Chicken 65

Ingredients

• •Chicken
• •Yogurt
• •Ginger-garlic paste
• •Red chili powder
• •Curry leaves

Steps

1. 1Cut boneless chicken into small, bite-sized cubes and pat them dry.
2. 2In a bowl, combine the chicken with whisked yogurt, ginger-garlic paste, red chili powder, a little turmeric, and a beaten egg if using, mixing until the pieces are well coated.
3. 3Sprinkle in cornflour and a little rice flour, tossing again so each piece is evenly coated in a thin batter that will help it turn crisp.
4. 4Cover and marinate in the refrigerator for at least 30 minutes, or up to two hours for deeper flavor.
5. 5Heat oil in a deep pan or wok until it is hot enough that a small piece of batter sizzles immediately on contact.
6. 6Fry the chicken pieces in small batches for four to five minutes each, turning occasionally, until they turn deep red-brown and crisp on the outside and are fully cooked through, then drain on paper towels.
7. 7In a separate pan, heat a little oil and quickly sauté curry leaves, slit green chilies, and crushed garlic until fragrant and slightly crisp.
8. 8Toss the fried chicken through this tempering so every piece picks up the aroma, then serve immediately while hot and crisp.