Скачать или смотреть Chicken 65 Recipe | Favorite New Way to Make Fried Chicken

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Spice up your taste buds with this delectable Chicken 65 recipe! In this video, we'll show you how to make this popular and flavorful Indian appetizer using tender chicken thighs, aromatic spices, and a tangy twist of lemon. Watch as we marinate the chicken in a blend of Greek yogurt, turmeric, cumin, garam masala, and a touch of heat from cayenne pepper and chili powder. After a crispy coating of cornstarch and flour, the chicken is fried to golden perfection. In a sizzling pan, we sauté garlic, ginger, shallots, and hot peppers to create a tantalizing base of flavors. Finally, we toss the fried chicken in the fragrant mixture, adding a burst of freshness with a squeeze of lemon juice. Whether you're hosting a party or craving a delicious snack, this Chicken 65 recipe will surely impress your guests and satisfy your taste buds. Follow along and join us on this culinary adventure filled with spices, flavors, and a whole lot of yum! Don't forget to like, subscribe, and hit the bell icon to never miss a tasty recipe. Happy cooking
Ingredients:

1 lb (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces
1/2 cup Greek yogurt
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon garam masala
1/2 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon chili powder (adjust to taste)
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1 teaspoon salt (adjust to taste)
Oil for frying
2-3 hot peppers (such as green chili or Thai chili), finely chopped
4 cloves garlic, minced
1-inch piece ginger, grated
2 shallots, finely chopped
Lemon wedges, for serving
Instructions:

In a bowl, combine the Greek yogurt, turmeric powder, cumin powder, garam masala, cayenne pepper, chili powder, and salt. Mix well to make a marinade.

Add the chicken pieces to the marinade, ensuring they are coated evenly. Allow the chicken to marinate for at least 30 minutes (or refrigerate overnight for best results).

In a separate bowl, combine the cornstarch and flour. Mix well.

Heat oil in a deep frying pan or skillet over medium heat.

Take each marinated chicken piece and coat it evenly with the cornstarch-flour mixture. Shake off any excess.

Carefully place the coated chicken pieces into the hot oil and fry them until they turn golden brown and crispy. This should take about 6-8 minutes. Ensure the chicken is cooked through. Remove the fried chicken pieces from the oil and drain them on a paper towel-lined plate to remove excess oil.

In another pan, heat a tablespoon of oil over medium heat. Add the minced garlic, grated ginger, and chopped shallots. Sauté until the shallots turn translucent and the garlic is fragrant.

Add the finely chopped hot peppers to the pan and stir-fry for another minute.

Squeeze the juice of a lemon over the cooked chicken and toss them in the garlic-ginger-shallot mixture. Cook for an additional 2-3 minutes to allow the flavors to blend together.

Serve the Chicken 65 hot as an appetizer or a side dish. Garnish with chopped coriander leaves, if desired, and serve with lemon wedges.

Enjoy your Chicken 65 with the zesty tang of lemon!

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