CHICKEN 65
CHICKEN-65 is the ultimate Tamilian bar food. Tender pieces of chicken thigh left to hang in a spicy, garlicky, curried marinade, lightly coated then fried. See a group of old Tamil men drinking around a table and you’ll see this dish — like late-night chicken fingers, but better.
Servings: 2-4 Total Active Time: 45 minutes
1. Mix together 3 of the garlic cloves (minced), yogurt, ginger (minced), 1 tsp chili powder, 1 spring curry leaf (chopped), turmeric, ground pepper and 1/2 tsp salt.
2. Cube boneless-skinless chicken thighs into 1 inch pieces. Mix into marinade and let it rest for at least 2 hours and up to 12. Remove from the fridge an hour before the next step.
3. Add the all-purpose and rice flours. Mix well into the chicken.
4. Heat oil in a deep pan on medium-high flame until hot. Test the oil by dropping a small piece of batter into it. The batter should rise to the top quickly without burning. Drop chicken pieces in and fry till they become golden brown, about 4 minutes.
5. Heat 1 tbsp oil in a separate pan on medium heat. Add remaining garlic (chopped), whole curry leaves, 1 tsp chili powder, 1/4 tsp salt, slit green chillies. Fry 1-2 minutes.
6. Stir in lime juice and immediately add chicken. Cook for 1-2 minutes until the chicken is fully coated.
7. Serve immediately with lime wedges..
and a cold drink :)
Chicken-65
Ingredients
- 2 tablespoons plain yogurt
- 1 inch peeled ginger
- 4 garlic cloves
- 2 teaspoon chilli powder
- 1/2 teaspoon turmeric
- 2 curry leaf sprigs
- 1/2 teaspoon ground pepper
- 1 pound chicken thigh
- 1 tablespoon rice flour
- 2 tablespoon all-purpose floyr
- 2 green chillies
- juice of 1/2 lime
- 2 teaspoons salt
- neutral oil - for frying
Instructions
- Mix together 3 of the garlic cloves (minced), yogurt, ginger (minced), 1 tsp chili powder, 1 spring curry leaf (chopped), turmeric, ground pepper and 1/2 tsp salt.
- Cube boneless-skinless chicken thighs into 1 inch pieces. Mix into marinade and let it rest for at least 2 hours and up to 12. Remove from the fridge an hour before the next step.
- Add the all-purpose and rice flours. Mix well into the chicken
- Heat oil in a deep pan on medium-high flame until hot. Test the oil by dropping a small piece of batter into it. The batter should rise to the top quickly without burning. Drop chicken pieces in and fry till they become golden brown, about 4 minutes.
- Heat 1 tbsp oil in a separate pan on medium heat. Add remaining garlic (chopped), whole curry leaves, 1 tsp chili powder, 1/4 tsp salt, slit green chillies. Fry 1-2 minutes.
- Stir in lime juice and immediately add chicken. Cook for 1-2 minutes until the chicken is fully coated.
- Serve immediately with lime wedges.