Restaurant Style Dry Chicken 65

Restaurant Style Dry Chicken 65

Restaurant Style Dry Chicken 65

By: Little Hearts via Cookpad.com

Ingredients of Restaurant Style Dry Chicken 65:

  • 2 chicken breast or legs cut into small bite size portions
  • 1/2 cup of a large onion finely chopped
  • 1 tbsp finely chopped ginger
  • 1 Tbsp finely chopped garlic
  • 2-4 green chillies
  • 1 tsp pepper powder
  • 2 strands curry leaves finely chopped
  • 2 tbsp coriander leaves chopped
  • Vegetable oil to deep fry
  • To Marinate:
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tsp black pepper powder
  • 1 Tbsp coriander powder
  • 1 Tbsp Red chilli powder*
  • 1/2 tsp cumin powder
  • 1/2 Tbsp Paprika
  • 1/4 tsp turmeric powder
  • 2 tbsp corn flour
  • 2 large eggs
  • 3 Tbsp lemon juice
  • Few drops of red colour
  • to taste Salt

Method for "Restaurant Style Dry Chicken 65":

  1. Marinate the chicken piece with all the ingredients listed under marinade until the chicken is evenly coated and leave it in the fridge for couple of hours or overnight in the refrigerator.
  2. Heat oil in a kadai or a large frying pan and pour enough oil to deep fry the chicken. Oil should not be heated to smoking high heat, but retained at a medium heat to cook the chicken pieces.
  3. Once the oil is hot, add few chicken pieces in the kadai and let them cook for about 3-4 minutes undisturbed until the bubbles starts to come down.
  4. Using a slotted spoon, flip the chicken pieces over and cook for 3-4 more minutes. Overcooking them can make it hard and chewy, so make sure you cook it well to keep it juicy and moist. Once done, drain them in a kitchen towel to remove excess oil.
  5. For the tadka, in another pan, add 2 tbsp of oil and add in chopped onions. Once they turn golden, add in the ginger garlic, curry leaves, and green chilli, and sauté for 2-3 minutes until the raw smell fades.
  6. Add in pepper powder and coriander leaves and sauté for few seconds and then add the chicken pieces and mix well. Serve hot with rice, chappathis or naans or as starters.