Indian Chicken 65

Ingredients

• •500 g Chicken
• •1 lb Chicken breast
• •100 ml Yogurt
• •1 teaspoon Salt
• •30 g Red chili
• •0.5 teaspoon Black pepper
• •2 tablespoons Vegetable oil
• •3 cloves Garlic
• •1 medium Onion
• •1 cup Chicken broth
• •2 tablespoons Butter

Instructions

1. 1

   Cut chicken into bite-sized pieces. Mix with yogurt, ginger, garlic, and spices.

   💡 The yogurt tenderizes the chicken while the spices penetrate deeply - overnight is best.

2. 2

   Marinate for at least 2 hours or overnight in the refrigerator.

   💡 The cooking.

3. 3

   Heat oil in a deep pan or fryer to 350F (175C).

   💡 The finish.

4. 4

   Remove chicken from marinade, shaking off excess. Coat lightly with rice flour.

   💡 Toast until raw smell disappears.

5. 5

   Fry chicken in batches for 6-8 minutes until golden and crispy.

   💡 Low and slow yields tender results.

6. 6

   Remove and drain on paper towels. Season with Chaat Masala.

   💡 Taste and adjust salt last.