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Boneless Spicy Chilli Chicken 65

Boneless Spicy Chilli Chicken 65 is a popular Indian Starter
Author :
Category :
Non-Vegetarian
Course :
Starter
Cuisine :
Indian
Technique :
Deep Fry
Difficulty :
Medium
Preparation Time :
3 hours
Servings :
Serves 10
RATINGs :

Ingredients

Chicken (boneless and skinless) - 2 lb, cut into 1 to 2 inch pieces

All purpose flour, Maida - 2 tbsp

Corn meal,Corn starch or Corn flour - 3 tbsp

eggs - 2 or Yoghurt - 2 tbsp

Red Chilli powder - 1 tsp

Salt - 1/2 tsp

Turmeric powder - 1/4 tsp

Ginger Garlic paste - 1 tbsp

Coriander powder - 1 tsp

Ajinomoto - a pinch

Tomato sauce -1 tbsp

Chilli sauce - 1 tsp

Garam Masala - 1/2 tsp

Oil - for deep frying

For decorating:

Oil - 2 tsp

Green chillies - 5, slit into half

Curd - 1 tsp

Red Orange colour - a pinch

Method

  1. Marinate the chicken with all the ingredients, except oil, and keep aside for 2 or 3 hours
  2. Heat oil in a pan and fry the chicken pieces, until brown.
  3. Heat 2 tsps of oil in a pan, add green chillies and fry them for a minute.
  4. Then pour curd into it and cook for a minute or two.
  5. Then add colour to it.
  6. Now put the fried chicken pieces, into the above curd mixture and cook it again, until all the curd is absorbed.
  7. At last garnish with coriander.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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