Pakistani Chicken 65
Indulge in the bold and aromatic flavors of Pakistani cuisine with this delightful recipe for Pakistani Chicken 65. Bursting with spices and herbs, this dish offers a tantalizing blend of heat and savory goodness. Whether served as an appetizer or main course, Pakistani Chicken 65 is sure to become a favorite at your table.
Equipment
- Mixing bowl
- Deep Pan or Kadhai
- Kitchen Thermometer
- Slotted Spoon
Ingredients
- 500 g boneless chicken, cut into bite-sized pieces
- 2 tbsp yogurt, whisked
- 2 tbsp lemon juice
- 2 tsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp ground cumin
- Salt, to taste
- Oil, for frying
- Fresh cilantro leaves, for garnish
Instructions
- 1. Marinate the Chicken:Ina mixing bowl, combine the chicken pieces with whisked yogurt, lemon juice,ginger-garlic paste, red chili powder, turmeric powder, garam masala, ground cumin, and salt. Mix well to coat the chicken evenly. Allow it to marinate for at least 30 minutes in the refrigerator.
- 2. Heat the Oil:Heat oil in a deep pan or kadhai over medium-high heat until it reaches 350°F(180°C). Use a kitchen thermometer for precision, if available.
- 3. Fry the Chicken: Carefully add the marinated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 6-8 minutes or until golden brown and cooked through, turning occasionally for even cooking.
- 4. Garnish and Serve:Once golden brown, remove the chicken pieces from the oil using a slotted spoon and drain on paper towels to remove excess oil. Garnish with fresh cilantro leaves before serving.
Notes
- For a spicier kick, increase the amount of red chili powder.
- Adjust salt according to taste preference.
- Ensure the oil is hot enough before frying to achieve a crispy exterior.
- Serve hot for best taste and texture.
- Calories: 250
- Fat: 12g
- Carbohydrates: 3g
- Protein: 30g