Boneless Chicken Fry (Chicken 65): A Culinary Delight

Preparation

• Cut 750 grams of boneless chicken into large pieces.
• Marinate the chicken with half a lemon's juice and one teaspoon of salt for 30 minutes.

Homemade Spice Blend

• Dry roast the following spices in a pan over medium heat for 2-3 minutes:

  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 2 green cardamoms
  • 1 black cardamom
  • 1/2 teaspoon black peppercorns
  • 1/2 star anise
  • 5-6 cloves
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon nigella seeds
  • 1 small piece of rock salt
  • 1 small cinnamon stick
  • 4 dried red chili peppers

• Grind the roasted spices into a fine powder.

Marinating the Chicken

• Add the ground spice blend, one tablespoon of ginger-garlic paste, 1/4 cup of whisked yogurt, one tablespoon of Kashmiri red chili powder, 1/4 teaspoon of turmeric powder, two tablespoons of cornstarch, and two tablespoons of rice flour to the marinated chicken.
• Mix well to combine.

Frying the Chicken

• Heat oil in a pan over medium heat.
• Fry the chicken pieces one by one until they turn golden brown, crispy, and cooked through.
• Drain the excess oil.

Finishing Touches

• Fry a few curry leaves and green chilies in the remaining oil.
• Garnish the chicken with the fried curry leaves and green chilies.

Enjoy Your Culinary Creation!

• Serve the hot and crispy Boneless Chicken Fry (Chicken 65) as a delectable starter.
• Squeeze lemon juice over the chicken to enhance the flavors.