Viv Dinner

Chicken 65

Name: Chicken 65
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 ¾ lbs chicken thighs; 1/4 cup dahi; 1 ½ tbsp ginger garlic paste; 2 tbsp Kashmiri chili powder; 1/2 tsp cumin powder; 1/8 tsp turmeric; 1/4 tsp garam masala; 1/4 tsp black pepper; 1/2 tsp salt; 1 sprig curry leaves (chopped); 2 ½ tbsp corn starch; 3 tbsp rice flour; neutral oil (for frying); 1 tbsp olive oil; 1 tbsp ginger garlic paste; 2 green chilis; 1 tsp Kashmiri chili powder; 1 sprig curry leaves

6 servings

hidangan

10 minutes

masa aktif

1 hour

jumlah masa

Mula Memasak

Bahan-bahan

1 ¾ lbs chicken thighs

1/4 cup dahi

1 ½ tbsp ginger garlic paste

2 tbsp Kashmiri chili powder

1/2 tsp cumin powder

1/8 tsp turmeric

1/4 tsp garam masala

1/4 tsp black pepper

1/2 tsp salt

1 sprig curry leaves (chopped)

2 ½ tbsp corn starch

3 tbsp rice flour

neutral oil (for frying)

1 tbsp olive oil

1 tbsp ginger garlic paste

2 green chilis

1 tsp Kashmiri chili powder

1 sprig curry leaves

Arahan

Remove the curry leaves from the sprig and stack the leaves on top of each other. Cut them as evenly as possible.

Add the dahi, ginger garlic paste, chopped curry leaves, kashmiri chili powder, cumin powder, garam masala, black pepper, and salt to a bowl. Whisk it together.

Remove the fat from the chicken thighs. Cut the thighs into 1-inch cubes. Transfer the cubed chicken to the bowl and toss with the marinade to fully coat it. Cover the chicken and marinate for a minimum of 30 minutes, but ideally for 24 hours for the best flavor.

After marinating, add the rice flour and corn starch into the chicken and toss it to coat. The chicken should be fairly dry.

Heat neutral oil in a heavy bottom pot or wok to deep fry the chicken. Once it reaches 350°F, carefully drop the chicken one-by-one into the oil, leaving plenty of space between the cubes. After about a minute, toss the chicken with a slotted spoon. Keep frying until it's a deep reddish-brown. The internal temperature should reach 165°F.

Remove the chicken with a slotted spoon and allow it to drain on a paper towel.

Slice the green chilis at an angle and remove the curry leaves from the second sprig. In a wok or skillet on low to medium heat, add a tablespoon of olive oil.

Once hot, add the green chilis, kashmiri chili powder, ginger garlic paste, and curry leaves. Mix it to temper the chili powder and fry until the curry leaves are crispy. Add more oil as necessary.

Add the fried chicken and toss it with the tadka to coat completely, until the chicken is warmed through.

Serve the Chicken 65 immediately with sliced red onions and lemon wedges.

Pemakanan

Saiz Hidangan

5 oz

Kalori

353 kcal

Jumlah Lemak

25 g

Lemak Tepu

6 g

Lemak Tidak Tepu

16 g

Lemak Trans

1 g

Kolesterol

131 mg

Natrium

353 mg

Jumlah Karbohidrat

8 g

Serat Pemakanan

1 g

Jumlah Gula

1 g

Protein

22 g