Chicken 65

Ingredients

• 500 g boneless chicken (Cut into small cubes)
• 1 tsp red chili 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 powder (For the marinade)
• salt (To taste; for the marinade)
• 1 tsp lemon juice (For the marinade)
• red food color (A pinch)
• 2 tbsp corn flour (Added after marinating)
• 1 tbsp all-purpose flour (Added after marinating)
• 1 egg white
• 0.25 tsp baking soda
• 0.5 cup oil (For shallow-frying; use leftover oil for the kadhai sauce)
• 0.5 tsp cumin seeds (The source calls this zeera)
• 2 tbsp garlic (Chopped)
• 2 tbsp ginger (Chopped)
• green chilies (2–3, split)
• curry leaves (A few leaves)
• salt (To taste; for the kadhai mixture)
• 0.5 tsp black pepper powder (For the kadhai mixture)
• 0.5 tsp red chili powder (For the kadhai mixture)
• 2 tbsp red chili sauce
• 1 tbsp green chili sauce
• 0.25 tsp vinegar
• 0.5 tsp soy sauce
• lemon juice (Amount not specified; for the kadhai mixture)
• 3 tbsp plain yogurt
• cilantro (Chopped, for garnish)

Steps

1. 1

   Place the 500 g boneless chicken cubes in a bowl. Add 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp black pepper powder, 1 tbsp ginger-garlic paste, 1/2 tsp garam masala powder, salt to taste, 1 tsp lemon juice, and a pinch of red food color.

2. 2

   Mix the chicken and marinade thoroughly so the spices coat every piece. Marinate for 2 hours.

3. 3

   After marinating, add 2 tbsp corn flour, 1 tbsp all-purpose flour, one egg white, and 1/4 tsp baking soda to the chicken. Mix until the pieces are coated, then set aside for 20 minutes.

4. 4

   Add 1/2 cup oil to a pan and heat it for shallow-frying.

5. 5

   Shallow-fry the coated chicken pieces on both sides until cooked and browned. Reserve the leftover oil.

6. 6

   Transfer the leftover oil to a kadhai and heat it.

7. 7

   Add 1/2 tsp cumin seeds, 2 tbsp chopped garlic, 2 tbsp chopped ginger, 2–3 split green chilies, a few curry leaves, and salt to taste.

8. 8

   Add 1/2 tsp black pepper powder, 1/2 tsp red chili powder, 2 tbsp red chili sauce, 1 tbsp green chili sauce, 1/4 tsp vinegar, 1/2 tsp soy sauce, lemon juice, and 3 tbsp plain yogurt. Mix everything together well.

9. 9

   Garnish with chopped cilantro.

Notes

The source does not specify the amount of lemon juice added to the kadhai mixture, the quantity of green chilies or curry leaves, or an explicit step returning the fried chicken to the sauce. It also does not state a frying temperature or exact frying time; cook the chicken until done and browned.

Nutrition per serving

• main
• Indian
• spicy
• chicken
• shallow-fried
• gluten-containing
• marinated