Restaurant-Style Chicken 65
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4.9
24 reviews
Excellent
Restaurant-Style Chicken 65
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This restaurant-style crispy and spicy Chicken 65 is made by marinating chicken in yogurt, spices, and curry leaves, then deep-frying it to make the best chicken starter!
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Ingredients
- 1.5 Pounds skinless chicken thighs
For Marinade
- 1/2 cup yogurt thick
- 10-12 Curry Leaves (Kadi Patta) finely chopped
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon cumin powder
- 2 teaspoon Kashmiri red chili powder mild
- 1/8 pinch Ground Turmeric (Haldi powder)
- 1/2 teaspoon garam masala
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon lemon juice or Vinegar
- 1 teaspoon sugar
Add before frying
- 3 tablespoon cornstarch
- 2 tablespoon rice flour
For deep frying
- oil as needed
Final Stir fry
- 1 tablespoon oil
- 3-4 green chili pepper slit in half lengthwise, I use Thai green chili
- 1 tablespoon garlic finely chopped
- 1 tablespoon ginger finely chopped
- 10-12 curry leaves
- 2 teaspoon Kashmiri red chili powder
Instructions
Marinate and fry chicken:
- Combine all the ingredients for chicken marinade. Cover and refrigerate for at least 30 minutes or overnight if possible.
- In a pan or kadai, heat enough oil on a medium flame for deep frying.
- To the chicken marinade, add rice flour and corn flour 5-10 minutes before frying. Mix well to combine. It should be a dry chicken mix.
- Once the oil is heated to 350F. Then, carefully drop the chicken pieces one by one into the hot oil. Toss the chicken pieces after 1-2 minutes and keep frying until bright red in color and crispy. Remove from oil using a slotted spoon and place on a tissue paper lined plate.
Air Fryer Option:
- Preheat the air fryer to 375°F.
- Place the chicken pieces in the air fryer basket, making sure to spread them out in a single layer. Add a generous spray of oil.
- Cook for 10-12 minutes, flipping the chicken cubes halfway through until they are golden brown and crispy.
Make the stir fry:
- In a wok or pan, heat oil for the stir fry on high heat. Add ginger, garlic, and green chili pepper. Saute for 30 seconds. Then add curry leaves and saute for a minute.
- Add the Kashmiri red chili powder and give it a stir.
- Quickly add the chicken and stir fry for a minute mixing the chicken well with the other ingredients.
- Remove from heat and serve hot as an appetizer. Garnish with sliced red onions and lemon wedges.
Notes
- Adjust the spice level to your preference. If you prefer a milder taste, reduce the amount of Kashmiri red chili powder and green chilies.
- Ensure the oil is adequately heated before frying the chicken to achieve a crispier texture.
- Don't shy away from using extra curry leaves. They add lots of aroma and flavor to the chicken.
Nutrition Information
Show Details
Calories
213kcal
(11%)
Carbohydrates
11g
(4%)
Protein
23g
(46%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
110mg
(37%)
Sodium
597mg
(25%)
Potassium
356mg
(10%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
572IU
(11%)
Vitamin C
71mg
(79%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 23g | 46% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 110mg | 37% |
| Sodium | 597mg | 25% |
| Potassium | 356mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 572IU | 11% |
| Vitamin C | 71mg | 79% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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