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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Wednesday, August 17, 2011

Chicken 65 - 1st class meat..its such a treat.. eating Chicken 65 in the Madurai street


Boneless Chicken cut cubes - 1lb
1/4 cup yogurt
1 egg
1 tbs rechilli powder
Juice of 1 lemon
2tbs ginger garlic paste
2 tbs Achi/Shakti Chicken 65 masala or Chicken Fry masala (If not available mix together 1tbsp besan add a pinch of turmeric, 1/2 tsp garam masala, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/2 tsp chaat masala, asafotida)
1 finely chopped onion
Chaat Masala
Salt to taste
Oil for deep frying


Marinate the chicken in the refrigerator for three hours after mixing it with all the ingredients above except chopped onion, chaat masala and oil (Use juice only from half a lemon). Egg is essential as it binds all the components together while deep frying.  Remove from the refrigerator 15 miutes before frying and filter the excess water accumulated over the chicken.

Add oil in a heavy bottomed pan for. Once the oil reaches boiling point slowly chicken pieces and fry for 8 - 12 minutes depending on the number of pieces in the oil. Be careful as over cooking will harden the chicken. When the chicken turns to golden brown take a piece out, prick it with a tooth pick. It should go in without much effort. then Cut it with a knife, the chicken should look white and moist throughout which indicates perfectly cooked chicken then remove from oil.

Garnish with chopped onion, sprinkle some lemon juice and chaat masala and serve hot.

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