Chicken 65
Ignite your taste buds with Chicken 65, a fiery, flavour-packed dish with a deep history. Perfect for those who love a culinary challenge, this recipe offers a spice journey that's truly unparalleled.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Chicken
- 1 tsp Salt
- 2 tsp Chilli Powder
- 1 tsp Garam Masala
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Black Pepper
- 1 tbsp Lemon Juice
- 1 Eggs
- 3 tbsp Cornflour
- 1 tbsp Rice Flour
- 1 tbsp Olive Oil
- 1 tsp Cumin Seeds (Jeera)
- 2 Garlic
- 3 Green Chillies
- 2 tsp Crushed Chillies
- 1 tbsp Tomato Ketchup
Instructions
- 1
In a bowl add the salt, chilli powder, garlic paste, ginger paste, black pepper, lemon juice, egg, corn flour and rice flour to the flour then mix until all the ingredients are evenly incorporated
- 2
Set aside and leave to marinade for an hour – the longer the better
- 3
Once the chicken has marinated for at least one hour deep fry the marinated pieces for 4-6 minutes on medium heat until golden brown
- 4
In another pan heat up some olive oil on medium heat
- 5
Add the cumin seeds and sauté on high heat for 1-2 minutes until the aroma of cumin seeds can be smelt
- 6
Cut the green chillies in half and lengthwise before adding to the pan along with the finely diced garlic cloves and crushed chillies then cook for a few minutes on medium heat – if you would like to reduce the heat you can remove the seeds of the green chillies Cook for a few minutes
- 7
Add the tomato ketchup and stir until the sauce is evenly incorporated
- 8
Add the fried chicken pieces then mix and ensure that the sauce coats all the chicken pieces
- 9
Serve as a starter alongside some refreshing chutney and enjoy!