Chicken 65

By on September 17, 2014
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Serves 4

Boneless chicken 500 grams 
Red chilly powder 1 teaspoon
Red chilly paste 3 tablespoons
Turmeric powder 1 teaspoon
Pepper powder ½ teaspoon
Ginger garlic paste 1 teaspoon
Dry coriander powder ½ teaspoon
Cumin powder ½ teaspoon
Yogurt ½ cup
Lemon juice 1 tablespoon
Rice flour 1½ tablespoons
Refined flour 1½ tablespoons
Corn flour 1 tablespoon
Beaten egg ½ tablespoon
Salt to taste
Oil to fry

1. Wash and cut boneless chicken into 1½ inch cubes. Marinate it with salt, ginger garlic paste and turmeric powder and set aside for 15 minutes.
2. In a bowl, mix yogurt, all the spices powders i.e chilli, pepper, coriander and cumin powder, salt to taste, lime juice and mix well.
3. Add refined flour, rice flour, corn flour and two tablespoons of oil and mix well to make a smooth batter.
4. Dip chicken pieces in the batter so that they are well coated on all sides and refrigerate for 30 minutes.
5. Heat oil in a hollow pan and deep fry the chicken in small batches of eight to 10 pieces on a high flame until crisp, tossing continuously after they are half done.
6. Serve hot.

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