Chicken 65 Fried with Curry Leaves and Green Chillies

What you need

• 500 g (1 lb) boneless chicken breast, cut into 3 cm (1 1/4 in) pieces
• 3 tbsp plain yogurt, thick
• 1 tbsp ginger-garlic paste
• 2 tsp Kashmiri chilli powder
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/4 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1 tbsp lemon juice
• 1 egg, beaten
• 3 tbsp cornflour, cornstarch
• 2 tbsp rice flour
• neutral oil, for deep-frying, plus 1 tbsp
• 1 tsp cumin seeds
• 3 cloves garlic, finely chopped
• 3 green chillies, slit lengthways
• 2 sprigs curry leaves
• 1 small onion, cut into rings, to serve
• 1 lemon, cut into wedges, to serve

Method

Restated from the original video

1. 1

   In a bowl, mix the yogurt, ginger-garlic paste, chilli powder, coriander, garam masala, turmeric, pepper, salt and lemon juice.

2. 2

   Add the chicken and stir until every piece is coated. Cover and refrigerate for 30 min, or up to overnight.

3. 3

   Stir the egg into the chicken, then sprinkle over the cornflour and rice flour and mix until each piece has a thick, clinging coat.

4. 4

   Heat at least 5 cm (2 in) of oil in a deep pan to 175 °C (350 °F).

5. 5

   Fry the chicken in small batches, leaving it undisturbed for the first minute, until deep reddish-brown and crisp, 5-6 min. Cut a large piece open to check it is cooked through with no pink inside.

6. 6

   Lift out with a slotted spoon and drain on a rack.

7. 7

   Heat 1 tbsp of oil in a wide pan over medium heat. Add the cumin seeds and let them crackle, about 30 seconds.

8. 8

   Add the garlic, green chillies and curry leaves and stir until the leaves turn crisp and the garlic smells nutty, about 1 min.

9. 9

   Add the fried chicken and toss over high heat for 1 min so every piece picks up the tempering.

10. 10

    Serve straight away with the onion rings and lemon wedges.

Imported from tasteasianfood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.