Recipe:

(Printable Recipe)

6 boneless, skinless chicken thighs (around 1 kg)
Oil, to deep fry

Marinade:

1 tablespoon Kashmiri chilli powder *see notes
1/2 teaspoon ground coriander
Juice of half a lemon (2 - 3 tablespoons)
2 cloves garlic, crushed
1 inch piece of ginger, grated
Fresh ground pepper
Salt to taste

Seasoned Crisp Coating:

5 tablespoons cornstarch (cornflour)
2 tablespoons plain flour
1 tablespoon rice flour (optional)
1 teaspoon Kashmiri chilli powder
Salt and pepper to taste
1 egg, beaten

Yogurt Sauce:

1/2 cup Greek style yogurt
1 - 2 tablespoons Kashmiri chilli powder (or to taste)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
Juice of half a lemon
3 tablespoons unscented oil (I use canola)
2 cloves garlic, finely chopped
1 inch piece of ginger, finely chopped
2 hot, green birds eye chillies, whole or slit lengthways
Pinch of sugar
Salt to taste
Fresh chopped cilantro, to garnish
Lemon or lime wedges, to serve

Method:

Cut the chicken thighs into bite sized pieces, 3 - 4 pieces per thigh, depending on
how big the thighs are.

Whisk together all the ingredients for the marinade. Season to taste, and rub the
marinade into the chicken pieces. Refrigerate and marinate for at least 1 hour.

Bring the chicken pieces back to room temperature.

Heat the oil for deep frying, in a small, deep pot. I like to deep fry the chicken
pieces at 375 F.

Place all the ingredients for the seasoned coating in a large bowl, and mix well.
Place the beaten egg in another bowl.

Dip each of the chicken pieces into the beaten egg, then dredge in the seasoned
flour mixture. Very gently, lower the coated chicken pieces into the hot oil (4 - 5
pieces at a time), and fry for 5 - 7 minutes, until crisp and just cooked through.
Remove on to absorbent kitchen paper, drain and let cool a little.

(These pieces are mighty tasty right now, but for traditional Chicken 65, follow
the next steps)

Whisk together the yogurt, Kashmiri chilli powder, ground cumin and coriander,
black pepper and lemon juice. Taste and season with a little salt.

Heat about 3 tablespoons of unscented oil in a saute pan or a wok. When hot,
add the chopped garlic, ginger and green chillies. Fry for about 30 seconds, being
careful not to let the garlic burn.

Add the fried chicken pieces to the pan, and toss through. Pour in the yogurt
sauce, and stir fry on a high heat, until the yogurt is absorbed into the chicken
and the dish is fairly dry. Taste and season with a pinch of sugar and more salt, if
required.

Serve hot as an appetizer, garnished with fresh cilantro and lemon or lime
wedges.








Another fried chicken reciepe

Add this
Ingredients
Serves: 4
3 teaspoons Corriander powder
1 teaspoon Red chili powder
1/2 teaspoon Turmeric powder
1 teaspoon garam masala
1/2 teaspoon Black pepper powder
3/4 teaspoon Powdered Fennel seeds
10-12 Curry leaves
Salt to taste
2 tablespoons Lime juice
500 gms Chicken pieces, medium sized
3-4 tablespoons Oil for shallow frying
2 Sallots, chopped lengthwise



Directions
Prep:15min Cook:15min Extra time:2hr marinating Ready in:2hr30min
1. Mix coriander powder, red chili powder, turmeric powder, garam masala, pepper powder, fennel powder,
3-4 curry leaves, salt and lime juice well.
2. Marinate the chicken well with the above mixture. Keep aside for 2 hours.
3. Heat oil in a shallow pan. Add curry leaves and red onions, roast and keep aside. Now put in the chicken
pieces and fry each side well . Garnish with roasted curry leaves and onions.