Chicken 65

Chicken 65 is a classic dish that many of us love...

It has been ages since I made the deep fried version of chicken 65. As i had an airfryer in doha, i have always made chicken 65 in them. 

Since i moved to UK i haven't boughtan airfryer and at times i miss it a lot. Especially when i have to deep fry stuff and it makes hell a lot of mess in my kitchen. 

If you own an air fryer then try that method. Make the chicken pieces a little bigger than the deep frying, preheat the airfryer at 200C and fry for 12-15 minutes turning the pieces halfway.

I am planning to get another instant pot with an airfryer lid on so that it will be multi used and i love instant pot so much that i am not using my stove top most of the days.

What is the kitchen gadget that makes your life easy?

INGREDIENTS 

1 tbsp ginger garlic paste

1 tsp pepper powder

1/2 tsp garam masala powder 

1 tbsp kashmiri chilli powder

1 tbsp coriander powder

1/4 tsp turmeric powder 

1/2 tomato pureed or 1 tsp tomato paste

1 tbsp lemon juice

1 tbsp oil

1/2 tbsp each all purpose flour & rice flour

1 egg beaten

Salt to taste 

250gm chicken

Oil for deep frying 

Curry leaves

Green chillis (cut in half) 

METHOD 

• Cut the chicken into medium size pieces. 

• Mix all the ingredients except oil for deep frying and chicken pieces into a large bowl. 

• Now add the chicken pieces into the masala paste, mix well until all pieces are coated well and let it marinate for atleast 30 mins. 

• Meanwhile heat the oil in a pan, until its hot enough. 

• Add the chicken pieces in batches and deep fry until the golden color appears. Drain the cooked pieces in a paper towel. 

• At the end of all the chicken, add the curry leaves and slit chillies into the hot oil and fry till crispy. 

• Serve hot garnished with the fried curry leaves and chilli on top with some onion rings and lemon wedges.