Sunday, April 22, 2007

Chicken 65

Serves 4

450 gms Chicken (boneless, 1½ inch pieces)
1/2 cup Yogurt
1½ tbsps Lemon juice
2 tbsps Rice flour
Salt to taste
8-10 tbsps Oil
20 Curry leaves

6 cloves Garlic
1/2 inch stick Turmeric (fresh)
2 tbsps Coriander seeds
1 tbsp Peppercorns
4 Red chillies whole
2 one inch pieces Ginger


  • Grind masala ingredients to a fine paste along with ten curry leaves.
  • Blend yogurt, lemon juice, rice flour, salt and four tablespoon oil into the ground masala paste.
  • Mix chicken pieces and the masala paste and marinate for an hour in the refrigerator.
  • Heat the remaining oil in a thick kadai or fry pan and add the chicken pieces in small batches of six to eight pieces at a time and stir-fry on high heat for a minute, tossing it continuously.
  • Add another batch of the chicken and repeat.
  • Lower the heat once all the chicken has been added.
  • Turn the pieces frequently, basting with the remaining masala.
  • Cook till the oil separates and the chicken pieces become crispy from outside but remains moist and soft from the inside.
  • Adjust salt, add the remaining curry leaves, toss well and remove.
  • Drain the excess oil and serve the chicken hot.
Imp Tip:
If you cook the chicken with the bones it will be more succulent and tasty.