Chicken 65 with gravy
Curries With Bumbi · ♥ 100 likes · 5.8K views · 8 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 300 g boneless skinless chicken thighs
Turn each thigh uneven side up and cut along the thicker side with a slanting knife to open it out like a flap so it is even in thickness.
Cut the meat into smaller pieces across the grain lines, keeping the knife slanted, so the fibres do not toughen when fried.
- ½ inch ginger
- 5 cloves garlic cloves
- ½ tsp cumin powder
- 1 tbsp soy sauce
Pound the ginger and garlic to a paste and add it to the chicken with the cumin powder and soy sauce.
- ½ tsp Kashmiri red chili powder
- ¼ tsp baking soda
- ½ tsp sugar
- 5–6 whole curry leaves
Add the Kashmiri red chili powder, the baking soda, the sugar and the finely sliced curry leaves.
- ½ tsp oil
- 1 tsp lemon or lime juice
- 1 tbsp corn flour
Add the oil and the lemon or lime juice and mix, then the heaped tablespoon each of corn flour and maida.
- 1 tbsp maida or all-purpose flour
- egg
Beat an egg and add it a little at a time, stopping before the mixture goes liquidy or the coating will not stay on while frying.
Heat the oil on medium to high and test it with the end of a wooden spoon: bubbles around it means it is ready, vigorous bubbles means wait with the heat lower.
Testing the oil with a wooden spoon
Fry in batches so the pieces do not clump. Lower the heat to medium or low, leave them untouched four minutes so the coating sets, turn, and fry another four minutes to golden brown.
Drain on a paper-towel-lined tray, and bring the oil back up to temperature before the next batch.
- 2 tbsp yogurt
- 1 tsp corn flour
- ½ tbsp chili sauce
- 1 tsp Kashmiri red chili powder
- ½ tsp sugar
- ½ tsp soy sauce
- ½ tsp salt
- 1 tsp cumin powder
For the gravy, mix the yogurt with the corn flour, chili sauce, chili powder, sugar, soy sauce, salt and cumin powder.
- ½ cup water
- ½ tsp garam masala powder
- 2 whole green onions
Add half a cup of water, mix, and finish with the garam masala powder.
Mixing the yogurt gravy base
Dip a curry leaf stem into the hot frying oil to infuse it, and use that oil for the gravy.
- 2–3 tbsp curry leaf flavored oil
- 1 whole green chili
Heat two to three tablespoons of the curry leaf oil in a pan on medium to high, add the slit green chili, then the chopped ginger, the white parts of the green onions and the chopped garlic.
- chopped ginger
- chopped garlic
Lower the heat to the minimum, add the yogurt mix and stir at once; raise the heat slowly to medium, stirring continuously until it boils, so the yogurt does not curdle.
Add the green onions. Stop when the gravy has thickened as much as you want, remembering the sauce thickens further off the heat.
Mix the fried chicken into the sauce and take it off the heat.
Tossing the chicken and final drizzle
- 2 tsp oil
- cumin seeds
- 1 whole dried red chili
- curry leaves
Heat 2 teaspoons of oil with cumin seeds, a dried red chili and a few curry leaves and drizzle it over the top.