These delicious Chicken 65 bites, marinated in aromatic, Indian-spiced yogurt, then deep fried, are a fabulous appetizer or main dish.
Ingredients
- 2 pounds skinless boneless chicken thighs
- 0.25 cups fresh curry leaves
- 1 cup plain yogurt
- 1 tablespoon garlic
- 1 tablespoon ginger
- 2 tablespoons Kashmiri hot chili powder
- 1 tablespoon salt
- 1 tablespoon turmeric
- 1 tablespoon garam masala
- 1 tablespoon ground coriander
- 1 teaspoon cardamom
- 1 teaspoon freshly ground black pepper
- 1 cup cornstarch
- 1 cup rice flour
- 1 cup chili peppers
- 2 cups vegetable oil
Instructions
-
1
Mix chicken, curry leaves, yogurt, garlic, ginger, chili powder, turmeric, garam masala, salt, coriander, cardamom, and black pepper together. Cover and let marinate in a refrigerator for 2 hours or up to overnight.
-
2
Stir cornstarch and rice flour into chicken and yogurt mixture just before preparing to fry chicken.
-
3
Heat oil in a deep pan over medium heat. Add chicken pieces and chili peppers carefully into the hot oil, working in batches, and fry, stirring frequently, until browned and crispy, about 5 minutes.
-
4
Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken pieces.
Nutrition Facts
Per serving
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