Chicken 65
Ingredients:
500 grams chicken, cut into medium-sized pieces
6-7 cloves of garlic
1-inch piece of ginger
2-3 green chilies
4-5 dried red chilies
1 teaspoon cumin seeds
Salt to taste
1 teaspoon chili powder
½ teaspoon turmeric powder
1 teaspoon pepper powder
1 teaspoon meat masala
½ teaspoon garam masala
2 tablespoons maida (all-purpose flour)
Juice of ½ lemon
Oil for deep frying
A few sprigs of curry leaves (for garnish)
1-2 green chilies, slit (for garnish)
Preparation
Wash the chicken pieces thoroughly and drain excess water.In a grinder or mortar and pestle, combine garlic cloves, ginger, green chilies, dried red chilies, cumin seeds, and salt. Grind them into a smooth paste .In a separate bowl, mix together chili powder, turmeric powder, pepper powder, meat masala, garam masala, salt, and maida.Add the lemon juice and the ground garlic-ginger-chili paste to the dry spice mixture. Mix well to form a thick marinade.Apply this marinade generously to the chicken pieces, ensuring each piece is well coated.Cover the bowl and let the marinated chicken rest in the refrigerator for at least 1 hour to allow the flavors to meld .Heat oil in a deep frying pan or kadai over medium-high heat .Once the oil is hot, carefully add the marinated chicken pieces, ensuring not to overcrowd the pan. Fry in batches if necessary .Fry the chicken pieces until they turn golden brown and crispy, which should take about 8-10 minutes. Ensure they are cooked through .Remove the fried chicken pieces with a slotted spoon and place them on a paper towel to drain excess oil.In the same hot oil, briefly fry a few sprigs of curry leaves and slit green chilies until they are crisp. Be careful as they might splutter.Garnish the fried chicken 65 with the fried curry leaves and green chilies.Serve hot with lemon wedges and your favorite dipping sauce.
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