Chicken 65
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Ingredients
- 650 g chicken thigh fillets, diced
- 80 g natural yoghurt
- 3 tbsp rice flour
- 5 garlic cloves
- 15 g fresh ginger, grated
- 2 tsp kashmiri chilli powder
- 15 curry leaves
- 2 fresh green chillies
- 400 ml vegetable oil for frying
- 1 fresh lime
Method
- 1
Mix the chicken with the natural yoghurt, rice flour, half the garlic and ginger, and the kashmiri chilli powder, and marinate for 20 minutes.
- 2
Heat the vegetable oil in a deep pan to 180C and fry the chicken in batches for 5-6 minutes until golden and cooked through with no pink remaining, then drain on kitchen paper.
- 3
Heat 2 tbsp of the frying oil in a separate pan and fry the curry leaves, remaining garlic and ginger, and the whole green chillies for 1-2 minutes until crisp and fragrant.
- 4
Toss the fried chicken through the curry leaf mixture.
- 5
Serve straight away with lime wedges.
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