Chicken 65

Method

1. 1 Marinate diced chicken with yogurt, ginger, garlic, Kashmiri chili powder, salt, and lemon juice for 20 minutes.
2. 2 Mix the rice flour with the chicken pieces, coating each piece evenly.
3. 3 Deep-fry for 6 minutes until golden brown and crispy, then remove and drain.
4. 4 Sauté curry leaves and fresh chilies in a little oil for 1 minute until fragrant.
5. 5 Quickly stir-fry the fried chicken with curry leaves for 2 minutes, then serve hot.

With an appliance

• Air fryer 39 min

  Replace step 3: spray oil evenly over the chicken pieces, fry at 195 degrees for 13 minutes, flip at the 7th minute; steps 4 and 5 still involve sautéing curry leaves and chili peppers, then tossing the chicken in the pan for 2 minutes.