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Chicken 65

Chicken 65

Cooking Time

Preparation Time : 0

Cook Time : 0

Total Time : 0



  • Chicken

  • Yogurt - 1/2 cup

  • Lemon juice - 1 1/2tbsps

  • Rice flour - 2 tbsps

  • Dried Red chillies -

  • Ginger - piece2 inchs

  • Garlic - 6 cloves

  • Tumeric powder - 1/4 tsp

  • Coriander powder - 1/4 tsp

  • Black peppercorns - 1 tbsp

  • Oilto fry

  • Saltto taste

  • Curry leaves -


  • 01

    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

  • 02

    In a seperate 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

  • 03

    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

  • 04

    Finally add the remaining 10 curry leaves, toss well and drain on some absorbent paper before serving

  • 05

    Garnish with some freshly chopped cilantro

  • 06

    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!



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