I’d never heard of Chicken 65 (a popular South Indian dish) but a quick google shows I’ve been missing out.
500 gm chicken
1 tsp lemon juice/plain yogurt
1 tsp corn flour
1 tsp chickpea flour/plain flour
1/2 tsp ginger garlic paste
1 tsp chilli powder
1/2 tsp mixed spice powder
Salt to taste
Oil for deep frying
1. Clean and cut chicken into bite size pieces.
2. Add lemon juice/yogurt to chicken and set aside.
3. Mix the rest of the ingredients (except the oil) into a smooth paste.
4. Add the chicken to the paste, mix well until combined, and allow it to rest for half-1 hour.
5. Deep fry in medium flame until golden.
Due to my usual habit of altering various ingredients, the ‘paste’ wasn’t very paste-y in consistency. Chris and I heartily enjoyed our fried chicken all the same.
You can see above that there are two distinct colours of fried chicken, varying due to the heat of the oil. The lighter-coloured chicken was cooked at medium (instead of high) heat, and tasted nicer.
Louisette. . . well. .
Yum Factor: 4
Health: 3 (points for protein; points off for deep frying!)
Easy: 3 (I’ve deep fried a few times in my life, and only set the kitchen on fire once… but this is certainly not something the kids will be cooking solo anytime soon)
Will make again? Probably not. I may not be the poster child for low-fat eating, but I usually steer clear of actually deep frying my food.