I have such fond memories of this dish from early days of marriage.
We had just moved into a new rented home only to discover that cooking non vegetarian in that house was a taboo.Phew! the landlord lived downstairs so you can imagine our plight.Well I can say it was blessing in disguise as I barely knew how to cook even everyday vegetarian food :))
We really respected their feelings but struggled not being able to eat what we liked. We started frequenting a fast food joint near by which served the most delicious Chicken 65.The place used to so crowded and chicken 65 was their most fast moving item.Miss those carefree days.
Now a days I rarely make deep fried dishes at home but if it appears on the table it vanishes in no time.I guess it is okay to indulge in oily food once in a while at least to satisfy the craving.
Chicken -1 lb (Boneless thigh 6 pieces)
Corn flour- 2 tsp
Ginger garlic paste - 1 tsp
Ajinomoto - a small pinch (optional)
Salt and pepper
For the final coating:
Ginger- 1 tbsp chopped
Garlic - 1 tbsp chopped
Green chili - 3-4 cut into rounds
Curry leaves -a few (do not omit this)
Kashmiri chili powder / mild chili powder -1 + tsp
Red food color - (optional)
To season and serve:
Coriander leaves chopped
1.Clean and cut the chicken into small cubes mix all the ingredients given above to marinate except egg and keep it aside for an hour.Add lightly beaten egg and coat the pieces well.
Heat cooking oil and deep fry the chicken in small batches until fully cooked to light brown color in medium heat.(about 7-8 minutes).
Do not fry too much at a time and bring down the oil temperature.
Drain each batch with slotted spoon onto a paper towel.
2. For the final coating heat 2 - 3 tsp oil then add the ginger chopped, garlic chopped, green chili, curry leaves till crisp then switch off flame and add the chili powder saute until all the raw smell goes then pour 1/3 cup water bring it to boil add food coloring mix then toss the chicken pieces and saute until the chicken pieces are coated well.Switch off flame and season with coriander leaves and serve with lemon wedges.
Serve with warm flat bread and raita / salad. (Since this is a dry spicy side dish do serve some mild gravy too.)
Hope you like it .Do let me know if you happen to try it.
Do have a look at other awesome chicken recipes from Food Network friends.
Jeanette's Healthy Living: Slow Cooker White Chicken Chili with Green ChiliesThe Heritage Cook: Gluten-Free Fried Chicken Cutlets with Madeira GravyWeelicious: Roast Chicken with Caramelized LemonsDevour: Giada's Top Chicken DinnersTaste With The Eyes: Griddled Gochujang Chicken Sandwich, "Kimchi" Slaw and Seaweed MayoNapa Farmhouse 1885: Italian Chicken Stew with Olives and KaleRed or Green?: Oven-Fried Tortilla Chicken DrumsticksBlue Apron Blog: 5 Not Boring Weeknight Chicken RecipesVirtually Homemade: Chicken PuttanescaElephants and the Coconut Trees: Spicy Deep Fried ChickenDomesticate Me: Crispy Baked Chicken Tenders with Sriracha Honey Mustard (Gluten-Free!)Dishing with Divya: Couscous with Chicken and VegetablesIn Jennie's Kitchen: How to Roast a ChickenFN Dish: Winning Chicken Dinners