Chicken 65

Chennai’s favourite non-veg snack is devil red, and devilishly spicy – the perfect accompaniment to a cold Kingfisher on a steamy South Indian afternoon.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1 Mix all the marinade ingredients together in a stain-proof bowl and combine with the chicken until thoroughly coated. Allow to marinate for at least an hour.

Step 2

2 Combine all the sauce ingredients in a bowl, and set aside.

Step 3

3 For the batter, beat the egg and combine with the other batter ingredients until they form a smooth paste; stir together with the marinated chicken.

Step 4

4 In a wok, heat a cup of vegetable oil and deep-fry the chicken on a medium flame till golden. Set aside on a piece of kitchen towel to absorb the excess oil.

Step 5

5 Discard the frying oil and add 2 tbs of fresh vegetable oil to your pan. Saute the ginger and garlic for a few seconds until aromatic then add the curry leaves and green chillies and the battered chicken pieces.

Step 6

6 Add the yoghurt mixture and cook on a medium flame until it is almost absorbed and the chicken pieces are almost dry.

Step 7

7 Garnish your devil-red chicken pieces with chopped coriander and serve