It’s so wonderful to have visitors to Indian Food Kitchen submitting various recipes. Unfortunately my work has kept me from posting many of these and others from my mom’s Kitchen. I’ll promise to be more regular and some more surprises also await in the near future By the way, if you are on Facebook, join Indian food Kitchen over there and you can meet a lot of foodies.
Ok, back to the main topic, Beula from faraway New Zealand has contributed this recipe for Chicken 65, a popular appetizer / starter / non-veg snack, which surprisingly many Indian restaurants seem to have forgotten these days.
Many thanks to Beula for sharing the recipe for this popular dish. India seems to be a chicken crazy nation (food wise, that is) and this dish sure is a non-vegetarian delicacy. Enjoy and do post your comments below.
Recipe follows below:
- Chicken – I went with some thigh pieces and chopped into 1.5 inch pieces, you can go boneless and get some breast meat
- Yogurt – 1/2 cup
- Lemon juice – 1 1/2 tablespoon
- Rice flour – 2 tbsp
- Dried Red chillies – 4
- Ginger -2 inch piece
- Garlic – 6 cloves
- Tumeric powder- 1/4 teaspoon
- Coriander powder – 1/4 teaspoon
- Black peppercorns – 1 tablespoon
- Oil to fry
- Salt to taste
- Curry leaves – 20
How to Make:
- Beula says “I am not sure why there is a huge fan club out there for this appetizer, I guess people assume it has to be good! There are probably different versions to this recipe. I tried out Sanjeev Kapoor’s recipe and here I am presenting it to you to try The chicken is marinated in yogurt and a spicy masala paste and then fried.”
- Grind the ginger, garlic, dried red chillies, peppercorns, tumeric and coriander powders with 10 of the curry leaves to a fine paste. You might need to add some water to help with the grinding.
- In a separate bowl, blend the yogurt, rice flour, lemon juice, salt and 4 tbsp of oil. Pour in the ground spice paste and mix it well. To this, add the chicken pices and marinate for an hour in the fridge.
- An hour later, heat some oil in a fry pan and add the chicken pices in small batches and stir fry on high heat for a minute, tossing continously. Turn the pieces frequently, basting with the remaining masala. Cook until the oil separates and the chicken pieces get all crispy on the outside.
- Finally add the remaining 10 curry leaves, toss well and drain on some absorbent paper before serving.
- Garnish with some freshly chopped cilantro.
- Serve this appetizer hot with some lemon wedges, fresh onion slices and a mint chutney. Or you can just serve it just as, the chicken is moist on the inside and is delish!
Also check these links:
Appetizer and Snack Recipes from Indian Food Kitchen Main site