Spicy Hyderabadi Chicken 65

Ingredients

• 500 g boneless chicken, small cubes
• 1 tsp red chilli powder (For the marinade)
• 0.5 tsp turmeric powder (For the marinade)
• 0.5 tsp black pepper powder (For the marinade)
• 1 tbsp ginger garlic paste (For the marinade)
• 0.5 tsp garam masala (For the marinade)
• salt (To taste; used in the marinade and sauce)
• 1 tsp lemon juice (For the marinade)
• red food colour (A pinch)
• 2 tbsp corn flour
• 1 tbsp all-purpose flour
• 1 egg white
• 0.25 tsp baking soda
• 0.5 cup oil (For shallow frying; reserve leftover oil for the sauce)
• 0.5 tsp cumin
• 2 tbsp garlic (Chopped)
• 2 tbsp ginger (Chopped)
• 2 green chillies (Slit; source gives 2–3)
• curry leaves (Amount not specified)
• 0.5 tsp black pepper powder (For the sauce)
• 0.5 tsp red chilli powder (For the sauce)
• 2 tbsp red chilli sauce (Use the fusion Indo-Chinese sauce available at Indian grocery stores; do not substitute sriracha)
• 1 tbsp green chilli sauce (Use the fusion Indo-Chinese sauce available at Indian grocery stores; do not substitute sriracha)
• 0.25 tsp vinegar
• 0.5 tsp soy sauce
• lemon juice (To taste; for the sauce)
• 3 tbsp plain yoghurt
• cilantro (Chopped, for garnish)

Steps

1. 1

   Combine the cubed chicken with the red chilli powder, turmeric powder, black pepper powder, ginger garlic paste, garam masala, salt, lemon juice, and a pinch of red food colour. Marinate in the refrigerator for as long as possible.

2. 2

   Add the corn flour, all-purpose flour, egg white, and baking soda to the marinated chicken. Mix thoroughly, then let the mixture rest for 20 minutes.

3. 3

   Heat the oil for shallow frying. Fry the chicken in batches if necessary until cooked through and golden. Remove the chicken and reserve the leftover oil in the pan.

4. 4

   In the same leftover oil, sauté the cumin, chopped garlic, chopped ginger, slit green chillies, and curry leaves.

5. 5

   Add salt, black pepper powder, red chilli powder, red chilli sauce, green chilli sauce, vinegar, soy sauce, lemon juice, and plain yoghurt. Cook briefly until the sauce ingredients are combined.

6. 6

   Add the fried chicken to the sauce and toss until evenly coated.

7. 7

   Garnish with chopped cilantro. Serve with naan or rumali roti.

Notes

The source does not specify an exact marinating time, frying temperature, or sauce-cooking duration. Use the specified Indo-Chinese green and red chilli sauces from an Indian grocery store; the author advises not using sriracha.

Nutrition per serving

• main
• South Asian
• Hyderabadi
• spicy
• chicken
• shallow-fried
• saucy
• weeknight dinner