Chicken 65 (Quick Version)

Print Recipe

Course: Main Courses - Poultry

Cuisine: Indian

Ingredients

2 Pounds Boneless Chicken Thighs In 1-inch Cubes
1 Teaspoon Salt
2 Tablespoons Garlic/Ginger Paste
1/2 Teaspoon Ground Pepper
2 Tablespoons Cornstarch
1 Egg
Oil
2 Teaspoons Cumin Seeds
1 Tablespoon Ginger Minced
6 Cloves Garlic Minced
4 to 5 Green Chiles
2 Sprigs Curry Leaves Chopped
2 Teaspoons Chili Powder
1 Teaspoon Cumin Powder
2 to 3 Drops Red Food Coloring Optional
2 Tablespoons Coriander Leaves Chopped
1/2 to 2/3 Cup Chili-Garlic Sauce As Desired
Juice of 1 Lime
Yogurt Optional
A Few Extra Curry Leaves For Garnish, Optional

Instructions

To fry chicken:

Put chicken pieces in a bowl. Add 1/2 teaspoon salt, 1 tablespoon garlic/ginger paste, a pinch of ground pepper, and enough cornstarch to coat chicken, approximately 2 tablespoons. Toss to coat. Add egg and mix well.
Heat oil in a frying wok or kadhai. Add chicken pieces a few at a time; do not crowd the kadhai. Fry until lightly golden brown. Drain and remove to paper towel.

To make sauce:

Heat 2 to 3 tablespoons oil in pan. Add cumin seeds, chopped ginger, and garlic and sauté until fragrant.
Add chopped chilies, curry leaves, 1 tablespoon ginger/garlic paste, remaining ground pepper, chili powder, cumin powder, and 1/2 teaspoon salt, and red food coloring. Add Chili-Garlic Sauce.
Cook a few minutes, add a little water and then add chicken. Toss to coat. Stir in coriander leaves and sprinkle with lime juice.
If your sauce comes out too salty, add a bit more of water. If it comes out too spicy, add some yogurt.
If desired, quickly fry a few extra curry leaves for garnish.

Notes

The measurements above are approximate, and based off of the video on www.vahrehvah.com. Note: his "teaspoon" is actually more of a tablespoon. I have made efforts to look at other similar recipes to get the proportions close. But any or all of the ingredients may be adjusted to taste.