Chicken Fry/65/Kebabs

Ingredients:

For the chicken:

• 500g boneless chicken (cut into bite-sized pieces)

• 2 tbsp ginger-garlic paste

• 1 tbsp Madras Curry Powder

• 1/2 tsp South Indian Meat Masala

• 2 tbsp yogurt

• 1 tbsp lemon juice

• Salt to taste

• 2 tbsp cornflour

• 1 tbsp rice flour

• Rice Bran or Peanut oil for deep frying

• A few curry leaves

Instructions:

1. Marinate: Mix chicken with ginger-garlic paste, spice blends, yogurt, lemon juice, and salt. Add cornflour and rice flour, curry leaves mix well. Marinate for 30 minutes.

2. Fry: Heat oil in a deep pan. Fry the marinated chicken pieces in batches until golden and crispy (about 5-7 minutes). Drain on paper towels.

3. You can also bake or Airfry it and toss it with our All Purpose Special Spice Mix.

4. Serve: Garnish with extra curry leaves and serve hot with onion rings and lemon wedges.

The key to good Chicken 65 is getting the chicken crispy and coating it well with the spicy tempering!