Chicken 65 ( Chicken Marinaded In Traditional Indian Spices and Deep Fried)

Category: Cocktails & Appetizers | Blog URL: http://myerecipecorner.blogspot.com/2009/11/chicken-65-chicken-marinaded-in-indian.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Mythreyi Dilip

Ingredients

Chicken chunks (with or without bone)-500gms

Ginger and Garlic paste-4tbsp

Yogurt/ Thick Curd-4tbsp

Turmeric powder-1/4tsp

teaspoon Red chilly powder-2 to 3

Red food color( if required)-pinch

Salt to taste

Preparation

Take a large bowl mix in the ginger and garlic paste, curd, red chilly powder, turmeric powder, salt and food color.

Mix well to from smooth and thick paste, add the chicken pieces to the masala paste and marinaded for 4 hours.

Heat enough oil in a pan to deep fry the marinaded chicken pieces. Deep fry the chicken pieces in batches till crisp and golden color. Garnish with sliced onions, green chilly and slice of lemon.

Note- The taste of the Chicken 65 is mainly on the amount of time it gets marinaded in the masala, i always marinade the chicken pieces the day before i am going to make Chicken 65. By this way the masala will be well absorbed by the chicken pieces. You can also reduce the amount of curd and add one beaten egg to the marination.)