HOW TO MAKE SPICY CHICKEN 65

INGREDIENTS:

Mix 1/4 cup yogurt or few drops of lemon with all 1/2 tsp chilli powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/2 tsp turmeric powder, 2 tsp corn flour or rice flour, 2 tsp ginger-garlic paste, and some salt. Add the chicken pieces to this and mix well.
Refrigerate this mixture for about 2 hours to let the marinade work its magic on the chicken pieces. You can even leave it overnight if you want to prep it ahead.
When you are ready to fry, heat the oil in a kadai or pan. The amount of oil should be enough to almost cover the pieces so the quantity required will depend on your pan.
Gently add the marinated chicken pieces one by one without overlapping
Fry on a medium-low flame until golden brown, turning every once in a while. The outside should turn a dark golden brown otherwise the meat won’t be cooked through.
The chicken pieces will shrink a bit on frying as the moisture leaves the meat. The sizzling of the oil will also die down almost completely.
Do a quick taste test and remove from the oil. Drain on paper towels as you fry the next batch. Add the curry leaves when you are frying up the last batch and let it turn crisp.
Drain and add to the fried pieces of chicken. Give everything a quick stir and serve hot.

Hot and spicy Chicken 65 recipe is ready! Serve with lemon wedges and sliced red onions.

It’s important to fry the chicken in low heat otherwise the outside will start to begin while the inside remains raw.
If you want the colour you see in restaurants, you have to add red food colour
If you don’t have cornflour, use rice flour to give the outside a bit of crispness
Using Kashmiri chilli powder will give your chicken a more brighter colour than regular chilli powder, without the use of food colours
If the marinade is too thick, you can add some water.