Chicken 65
Crisp, spicy bite-sized chicken tossed in a tangy, aromatic chili-curry leaf glaze — bright, crunchy, and perfect for snacking or a bold appetizer.
1 ½ lb chicken thighs, boneless, skinless, cut into 1-inch pieces
½ cup plain yogurt
2 tbsp cornstarch
2 tbsp rice flour
1 ginger, grated (about 1 inch)
4 clove garlic, finely minced
2 green chili, finely sliced
1 tsp red chili powder
½ tsp turmeric
½ tsp garam masala
½ tsp cumin powder
1 tsp salt
1 lemon, juiced
1 cup vegetable oil, for frying
1 tsp mustard seeds
1 bunch curry leaves
¼ tsp turmeric, for tempering
¼ bunch cilantro, chopped for garnish
½ lemon, cut into wedges for serving
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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