A very popular dish from India, this chicken 65 recipe delivers succulent pieces of red hot chicken that are sure to make the mouth water! Serve with white rice or naan bread.
Ingredients
- skinless, boneless chicken breasts, cut into 3/4-inch pieces: 1 pound
- egg: 1 piece (beaten)
- cornstarch: 2 Tbsp
- ½ tablespoons minced garlic: 1 piece (divided)
- ginger: 1 Tbsp (divided, minced)
- salt: 2 tsp
- ground black pepper: 0.5 tsp
- vegetable oil for frying:
- vegetable oil: 2 Tbsp
- cumin seeds: 1 tsp
- serrano peppers, sliced into 1/4-inch pieces: 2 piece
- cumin powder: 2 Tbsp
- Chili powder, or less: 1 Tbsp (to taste)
- ground black pepper: 0.5 tsp
- salt: (to taste)
- curry leaves: 6 piece (to taste, fresh)
- ½ tablespoons red Chili-garlic paste: 1 piece
- ginger paste: 1 Tbsp
- drops red food coloring: 5 piece (or more if needed)
- water: 0.5 cup
- fresh cilantro: 0.75 cup (chopped)
Metric Conversion
Stages of cooking
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Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.
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Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.
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Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.
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Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.
