Hyderabadi Chicken 65
twice-fried chilli chicken finished in a spitting curry-leaf and yogurt tempering
Allergens in Hyderabadi Chicken 65: milk, egg.
Ingredients
Quantities for 4.
- 600g boneless thigh, cut into 3cm cubes Chickenthigh stays juicy where breast dries out
- 4 tbsp, thick, plus 3 tbsp for the finish Yogurt
- 1 tbsp, paste Ginger
- 1 tbsp, paste Garlic
- 2 tsp Kashmiri Chillifor colour without punishing heat
- 1 tsp Chilli Powder
- 3 tbsp Rice Flour
- 2 tbsp Besan
- 1, beaten Egghelps the coating clingoptional
- 1 tsp Garam Masala
- 1 tsp, coarsely ground Black Pepper
- 1, juiced Lemon
- 4 sprigs Curry Leavesgenerous. They are half the dish
- 5, slit Green Chilli
- 500ml for frying, plus 2 tbsp Neutral Oil
- to taste Salt
- 2 tbsp, chopped Coriander Leavesoptional
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Marinate the chicken for at least 2 hours, or overnight in the fridge. An hour is not enough for the yogurt to do its work.
- Bring the marinated chicken back to room temperature for 20 minutes before frying, or the oil temperature will crash.
- Pat the curry leaves completely dry; wet leaves turn hot oil into a volcano.
Method
- Mix the chicken with the 4 tbsp yogurt, ginger and garlic pastes, kashmiri chilli, chilli powder, garam masala, black pepper, lemon juice and salt. Refrigerate at least 2 hours.
- Half an hour before cooking, work the rice flour, besan and beaten egg into the marinade. It should coat each piece in a thin paste, not a batter.Add the flours late. Mixed in early they draw water out and go sludgy.
- Heat the frying oil in a kadhai to 170C. A cube of chicken should sizzle steadily and rise within 3 seconds.
- Fry in three batches, 4-5 minutes each, until pale gold and just cooked through. Drain on a rack, not paper.Crowding the pan drops the oil temperature and gives soggy, greasy chicken.
- Raise the oil to 190C and return all the chicken for a second fry of 1-2 minutes until deep red-gold and crisp at the edges. Drain.
- Pour off the frying oil, leaving 2 tbsp in the pan. Drop in the curry leaves and slit green chillies and let them crackle for 20 seconds.
- Whisk the remaining 3 tbsp yogurt smooth, take the pan off the heat and stir it in.Off the heat, always. Yogurt added to a hot pan splits into curds and whey.
- Return the pan to a low flame, add the fried chicken and toss for 1 minute until every piece is coated and the yogurt has almost dried onto it.
- Finish with coriander leaves and serve hot with raw onion rings and lemon.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Best within the hour. It softens as it sits. Leftovers keep 2 days refrigerated; crisp them again in a hot dry pan or a 200C oven for 6 minutes rather than a microwave.
Nutrition Good estimate
One serving of Hyderabadi Chicken 65 (241 g) is about 449 calories, or 187 calories per 100 g.
High protein: 37 g a serving, 33% of the calories
| Per serving241 g | Per 100 g | |
|---|---|---|
| Calories | 449 kcal | 187 kcal |
| Protein | 37.4 g | 16 g |
| Carbohydrate | 19.0 g | 8 g |
| of which sugars | 2.3 g | 1 g |
| Fibre | 2.7 g | 1 g |
| Fat | 24.5 g | 10 g |
| of which saturated | 3.8 g | 2 g |
| of which unsaturated | 18.6 g | 8 g |
Nearest database match used for curry leaves, garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Hyderabadi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.