Chicken 65 – a spicy stir fried chicken

Total Time

508

Grind Chilies, Ginger, Garlic, Coriander seeds, peppercorns etc to a fine paste. Mix the yoghurt, lemon juice, grated beetroot or colour (if using), rice flour, salt and two tablespoons oil into the ground masala paste. Mix in about 10 Curry leaves as well. Coat the chicken with the paste just made and marinate for an hour.
Heat the remaining oil in a thick-bottomed pan. Start by adding the chicken pieces in small batches of six to eight pieces and stir-fry over high heat for a minute or two. Toss continuously.
Add another batch of the chicken and repeat, be sure to continue tossing the chicken and not let it burn or stick to the pan.
Lower heat once all the chicken has been added.
Turn the pieces frequently, coating with the remaining masala. Cook till the chicken turns crispy on the outside, but moist and soft on the inside. Do not overcook.
Adjust salt, add the remaining curry leaves toss well and remove. Garnish with fresh coriander and serve hot.

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