indian
Ingredients: 180 g boneless chicken thigh; 2 tbsp thick yoghurt; 2 tsp ginger-garlic paste; 1.5 tsp Kashmiri chilli powder; 0.25 tsp ground turmeric; 0.25 tsp garam masala; 0.25 tsp freshly ground black pepper; 1 tsp lemon juice; 0.5 tsp salt; 2 tbsp cornflour; 1 tbsp rice flour; 500 ml sunflower oil; 1 tsp sunflower oil; 1 sprig fresh curry leaves; 1 green chilli; 1 clove garlic; 1 tbsp thick yoghurt; 40 g red onion; 1 wedge lemon

South Indian fried chicken: yoghurt-and-chilli marinated thigh pieces fried crisp, then tossed in a hot tempering of curry leaves, garlic and green chilli, with raw onion rings and lemon to cut the heat.

Lunch & dinner Snacks 25g+ protein Under 30 min

30 min15 prep · 15 cookMedium765 kcalper serving

Method

Pat the 180 g of boneless chicken thigh dry and cut it into even 3 cm pieces so they fry at the same rate. Put them in a bowl with 2 tbsp of thick yoghurt, 2 tsp of ginger-garlic paste, 1.5 tsp of Kashmiri chilli powder, 0.25 tsp of turmeric, 0.25 tsp of garam masala, 0.25 tsp of black pepper, 1 tsp of lemon juice and 0.5 tsp of salt.
Rub the marinade well into the meat with your fingers, cover, and leave at room temperature for 30 minutes (or up to 4 hours in the fridge, brought back to room temperature before frying). The yoghurt should cling to the pieces as a thick red coat.
Just before frying, sprinkle over 2 tbsp of cornflour and 1 tbsp of rice flour and mix again. The coating should be a heavy paste that sticks; if it looks dry, add a teaspoon of water, and if it slides off, another pinch of cornflour.