Chicken can be made in so many ways and takes all types of spices very well. I like using chicken in so many forms – From chicken with simple herbs like thyme and garlic to the full-blown indian spicy way. Here is an attempt to make something different, in the lines of chicken 65 that is a popular starter in Hyderabad in southern India. I must warn you that this requires some preparation time and quite a few ingredients. However, when you cook things with homemade spice powders, they really are different and tastier. If you are unable to make the spice mix at home, you can do away with the usual dried spice powders and garam masala but I recommend giving it a try.
What you need (for 2 people)
- 300 gms of boneless chunks of chicken breast (organic or free range)
- Homemade spice mix (dry roast 1tbsp of cumin seeds +1tbsp of coriander seeds+ 2-3 red chillies + 2 -3 Kashmiri chillies or 1tsp of kashmiri chilli powder+ 2 cinnamon sticks (1 inch long) + 4-5 cloves+ 2 star anise+ 4 green cardamom+1 tbsp of fennel seeds+1/2 tsp of turmeric. Once dry roasted cool them down to room temperature. In the same pan dry roast 1tsp of rice flour or white flour. Mix the flour with the dry roasted spices and grind them into a powder in a spice grinder)
- 2 tbsp of plain yoghurt
- Ginger garlic paste (2 tbsp)
- Oil (to fry and marinade)
- Curry leaves – 8 to 10
- 2 medium size onions (finely chopped)
- Garlic cloves (2-3) finely chopped
- Green chillies (1-2) finely chopped.
- Salt to taste
- Cornflour (2tbsp)
Marinade the chicken for a few hours with the spice mix + yoghurt + ginger garlic paste and some salt. If you are in a hurry at least try to keep it in the marinade for at least an hour.
When you are ready to cook, add 1tbsp of cornflour to the chicken to coat it.
In a frying pan, heat some oil ( around 2-3 tbsp) and using once hot add the chicken piece one by one in the pan using kitchen tongs. That way the liquid will be left in the bowl and the chicken will get fried. Turn them over to ensure that both sides are fried. Take them out and drain excess oil on a kitchen towel.
In the same pan, add the onions, garlic, curry leaves and chillies. Fry them until the onion turns golden brown. Once done add the chicken to it and add some salt.
In a small bowl, with the left over in the marinade bowl, add some cornflour and some water if needed to make it a smooth paste. Add the paste to the chicken and cook it for another 2-3 minutes until it is all dry and well coated.
Serve this hot with lemon wedges and some chopped coriander as garnish.
This can be used as an appetizer or a main course with some fried rice.
Hope you enjoyed the recipe! Keep cooking and until the next time, Ciao!