12 chicken wings
oil to deep fry
100g plain flour
50g corn flour
2 cloves of garlic
4 cm fresh ginger
1 tsp kashmiri chilli powder
1 green chillie
salt to taste
1/4 tsp fennel seeds
1/4 tsp garam masala
juice of 1 lemon
a little water
Optional soya sauce 3 tsp
Optional red colour
Prepare the chicken by cutting the wing at the joint and scraping all the meat down to the end so the bone is clean.( please refer to the photos, hold the end of bone with a piece of cloth for the ease of moving the meat from bone)
Blitz the ginger, garlic and chillies and empty into a bowl
Mix the corn flour and plain flour into the bowl and add egg, the salt, fennel seeds, garam masala and lemon juice.( add optional soya sauce and red colour)
Whisk the mixture to get a lovely smooth batter. If it is too dry add a splash of water. You are looking for a lovely thick batter that will coat the chicken.
Add the chicken to the batter and leave it to marinade for about 20 minutes
Heat oil in a heavy based pan
Deep fry the chicken until the lolipops are a wonderful golden brown colour.
Remove and drain on some kitchen roll. They should be lovely and crisp, make sure they are cooked through before serving.
Chicken 65 is usually dry. But here we are doing semi gravy, tangy and spicy.
For frying the chicken:
400 grams Boneless chicken cut into bite size cubes
1 tbsp Corn flour
1tbsp All purpose flour
1 tablespoon Rice flour
1/4 tsp pepper powder
1/2 tbsp red chili powder
1/2 tbsp ginger garlic paste
1/4 tsp Mustard seeds
2-3 red chilies
2 slited green chilies
10 – 12 curry leaves
1/2 cup Yogurt
1/2 tbsp red chili powder for masala
1 tablespoon Lemon juice
Salt to taste
1/2 cup water
4 tablespoon Oil
Pinch of red food color (optional)
Fry the chicken:
Take a medium bowl and add all the ingredients from “fry the chicken” ingredients and mix them well. Egg works excellent to bind the chicken here. It makes the chicken fry moist and juicy inside and crisp outside.
Heat enough oil in a pan. Once the oil is hot drop the chicken pieces one by one. Turn the pieces when one side is done. This way fry all the chicken pieces until golden brown. Once they are fried well, keep them on paper towel.
Gravy: Heat 4 tbsp oil in a pan.
When the oil is hot, add mustard seeds, red chilies, slited green chilies. Allow them to crackle. Add curry leaves and quickly cover the pan as it splatters a lot and hurt your skin. Also turn off the heat.
In the meantime take a bowl. Add yogurt, ginger garlic paste, red chili powder, turmeric powder, salt, pepper powder and red food color- it is optional . Whisk well and it is ready to go in. Make sure that the flame is on before putting the mixture.
stir and cook until you see the entire masala starts leaving oil from the sides. Then add fried chicken pieces and keep tossing slowly without breaking them into smaller pieces. When you see that all the masala absorbed by the chicken and you are left with almost dry chicken pieces, add some cilantro and lemon juice. A gentle toss and take out from the flame.
Serve this hot Chicken 65 with onion rings and lemon wedges.
SPICY CHICKEN WINGS
Chicken wings – 10 to 12
Chilli Powder or paprika – 2 tsp
Ginger garlic paste – 1 tsp
Corn flour – 1 tbsp
Spring Onion – 4-5
Chopped coriander – 3 tbsp
Soya sauce 1tsp
Vinegar 1 tsp
Honey – 1 tsp
1) Wash chicken wings, pat dry and keep it in a bowl for marination. Take a fork and punch holes into it so that the marination can seep in.
2) Add salt, 1 tsp ginger garlic paste (make fresh if possible), 1 tsp chilli powder (or paprika),juice of 1 lemon, corn flour, mix well and let it marinate in the fridge for 1 or 2 hours or preferably overnight. You can also add some lemon rind for additional taste.
3) Add 1 tbsp vegetable oil in a pan and when hot add the chicken pieces and fry them till golden brown and crispy. Dont put the lid on. This should take around 15 mins.Drain and keep the chicken pieces aside
4) In the same pan, add finely chopped spring onion, 3 tbsp chopped coriander. and 1/2 tsp chilli powder. Add 1tsp soya sauce, 1 tsp honey and 1 tsp vinegar and mix well
Toss the chicken in this masala till it coats well. Adjust the salt and chilli powder according to your taste.
CHICKEN TIKKA MASALA
Chicken tikka, grilled meat cubes cooked in a delicious onion tomato gravy.
400 to 500 grams chicken cubes (boneless chicken)
1 tsp Kashmiri red chili powder
Lemon juice from ½ lemon
½ cup greek yogurt or 1 cup curd
⅛ tsp turmeric
1 tsp coriander powder
½ tsp cumin powder
1 tbsp ginger garlic paste
1 tsp kasuri methi (dried fenugreek leaves)
Salt to taste
1 tbsp oil for frying
Ingredients for gravy
3 tbsps oil
½ tsp cumin
1 bay leaf
1 to 2 black cardomom
3 green cardamom
1 inch cinnamon stick
3 medium onions finely chopped
3 medium tomatoes (can be tin plum tomatoes)
2 tsps ginger garlic paste
1 ½ tsp coriander powder
1 tbsp red chili powder
¼ tsp turmeric
4 tbsp cashewnut paste
½ tsp Kasuri methi
¼ cup cream (optional, can even use smooth almond or cashew milk or cream)
½ tsp. Garam masala
Coriander leaves chopped
½ tsp. sugar (optional)
Vegetables (chop large cubes)
1 large onion (separate the layers of onion cubes)
½ small green capsicum
½ small red capsicum (optional)
1 tomato (remove the pulp) (optional)
Making Hung yogurt or curd
Add yogurt or curd to a thin cheese cloth or muslin cloth and knot it, hang it inside the refrigerator for 5 to 6 hours for the whey to drip off completely
Making the chicken tikka
Wash and drain chicken thoroughly, pat dry with a kitchen tissues
Add the marination ingredients to a bowl and marinate the chicken. Set aside in the refrigerator for at least 2 hrs, overnight yields the best.
You can grill these in a preheated oven at 240 C for 20 minutes. Adjust the timing slightly.
If you do not have a oven, you can pan roast the chicken tikka. Add one tbsp. oil to a non-stick pan and heat it. Swipe off the excess marinade from the chicken and fry them on a high flame till they are almost cooked. The masala burns quickly at this stage, so take care. Do not cook on a low flame, the tikka gets spoilt with all moisture oozing out. Do not overcook the tikka, they turn hard
While the tikka is getting cooked, marinate the veggies in the left over marinate that was swiped off the chicken. Repeat swiping off the excess marinade from the veggies and fry these for 2 minutes or more till the marinade dries up. Transfer this to a wide tray. The chicken should look moist, tender and veggies crunchy, with the marinade almost dried up
Making the gravy
Grind tomatoes to a smooth puree in a blender. Set this aside
Add the oil for the gravy to the same pan. Add dry spices, allow them to sizzle
Add chopped onions, fry evenly till turn golden
Add garlic ginger paste, fry till the raw smell disappears
Pour in the tomato puree, red chili, coriander powder, salt. Mix and fry for 2 to 3 minutes
Add cashew , stir till the mixture leaves the sides of the pan
Add sugar, tikka pieces and veggies, stir well and stir for 2 to 3 minutes
Add water just enough to make a gravy. Bring it to a good boil
Add kasuri methi cook for 2 to 3 mins.
Pour in the cream, add garam masala and add coriander leaves, off the flame. Keep covered for at least 15 minutes
Serve with paratha, roti, naan or rice.