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Chicken 65

Chicken 65

IndianIndianEasyEasyAppetizerAppetizer
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Hyderabad Chicken 65

50 mins
Cooking Time
Easy
Difficulty
15
Ingredients
Non Veg
Diet
Hyderabadi Chicken 65: Spicy, tangy appetizer.

Ingredients

UNITSIngredients
400 gmsChicken, cut in cubes
1/2 cupYogurt
1 tbspGinger garlic paste
1 tbspCurry leaves, chopped
1 tspRoasted cumin powder
to taste Salt
to taste Black pepper powder
2 tspKashmiri Red chili Powder
2-3 tbspRice flour
Oil to deep fry
1 tbspOil (For Tempering
2Green chillies,slit
1 tbspGarlic, chopped
2 swigsCurry leaves

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    0 mins
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Directions

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Description - Step 1

Marinate the Chicken

In a bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, salt, lemon juice, and cornstarch. Mix well to coat the chicken evenly. Allow to marinate for at least 30 minutes.

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Description - Step 2

Coat the Chicken

Once our chicken has marinated, it's time to add the rice flour. Sprinkle it over the chicken and mix everything together thoroughly until the chicken is evenly coated.

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Description - Step 3

Fry the Chicken

Now, let's heat up some oil in a kadhai until it's nice and hot. Carefully add our marinated chicken pieces into the hot oil and deep fry them until they're beautifully crisp and golden brown.

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Description - Step 4

Prepare the tempering, toss the Chicken & Serve

For the tempering, let's heat up some oil in a pan. Once it's hot, add in our green chilies, garlic, and curry leaves, and sauté them until they become fragrant. Now, let's add in our fried chicken pieces and give them a good toss to coat them with all those flavorful spices. Finally, sprinkle in some black pepper powder and toss everything together once more for that extra kick of flavor.

Step 1
Marinate the Chicken
30 minutes (marination)
Step 2
Coat the Chicken
3 minutes
Step 3
Fry the Chicken
12 minutes
Step 4
Prepare the tempering, toss the Chicken & Serve
5 minutes

Related Recipes:

Chicken dakbangala | Murg mussalam | Chicken recipes | Chicken soup | Regional cuisine | Changezi chicken | Laal maas | chicken mosdeng

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