CHICKEN 65

CHICKEN 65
Hot and spicy chicken
Preparation Time : 1 hour 15 mintues
Cooking Time : 30-40 minutes
Servings : 4

INGREDIENTS
Boneless chicken, cut into 1½ inch cubes 450 grams

Yogurt 1/2 cup

Lemon juice 1 1/2 tablespoons

Rice flour 2 tablespoons

Salt to taste

Oil 6 tablespoons

For masala

Dried red chillies 4

Ginger 2 inch piece

Garlic 6 cloves

Coriander seeds 2 tablespoons

Black peppercorns 12-15

METHOD
Grind the ingredients of the masala to a fine paste. Mix the yogurt, lemon juice, rice flour, salt and two tablespoons oil into the ground masala paste. Coat the chicken with the masala paste and marinate for an hour in a refrigerator. Heat the remaining oil in a thick-bottomed kadai; add the chicken pieces in small batches of six to eight pieces and stir-fry over high heat for one minute, tossing continuously. Add another batch of the chicken and repeat. Lower heat once all the chicken has been added. Turn the pieces frequently, basting with the remaining masala. Cook till the oil separates and the chicken turns crispy on the outside, but moist and soft on the inside. Adjust salt, toss well and remove. Drain and serve hot.