Chicken 65- Indian fried Chicken

Chicken 65- Indian fried Chicken with spices and curry leaves

Course Appetiser

Cuisine Indian

Prep Time 5

Cook Time 20

Servings

Calories 191kcal

Author Chhavi

Ingredients

1 Pound Chicken Thighs* 500 gms ; Cut into 2 inch long and 1 inch thick pieces
1 Tablespoon Kashmiri Chili Check Notes for different levels of heat
½ teaspoon Turmeric
1 Tablespoon Coriander Powder
1 Teaspoon Cumin Powder
2 Tablespoon Ginger Garlic Paste
2 Tablespoon Yogurt
½ teaspoon Salt
30 Curry Leaves Divided
2 Tablespoon Lemon Juice divided
3-4 Cups Oil for frying

Instructions

Take about 10 curry leaves and shred them up. (Set the rest 20 curry leaves aside for later)
Cut the chicken into 1-inch thick and 2-inch long pieces.
Add - Lemon juice, yogurt, salt, turmeric, coriander, cumin, ginger garlic paste and chili powder to the chicken. Mix well.
Marinate it for 10-15 minutes till you get the oil up to the heat. For best results, marinate overnight.
When you are ready to fry or air fry, add the flours- corn flour and rice flour. Mix well to evenly coat the chicken.

Deep Fry

Heat the oil on medium heat. About 325-360 F.
Test the oil with a small piece of chicken. If it starts to bubble vigorously, the oil is ready.
Using tongs or your hands, Add the marinated chicken pieces to the hot oil.(do not drop them in from a height)
Do not move the chicken for 10-12 seconds. Using a skimmer or a long ladle with holes, move the chicken around.
Fry for 5-6 minutes till the chicken is brown. Remove and let it drain on a kitchen towel.
After you are done frying all the chicken, switch off the heat.
Add curry leaves to the oil. Fry for 30 seconds till they turn light green,
Add them on top of the fried chicken. Squeeze rest of the lime juice on top. Serve hot!

Air fryer Method

Preheat the air fryer at 200 C for 5-10 minutes.
Spray the air fryer basket with oil.
Add about 1 tablespoon of oil to the marinated chicken(with the flours)
Add the chicken to the basket in a single layer.
Air fry for 6-8 minutes(depending on the size of the chicken pieces)
Air fry in 2-3 batches.
Air fry the curry leaves for 1 minute.
Add them on top of the air fried chicken. Squeeze the rest of the lime juice on top. Serve hot!

Video

Notes

Heat Level

Mild heat: 1 teaspoon of Kashmiri Chili powder

Moderate heat: 1 tablespoon of Kashmiri chili powder

Very spicy heat: 2 tablespoon of Kashmiri chili powder; also add sliced , fried green chilies along with fried curry leaves

Tip: If you only want the flavor of green chilies, without the heat, do not cut them and use them whole. But make sure to pierce a few holes in the chili with a fork to prevent them from exploding!

Chicken

Boneless or with bones - Boneless pieces not only cook faster, they are also easier(and cleaner) to eat.

Thigh or Breast - Chicken Thighs take a couple of minutes longer to cook than chicken breast.You can also use chicken tenders. Both chicken tenders and breast will have a chewer texture than chicken thighs.

I personally prefer chicken thighs because the chicken is a lot more moist after frying. Chicken 65 using thighs also tends to stay tender even after a couple of hours of frying.

Size of the chicken pieces - Keep the size of the chicken pieces same so everything cooks to more or less same finish. Smaller pieces cook faster than bigger pieces.

Cutting Chicken- Cut into 2 inch long, about ½ inch thick long pieces.

Nutrition