» » » SPICY-DEEP FRIED INDIAN CHICKEN 65 (NO MSG OR COLORING).

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SPICY-DEEP FRIED INDIAN CHICKEN 65 (NO MSG OR COLORING).

, Edit
Making a platter of Indian chicken 65 at home just got easier because the recipe I’m posting here will provide you with clear instructions on how to make them without the usual msg or food coloring.

You can still get the deep red hue(close) that is the signature color of the chicken 65 dish using just one ingredient already in your kitchen. 

I have to admit, after making a variety of Indian chicken recipes, I am fascinated and eager to learn and make more of them, not only do they have different ways to cook chicken depending on the region but they really do know how to add flavors and spice combination that makes me appreciate their cuisine more.

My one regret is that I have to substitute certain ingredients, for example, I am substituting Kashmiri chilli powder with our regular Sri Lankan chilli powder, small changes like these makes me unhappy.

But at the same time, I have yet to be disappointed with the Indian chicken recipes cooked so far.

Ingredients
  • mentioned below use standard measuring cups and spoons.
  • 300g of boneless chicken cubes
  • 1 tablespoon of ginger-garlic paste(1/2 inch of ginger and 2 cloves of garlic minced should do)
  • 1 teaspoon of black pepper powder
  • 5-6 curry leaves chopped
  • Salt to season
  • 1 tablespoon oil
  • 1 tablespoon lime juice
  • 2 teaspoons of garam masala
  • 1 tablespoon of tomato paste(not sauce)
  • 1-2 tablespoon of corn flour
  • 1 egg beaten
  • Oil for deep frying
  • Tempering ingredients
  • 1/4 teaspoon of chilli powder
  • 5-6 curry leaves
  • 2-3 green chillies slit and deseeded
  • Slices of Onions for garnish(optional)
  • 1/2 cup chopped coriander leaves for garnish(optional)
  • sliced lime or lemon


Instructions
  1. Add ginger-garlic paste, chilli powder, pepper, lime juice, garam masala, oil and salt to season to a bowl, combine to make a marinade.
  2. Add chicken to the following marinade, mix and make sure the chicken is well coated with the spice mix, cover and refrigerate for at least an hour.the longer you marinate, the better chance the spice mix has time to work on the chicken, I actually did an overnight marination and made them for lunch.
  3. Once you take out the chicken from the fridge, let it reach room temperature. 30 minutes.
  4. Make sure the chicken has reached room temperature, then to the bowl of chicken, add the tomato paste and mix.
  5. Add the cornflour to the chicken and combine well, then add the beaten egg to the mixture and mix well, let it rest for 2-3 minutes while the oil heats.
  6. Frying the chicken
  7. Before you start frying, line a baking tray or bowl with paper towels for the fried chicken cubes.
  8. Place a deep medium sized pan over low heat and bring the oil to a temperature that you can fry the chicken cubes without burning them or frying them too quickly due to high heat that they end up being raw inside. to make sure you have the correct temperature, drop a small bit of the marinade, once it floats while sizzling and change color, you can start frying the chicken cubes in batches, at any point, should the oil start smoking, reduce and start heating the oil all over again.
  9. The chicken when fried should take on a slightly dark orange tinge. do not fry them long, since the cubes are small they should puff up a bit due to the egg and cornflour and be soft.
  10. See notes to know what I did with the leftover marinade.
  11. Tempering the fried chicken.
  12. Once you’ve fried all the chicken cubes, set them to drain excess oil.
  13. Place a separate frying pan over low heat, the pan should be large enough to hold all the fried chicken cubes.
  14. To this pan, add 3-4 tablespoons of oil you used for frying and heat over a low fire, add the curry leaves, split green chillies, onions(optional)and temper for 2-3 minutes.
  15. Remove from fire and transfer all the chicken cubes to the tempering, toss it a few times to combine, garnish with onions, coriander leaves and a few lime wedges.
  16. Best served warm.

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