Chicken 65
A crispy, spiced Indian appetizer featuring deep-fried chicken marinated in yogurt and aromatic spices. Served hot with a squeeze of lemon and fresh herbs for an irresistible starter.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 500 g boneless, skinless chicken breast, cut into 1-inch cubes
- ½ cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 2 teaspoons red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon red chili powder
- ½ teaspoon black pepper powder
- ¼ teaspoon salt
- 1000 ml vegetable oil for deep frying
- 1 whole fresh lemon
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons green onions, chopped
Instructions
- 1
In a bowl, combine yogurt, ginger-garlic paste, 2 teaspoons red chili powder, turmeric powder, and 0.5 teaspoon salt.
- 2
Add chicken cubes and mix well to coat evenly. Cover and refrigerate for at least 30 minutes.
- 3
In a separate bowl, combine flour, cornstarch, 1 teaspoon red chili powder, black pepper powder, and 0.25 teaspoon salt.
- 4
Remove marinated chicken from refrigerator. Dredge each piece in the flour mixture, shaking off excess.
- 5
Heat oil in a deep frying pan or wok to 350°F (175°C).
- 6
Carefully add marinated and coated chicken pieces in batches, avoid overcrowding. Fry for 5-7 minutes until golden brown and crispy.
- 7
Remove with a slotted spoon and drain on paper towels.
- 8
Transfer to a serving plate. Squeeze fresh lemon juice over the chicken.
- 9
Garnish with fresh cilantro and green onions. Serve hot with lemon wedges and chutney on the side.
Tools you’ll need
- mixing bowls (2)
- measuring spoons and cups
- cutting board
- sharp knife
- deep frying pan or wok
- cooking thermometer
- slotted spoon
- paper towels
- serving plate
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
