π π π π π π π
Tasty Apprentice
Hey foodies!
![Poultry leg :poultry_leg: π](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f357.png)
![Sparkles :sparkles: β¨](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/2728.png)
![Face savoring food :yum: π](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f60b.png)
![Party popper :tada: π](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f389.png)
Ingredients:
- 1 pound boneless chicken, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 2 tablespoons red chili powder (adjust to taste)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt (or to taste)
- 1 tablespoon lemon juice
- 2 tablespoons rice flour (for extra crispiness)
- 1/2 cup all-purpose flour
- Oil for deep frying
- Fresh curry leaves (optional, for garnish)
- Lemon wedges (optional, for serving)
Directions:
- In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, salt, and lemon juice to create a marinade.
- Add the chicken pieces to the marinade and mix well, ensuring the chicken is evenly coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- In a separate bowl, combine rice flour and all-purpose flour.
- Heat oil in a deep frying pan over medium-high heat.
- Dredge the marinated chicken pieces in the flour mixture, shaking off any excess.
- Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Optional: Garnish with fresh curry leaves and serve with lemon wedges.
Enjoy your crispy, spicy Chicken 65 as a delightful snack or appetizer!
![Glowing star :star2: π](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f31f.png)
![Fork and knife with plate :fork_knife_plate: π½οΈ](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f37d.png)