indiansnack· 4 servings

Ayam 65

Name: Ayam 65
Cuisine: indian
Ingredients: 500 g boneless chicken thighs, cut into 2.5 cm cubes; 2 tbsp ginger-garlic paste; 1 tsp turmeric powder; 2 tsp Kashmiri red chili powder; 1 tsp coriander powder; 1 tsp cumin powder; 1/2 tsp garam masala; 2 tbsp lemon juice; 1 egg, lightly beaten; 3 tbsp cornflour; 3 tbsp rice flour; 1 tsp salt; Oil for deep frying; 10-12 fresh curry leaves; 2 green chilies, slit lengthwise; 1 tbsp chopped coriander leaves

Chicken 65

Ingredients

500 g boneless chicken thighs, cut into 2.5 cm cubes
2 tbsp ginger-garlic paste
1 tsp turmeric powder
2 tsp Kashmiri red chili powder
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala
2 tbsp lemon juice
1 egg, lightly beaten
3 tbsp cornflour
3 tbsp rice flour
1 tsp salt
Oil for deep frying
10-12 fresh curry leaves
2 green chilies, slit lengthwise
1 tbsp chopped coriander leaves

Instructions

1Marinate chicken with ginger-garlic paste, turmeric, chili powder, coriander powder, cumin powder, garam masala, lemon juice, and salt for 30 minutes.
2Add beaten egg, cornflour, and rice flour to marinated chicken; mix until each piece is evenly coated.
3Heat oil in a deep kadai to 180°C; fry chicken in small batches until golden brown and crisp, 4-5 minutes per batch. Drain on wire rack.
4In a separate pan, heat 1 tbsp oil; add curry leaves and green chilies, fry 30 seconds until aromatic.
5Toss fried chicken in the pan with curry leaves and chilies; sprinkle chopped coriander and toss briefly over high heat.
6Serve immediately with sliced onions and lemon wedges.

Source: llm-generated