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Spicy Chicken 65

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner Indian
Spicy Chicken 65
Ingredients
  • 1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
  • 1 egg, beaten
  • 2 tablespoons cornstarch
  • 1 1/2 tablespoons minced garlic, divided
  • 1 tablespoon minced ginger, divided
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • vegetable oil for frying
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 2 serrano peppers, sliced into 1/4-inch pieces
  • 2 tablespoons cumin powder
  • 1 tablespoon chile powder, or less to taste
  • 1/2 teaspoon ground black pepper
  • salt to taste
  • 6 fresh curry leaves, or more to taste
  • 1 1/2 tablespoons red chile-garlic paste
  • 1 tablespoon ginger paste
  • 5 drops red food coloring, or more as needed
  • 1/2 cup water
  • 3/4 cup chopped fresh cilantro
Instructions
1
Combine chicken pieces in a medium-sized bowl, taking care to ensure all the ingredients are well incorporated.
2
Mix together egg, cornstarch, half of the minced garlic, half of the minced ginger, salt, and a quarter teaspoon of black pepper until chicken is fully coated with the mixture.
3
Heat oil in a deep frying pan over medium-high heat, then carefully add chicken pieces to the pan and cook until they are no longer pink in the center and the juices run clear, taking approximately 7 to 10 minutes. Use an instant-read thermometer inserted into the center of the chicken to check that it has reached a minimum internal temperature of 165 degrees F (74 degrees C). Remove the fried chicken from the pan and set it aside.
4
In a separate pan, heat 2 tablespoons of oil over medium heat. Add cumin seeds and cook until they start to crackle, which should take around 1 minute. Add the remaining garlic, ginger, serrano peppers, cumin, chile powder, a quarter teaspoon of black pepper, and salt. Stir in curry leaves to combine the ingredients.
5
Add the remaining garlic paste, ginger paste, and red food coloring to the pan, stirring until a smooth paste forms. Gradually add water to thin out the paste slightly.
6
Add the fried chicken back into the pan, tossing it thoroughly with the sauce. Finally, stir in some chopped cilantro to add a fresh flavor.