Chicken 65 Kerala Style
Kerala style Chicken 65 from Zambar: This is the sort of dish that can set your mouth on fire, make your heart beat faster and kick the usual bread-coated fried chicken to the curb.
Chef - Sebastian Abraham
Serves - 2
Time - to prepare
- 200 grams chicken thigh (boneless)
1 tsp ginger garlic paste
1 tsp yoghurt
1 tsp lemon juice
2 Kashmiri red chillies (whole)
1 pinch turmeric
5 black peppercorns
1 pinch fennel seeds
5 gm cinnamon sticks
1 pinch cumin seeds
Salt to taste
1 tsp egg white
2 tsp rice powder
1 pinch curry leaves
600 ml oil for deep frying
Take the boneless chicken and marinate it with ginger garlic paste, yoghurt, salt and lemon juice. Mix and keep aside for 30 minutes.
Ground the chillies, turmeric, black peppercorns, fennel seeds, cinnamon sticks and cumin seeds. Mix this with the marinated chicken.
Add curry leaves, egg white, rice powder and mix well.
Heat the oil in a frying pan to a temperature of about 350 to 375 Fahrenheit.
Fry the chicken for about 6 - 10 minutes or until golden brown.
Now serve with a spicy mint sauce and a slice of lemon.
chicken, ginger, garlic, fennel, cinnamon, egg, black pepper, chillies, turmeric, peppercorns, cumin, salt, rice powder, oil