For frying the chicken:
400 grams Boneless chicken cut into bite size cubes
1 tbsp Corn flour
1tbsp All purpose flour
1 tablespoon Rice flour
1/4 tsp pepper powder
1/2 tbsp red chili powder
1/2 tbsp ginger garlic paste
1/4 tsp Mustard seeds
2-3 red chilies
2 slited green chilies
10 – 12 curry leaves
1/2 cup Yogurt
1/2 tbsp red chili powder for masala
1 tablespoon Lemon juice
Salt to taste
1/2 cup water
4 tablespoon Oil
Pinch of red food color (optional)
Fry the chicken:
Take a medium bowl and add all the ingredients from “fry the chicken” ingredients and mix them well. Egg works excellent to bind the chicken here. It makes the chicken fry moist and juicy inside and crisp outside.
Heat enough oil in a pan. Once the oil is hot drop the chicken pieces one by one. Turn the pieces when one side is done. This way fry all the chicken pieces until golden brown. Once they are fried well, keep them on paper towel.
Gravy: Heat 4 tbsp oil in a pan.
When the oil is hot, add mustard seeds, red chilies, slited green chilies. Allow them to crackle. Add curry leaves and quickly cover the pan as it splatters a lot and hurt your skin. Also turn off the heat.
In the meantime take a bowl. Add yogurt, ginger garlic paste, red chili powder, turmeric powder, salt, pepper powder and red food color- it is optional . Whisk well and it is ready to go in. Make sure that the flame is on before putting the mixture.
stir and cook until you see the entire masala starts leaving oil from the sides. Then add fried chicken pieces and keep tossing slowly without breaking them into smaller pieces. When you see that all the masala absorbed by the chicken and you are left with almost dry chicken pieces, add some cilantro and lemon juice. A gentle toss and take out from the flame.
Serve this hot, tangy and spicy Hyderabadi Chicken 65 with onion rings and lemon wedges.