A fiery and crispy deep-fried chicken appetizer from South India. Bite-sized chicken pieces are marinated in a blend of spices, yogurt, and flours, then fried to perfection and tossed in a fragrant tempering of curry leaves and green chilies.
Prep20 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 serving
402cal
42gprotein
15gcarbs
Ingredients
500 g Boneless Chicken (Cut into 1-inch cubes, thigh meat recommended)
1.5 tbsp Ginger Garlic Paste
3 tbsp Curd (Whisked until smooth, preferably thick curd)
1 tbsp Lemon Juice
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
A tangy and flavorful South Indian rice dish made with fluffy rice, a crunchy tempering of lentils and peanuts, and a generous squeeze of fresh lemon juice. A quick and easy meal perfect for lunchboxes or a light dinner.
Crispy, perfectly spiced Chicken 65 with zesty lemon rice - an energy-giving flavor explosion!
This indian dish is perfect for dinner. With 751.04 calories and 50.21g of protein per serving, it's a nutritious choice for your meal plan.
19gfat
Corn Flour
2 tbsp Rice Flour (For extra crispiness)
1 pcs Egg White (Optional, for binding)
0.125 tsp Red Food Color (Optional, for classic vibrant red color)
2 cup Oil (For deep frying)
4 cloves Garlic (Finely chopped)
4 pcs Green Chilies (Slit lengthwise)
15 pcs Curry Leaves (From one sprig)
Instructions
1
Prepare the Chicken Marinade
In a large mixing bowl, combine the chicken cubes, ginger garlic paste, whisked curd, lemon juice, Kashmiri red chili powder, garam masala, turmeric powder, black pepper, and salt.
Add the corn flour, rice flour, and egg white (if using). For the classic vibrant color, add the red food color.
Mix thoroughly until every piece of chicken is evenly coated with the marinade.
Cover the bowl and refrigerate for at least 30 minutes. For best results and deeper flavor, marinate for 2-4 hours.
2
Deep Fry the Chicken
Heat oil for deep frying in a heavy-bottomed pan or kadai over medium-high heat until it reaches approximately 175°C (350°F).
Carefully place the marinated chicken pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches to maintain the oil temperature.
Fry for about 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Using a slotted spoon, remove the fried chicken and place it on a wire rack or a plate lined with paper towels to drain excess oil.
3
Temper and Finish the Dish
In a separate small pan or wok, heat 1 tbsp of oil over medium heat.
Add the finely chopped garlic and sauté for about 30 seconds until it becomes fragrant.
Add the slit green chilies and fresh curry leaves. Stand back as they will splutter. Sauté for another 30-45 seconds until the curry leaves turn crisp.
Add the fried chicken pieces to the pan and toss everything together for 1-2 minutes, ensuring the chicken is well-coated with the aromatic tempering.
Turn off the heat.
4
Serve
Transfer the Chicken 65 to a serving platter.
Garnish with fresh onion rings and lemon wedges on the side.
Serve immediately while it's hot and crispy.
349cal
8gprotein
52gcarbs
13gfat
Ingredients
4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
2 tbsp Sesame Oil (Gingelly oil is traditional)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split black gram)
1 tbsp Chana Dal (Split Bengal gram)
0.25 cup Raw Peanuts
2 pcs Dried Red Chilies (Broken into halves)
2 pcs Green Chilies (Slit lengthwise)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder
3 tbsp Lemon Juice (Freshly squeezed, from 1-2 large lemons)
1 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance tanginess)
2 tbsp Fresh Coriander (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
If using freshly cooked rice, spread it on a large plate or tray to cool down completely. This prevents the grains from breaking and becoming mushy.
Gently fluff the cooled rice with a fork to separate the grains. Set aside.
2
Create the Tempering (Tadka)
Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Reduce the heat to low, then add the chana dal and urad dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
Add the raw peanuts and continue to sauté for another 2-3 minutes until they are crunchy and lightly browned.
Add the broken dried red chilies, slit green chilies, and curry leaves. Be careful as the curry leaves will splutter. Sauté for 30 seconds until the leaves are crisp.
3
Combine with Rice
Add the hing and turmeric powder to the pan and stir for 10 seconds.
Immediately add the cooled, fluffed rice, salt, and optional sugar to the pan.
Gently mix everything together, ensuring the tempering is evenly distributed throughout the rice. Be careful not to mash the rice grains. Continue to toss on low heat for 2 minutes until the rice is heated through.
4
Finish and Serve
Turn off the heat completely. Pour the fresh lemon juice over the rice.
Add the chopped fresh coriander.
Give it one final gentle mix to combine. The residual heat will incorporate the flavors.
Serve the Lemon Rice warm, either on its own or with accompaniments like papad, raita, or coconut chutney.
