Restaurant-Style DRY CHICKEN 65 | الدجاج 65 | चिकन 65 |DECCAN’S PAKWAN
Ingredients
1. Boneless chicken: 250 gms
2. Garlic chopped:1 tsp
3. Green chilies (slit):3
4. Curry leaves: 10-12 leaves
5. Pepper powder: ¼ tsp
6. Oil for deep frying
For the marination:
1. Salt: ½ tsp
2. Ginger Garlic paste: 1 tsp
3. Kashmiri Chili Powder: 2 tsp
4. Pepper powder: ½ tsp
5. Turmeric: ½ tsp
6. Curd: 2 tbsp
7. Red Food color (optional):a pinch
8. Garam masala: ½ tsp
9. Lemon: 1
10. Oil: 1 tbsp
For the batter:
1. Corn flour: 2 tbsp
2. Rice flour: 1 tbsp
Process:
1. Marinate the chicken pieces with the items indicated. Set aside for 1 hour at room temperature.
2. After one hour, add the cornflour and the rice flour. Mix well to coat the chicken pieces.
3. Heat oil & once the oil is medium hot, drop the Marinated chicken pieces one at a time and fry in batches to not crowd the pan.
4. Keep stirring to fry uniformly for 4-5 mins and remove once golden brown and cooked well.
5. Fry in batches if needed.
6. Heat 1 tbsp oil in a kadhai for tampering.
7. Add the chopped garlic, slit green chilies, and curry leaves. Mix and sauté on medium heat for around 30 secs.
8. Add the fried chicken pieces and give a mix and fry on medium heat for a minute.
9. Now, add the 1/4 tsp pepper powder mix, and continue to fry on medium heat for another minute.
Serve hot!
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