Chicken boneless (thigh) 750 gm
Salt to taste
Ginger garlic paste 2 tbsp
Curry leaves 2 tbsp (chopped)
Kashmiri red chilli powder 2 tbsp
Jeera powder 1 tsp
Garam masala a pinch
Green chilli paste 1 tsp
Black pepper powder a large pinch
Curd 1/4th cup
Rice flour 2 tbsp
Cornflour 4 tbsp
Hot oil 1 tbsp
Oil for frying
Oil 1 tbsp (use same oil used for frying)
Garlic 2 tbsp (chopped)
Green chillies 6-7 diagonally sliced
Curry leaves 20-25 nos.
Black powder a pinch
You can take chicken boneless of your choice, wash them well, slice the chicken roughly into 1-inch cube, cut the chicken keeping the knife at 45° angel.
Apply salt to the chicken and add the remaining ingredients of marinade, mix well and marinade for 30-35 minutes. The longer you marinade the better the flavour of chicken will be.
Once marinated add rice flour, corn flour and hot oil to the chicken, mix well so the flour gets coated well, you can more flour if the moisture level is too much, I’ve added 1 tbsp of rice flour and 2 tbsp of cornflour extra apart from the quantity mentioned above.
Set oil for deep frying, fry the chicken in hot oil on high flame initially for 2 minutes and further lower the heat to medium low and fry until the chicken is crisp, cooked and tender.
Set a wok on medium high heat, add oil, garlic, green chillies & curry leaves, sauté lightly and add the fried chicken, toss it well and add black pepper powder a pinch, toss well.
Chicken 65 is ready, serve hot and crispy.
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