Chicken 65

• portions: 4 servings
• temps total: 45 minutes

Ingrédients

⅓ cup plain whole-milk yogurt

40 curry leaf (20 chopped fine, 20 whole)

8-10 garlic clove, minced to paste (2 tablespoons), plus 2 thinly sliced garlic cloves

2 tablespoons grated fresh ginger

1½ tablespoons garam masala

3 tablespoons lemon juice, divided

2½ teaspoons Kashmiri chile powder, divided

1½ teaspoons table salt

1 teaspoon ground turmeric

1½ pounds boneless, skinless chicken breast, trimmed and cut into 1½-inch pieces

3 tablespoons vegetable oil

6 Thai chile, stemmed

½ teaspoon sugar

1½ quarts vegetable oil for frying

½ cup cornstarch

½ cup white rice flour

½ cup water

Instructions

Whisk yogurt, chopped curry leaves, minced garlic, ginger, garam masala, 1 tablespoon lemon juice, 1½ teaspoons chile powder, salt, and turmeric together in large bowl. Stir in chicken, cover, and refrigerate for at least 30 minutes or up to 16 hours.

Heat vegetable oil in small saucepan over medium heat until shimmering. Add Thai chiles and cook until skins are blistered, 1½ to 2 minutes. Add whole curry leaves and thinly sliced garlic and cook until leaves turn crisp but garlic is not browned, about 1 minute (curry leaves will sputter). Remove from heat. Swirling saucepan gently, add sugar, remaining 2 tablespoons lemon juice, and remaining 1 teaspoon chile powder, swirling until sugar is dissolved; set glaze aside.

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and line with triple layer of paper towels. Add peanut oil to large Dutch oven until it measures about 1 inch deep and heat over medium-high heat to 325 degrees. While oil heats, whisk cornstarch, flour, and water together in bowl until smooth. Add to marinated chicken–yogurt mixture, stirring to coat chicken well.

Add one-third of chicken to oil and fry until golden brown and cooked through, 4 to 5 minutes, stirring to separate pieces as needed. Using spider skimmer or slotted spoon, transfer chicken to prepared sheet and transfer to oven to keep warm. Return oil to 325 degrees and repeat with remaining chicken in 2 more batches.

Transfer chicken to large bowl and add glaze. Toss gently to coat and serve immediately.

Nutrition

• Calories: 939
• Lipides Totaux: 66 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 44 g
• Acides Gras Trans: 0 g
• Cholestérol: 127 miligrams
• Sodium: 964 miligrams
• Glucides Totaux: 42 g
• Sucres Totaux: 6 g
• Protéines: 43 g