A popular South Indian chicken starter appetizer served in restaurants.
- salt to taste
- oil for deep frying
- 2 tbsp corn flour
- 1/8 tsp turmeric
- 1 sprig curry leaves
- 250 grams chicken (boneless & tender )
- 1 whole egg for half kg chicken )
- â½ tbsp ginger garlic paste
- â½ tsp red chili powder
- â½ tsp pepper powder
- â¾ tsp red chili powder
- â½ tsp sugar ((removes pungent taste from garlic))
- â¼ tsp salt (- use as per your taste)
- 1 tbsp rice flour ( or cornflour)
- 1 tsp. lemon juice or 1 ⽠tbsp. curd ( (don’t use sour c
- â½ tsp cumin or jeera
- â½ tsp chopped garlic
- 2 green chilies
- 2 cloves garlic paste
- 2 tbsp thick curd ( (or 1 tsp vinegar with 2 tbsp. wate
- Carbohydrate 12.4734131177989 g
- Cholesterol 0 mg
- Fat 26.9410097990811 g
- Fiber 0.608835411278923 g
- Protein 0.838061041646153 g
- Saturated Fat 1.6767869515782 g
- Serving Size 1 1 Serving (73g)
- Sodium 1166.25537499929 mg
- Sugar 11.8645777065199 g
- Trans Fat 1.31766119869291 g
- Calories 290 calories
Step-by-step
- salt to taste
- oil for deep frying
- 2 tbsp corn flour
- 1/8 tsp turmeric
- 1 sprig curry leaves
- 250 grams chicken (boneless & tender )
- 1 whole egg for half kg chicken )
- ½ tbsp ginger garlic paste
- ½ tsp red chili powder
- ½ tsp pepper powder
- ¾ tsp red chili powder
- ½ tsp sugar ((removes pungent taste from garlic))
- ¼ tsp salt (- use as per your taste)
- 1 tbsp rice flour ( or cornflour)
- 1 tsp. lemon juice or 1 ½ tbsp. curd ( (don’t use sour c
- ½ tsp cumin or jeera
- ½ tsp chopped garlic
- 2 green chilies
- 2 cloves garlic paste
- 2 tbsp thick curd ( (or 1 tsp vinegar with 2 tbsp. wate
Will the coating slide off the meat the moment it hits the oil? That specific failure usually traces back to excess moisture on the protein surface. Pat boneless chicken completely dry with paper towels before marinating, otherwise the liquid will dilute the corn flour and rice flour adhesion. Curd and lemon juice provide acidity, which tenderizes muscle fibers by breaking down connective tissue. Yet that same moisture threatens the crisp exterior during frying. Freezing raw marinated chicken is possible for up to two weeks, but freezing cooked Chicken 65 destroys the structural integrity of the fried crust entirely. Reheating leftover fried pieces in a microwave results in a rubbery texture because steam gets trapped inside the starch coating. Instead, restore crispness by placing cooled pieces on a wire rack inside a 200 degrees Celsius oven for five minutes. Oil temperature must remain stable near 180 degrees Celsius; dropping too many pieces into the pan simultaneously causes the temperature to plummet and the coating to absorb grease rather than fry. Fresh curry leaves added directly into the hot oil release volatile aromatic oils instantly, providing the characteristic pungency required for authentic results.
