Spicy, delicious chunks of chicken, flavoured to perfection the Southern way! I’m talking about Hyderabad’s popular Chicken 65! It makes a great starter when drizzled with lemon juice and accompanied by onion rings and chutney. Verka Dahi gives a delightful depth to the marinade, enhancing the taste of the yummy morsels. Verka Ghee in the final ‘tadka’ crowns it all beautifully!
• 400 gm boneless chicken, cut into even-sized pieces
• 1 cup Verka Dahi
• ½ tsp each turmeric, chilli powder, and garam masala
• 1 tbsp ginger garlic paste
• 1½ tbsp each maida and cornflour
• 1 egg
• ½ tbsp Verka Ghee
• 2 tsp mustard seeds
• 2 dried red chillies
• 2-3 sprigs curry leaves
• Salt to taste
• Oil for frying
• Chopped dhaniya, onions and lemon juice to serve.
• Tie up the Verka Dahi in a square piece of muslin. Hang for 1 hour to drain out the liquid.
• Using a bowl, stir the thick dahi along with ginger-garlic paste, salt, haldi, chilli powder and garam masala.
• Mix in the maida and cornflour, drop in the chicken pieces and mix to coat well.
• Cover and keep aside for at least half an hour so that flavours mingle.
• Heat oil in a kadhai or a wok, then fry the chicken pieces in batches. Remove and drain when golden brown.
• Heat the Verka Ghee and splutter the mustard seeds, followed by red chilli and curry patta.
• Pour this over the fried chicken and toss well.
• Serve hot with a squeeze of lemon and a garnish of dhaniya leaves.
Note: For a more crisp and authentic version , replace half of the maida in the batter with rice flour. You can even prepare a gravy and transform this starter into a main course. Avoid re-heating. The chicken pieces will lose succulence and become dry and chew.