Chicken 65 (Indian Fried Chicken) Recipe

Name: Chicken 65 (Indian Fried Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chicken and the marinade:; 6 boneless, skinless chicken thighs; 1 tablespoon Kashmiri red chili powder or Hungarian hot paprika; 1/2 teaspoon ground coriander; 1 tablespoon lemon juice, plus more as desired; 2 cloves garlic, crushed; 1 one-inch piece ginger, grated; Salt and fresh ground black pepper, to taste; For the seasoned coating and yogurt sauce:; 4 tablespoons cornstarch; 2 tablespoons rice flour; 2 tablespoons all-purpose flour; 1 1/2 teaspoons Kashmiri red chili powder or Hungarian hot paprika, divided; 1/4 teaspoon salt and fresh ground black pepper, or to taste; 1 egg, beaten; Neutral oil, for deep-frying; 1/4 cup plain Greek yogurt; 1/2 teaspoon ground cumin; 1/2 clove garlic, crushed; Salt and fresh ground black pepper, to taste

Servings: persons

For the chicken and the marinade:
6 boneless, skinless chicken thighs
1 tablespoon Kashmiri red chili powder or Hungarian hot paprika
1/2 teaspoon ground coriander
1 tablespoon lemon juice, plus more as desired
2 cloves garlic, crushed
1 one-inch piece ginger, grated
Salt and fresh ground black pepper, to taste
For the seasoned coating and yogurt sauce:
4 tablespoons cornstarch
2 tablespoons rice flour
2 tablespoons all-purpose flour
1 1/2 teaspoons Kashmiri red chili powder or Hungarian hot paprika, divided
1/4 teaspoon salt and fresh ground black pepper, or to taste
1 egg, beaten
Neutral oil, for deep-frying
1/4 cup plain Greek yogurt
1/2 teaspoon ground cumin
1/2 clove garlic, crushed
Salt and fresh ground black pepper, to taste

1
Cut the chicken into bite-sized pieces and place in a shallow container. Set aside.
2
To make a marinade for the chicken, whisk together the chili powder, ground coriander, lemon juice, garlic, ginger, salt and pepper. Taste and add more lemon juice as desired. Rub into the chicken pieces and marinate for at least an hour, ideally overnight.
3
To make the seasoned coating, stir together the cornstarch, flours, 1 teaspoon chili powder, and salt and pepper. Set aside.
4
Heat the oil in a deep pot to 375u00b0 F. Dredge the chicken pieces in the beaten egg, then through the seasoned flours. Carefully deep-fry the pieces, four to five pieces at a time, for 3 to 5 minutes.
5
Remove from the hot oil, using a slotted spoon, and drain on a paper towel-lined plate.
6
To make the yogurt sauce, whisk together the yogurt, cumin, the remaining 1/2 teaspoon chili powder, garlic, and salt and pepper.
7
Serve the chicken pieces warm with the yogurt sauce on the side for dipping. Usually this recipe is served as an appetizer, but it also make for a great entree.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the chicken and the marinade:, 6 boneless, skinless chicken thighs, 1 tablespoon Kashmiri red chili powder or Hungarian hot paprika, 1/2 teaspoon ground coriander, and more.

Yes, Chicken 65 (Indian Fried Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken 65 (Indian Fried Chicken)

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