Easy, no fry Chicken 65

Easy, no fry Chicken 65

Chicken 65 is really very popular. It is spicy, tasty and addictive. The original recipe needs deep frying. This “no-deep fry recipe”, shared by a dear friend, is easier and healthier. It is best to start preparing a day before. The more the meat marinates, the better the flavours!

Wash and pat the chicken dry. Cut chicken into strips. Peel ginger and garlic and grind it with the chillies and curry leaves. Combine chicken with all the marinade ingredients. Marinate overnight in the refrigerator. If short of time, marinate for half an hour at room temperature.

Heat about 3-4 tbsp. vegetable oil in a wok and fry the chillies and curry leaves for garnish, till they turn bright green. Remove the oil from wok and set aside. Add the marinated chicken to the wok and cook uncovered over medium high heat. As the chicken cooks, a lot of water will come out. Increase the heat and let all the water evaporate. Turn the chicken occasionally to prevent it from burning. As the chicken start drying up, add the yoghurt and combine slowly taking care not to mash up the chicken. Let most of the water evaporate once again. Pour in the oil saved after frying the chillies. Sauté the chicken over high heat for about 5 minutes. Remove and serve with the fried green chillies and curry leaves.