Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 lbs (907 g)
- Ginger-garlic paste: 2 tbsp (30 ml)
- Lemon juice: 2 tbsp (30 ml)
- Yogurt: 1 cup (240 ml)
- Red chili powder: 1 tbsp (15 ml)
- Garam masala: 1 tsp (5 ml)
- Cumin powder: 1 tsp (5 ml)
- Turmeric powder: 1/2 tsp (2.5 ml)
- Salt to taste
- Egg: 1
- Plain flour: 1/2 cup (60 g)
- Cornstarch: 1/2 cup (60 g)
- Baking powder: 1 tsp (5 ml)
- Vegetable oil for frying
Preparation Time:
30 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Cut the chicken breasts into 1-inch (2.5 cm) pieces.
- In a bowl, combine the chicken, ginger-garlic paste, lemon juice, yogurt, red chili powder, garam masala, cumin powder, turmeric powder, and salt. Mix well and marinate for at least 30 minutes.
- In a separate bowl, whisk the egg.
- In a third bowl, combine the flour, cornstarch, baking powder, and salt.
- Dip the marinated chicken pieces in the egg, then coat with the flour mixture.
- Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
- Fry the chicken pieces in batches until golden brown and cooked through, about 4-5 minutes.
- Drain the chicken on paper towels.
Nutritional Information:
(Per serving, based on 8 servings)
- Calories: 250
- Fat: 10 g
- Saturated Fat: 2 g
- Cholesterol: 80 mg
- Sodium: 500 mg
- Carbohydrates: 25 g
- Protein: 20 g
Dish Characteristics:
- Crispy exterior, tender and juicy interior
- Richly spiced with Indian flavors
- Perfect as an appetizer or main course
User Comments:
- "This Chicken 65 is amazing! The flavors are spot on and the crunch is irresistible."
- "I'm not usually a fan of Indian food, but this dish is a game-changer. It's spicy but not too hot, and the chicken is cooked to perfection."
- "This recipe is easy to follow and produces a restaurant-quality dish. Highly recommend!"
Special Precautions and Tips:
- Use a thermometer to ensure the oil reaches the correct temperature. If the oil is too hot, the chicken will burn; if it's too cold, the chicken will absorb too much oil.
- Do not overcrowd the fryer or skillet when frying the chicken, as this will lower the oil temperature and result in soggy chicken.
- Allow the chicken to rest for a few minutes before serving to let the juices redistribute.
- Serve with your favorite dipping sauce, such as tamarind chutney or raita.
