Priscilla's Chicken 65

Experience the bold and addictive flavors of "Priscilla's Chicken 65," a sensational Indian-inspired dish perfect for appetizers or a crowd-pleasing side. This recipe features tender, bite-sized pieces of boneless chicken thighs marinated in a luscious blend of yogurt, ginger-garlic paste, and warming spices like Kashmiri chili, turmeric, and cumin. Crispy golden from deep frying and irresistibly spiced with aromatic curry leaves and slit green chilies, this dish is finished with a zesty splash of lemon juice and a sprinkle of fresh cilantro. Ready in just 45 minutes, Priscilla's Chicken 65 combines crispy texture and vibrant spices, making it an absolute showstopper at any gathering. Serve it hot with onion slices and lemon wedges for an extra burst of flavor!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons Yogurt
• 2 tablespoons Cornstarch
• 1 tablespoon All-purpose flour
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Kashmiri red chili powder
• 0.5 teaspoons Turmeric powder
• 0.5 teaspoons Ground cumin
• 0.5 teaspoons Ground coriander
• 1.5 teaspoons Salt
• 1 Egg
• 500 milliliters Oil, for deep frying
• 1 sprig Curry leaves
• 3 Green chilies, slit
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh cilantro, chopped (for garnish)

Directions

Step 1

In a large mixing bowl, combine the chicken pieces with yogurt, cornstarch, all-purpose flour, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, ground cumin, ground coriander, salt, and the egg. Mix well to coat the chicken evenly. Cover and marinate for at least 30 minutes or up to 2 hours in the refrigerator.

Step 2

Heat oil in a deep frying pan or kadai over medium heat. Once the oil is hot, carefully add the marinated chicken pieces in small batches, ensuring not to overcrowd the pan.

Step 3

Fry the chicken pieces for 5-6 minutes or until golden brown and crispy. Use a slotted spoon to remove the chicken and place it on a plate lined with paper towels to drain the excess oil. Repeat with the remaining chicken.

Step 4

In a separate pan, heat 1 tablespoon of oil over medium heat. Add the curry leaves and slit green chilies, stirring them for 30 seconds until aromatic.

Step 5

Add the fried chicken pieces to the pan and toss them with the curry leaves and chilies. Drizzle in the lemon juice and mix well to coat the chicken.

Step 6

Garnish the chicken with fresh cilantro and serve hot as an appetizer or side dish. Pair with sliced onions and lemon wedges for an extra zing!

Nutrition Facts

Serving size	(1289.7g)

Amount per serving	% Daily Value*
Calories	5764.1

Total Fat 564.0g	0%
Saturated Fat 87.4g	0%
Polyunsaturated Fat 1.8g
Cholesterol 742.8mg	0%
Sodium 4100.6mg	0%
Total Carbohydrate 45.4g	0%
Dietary Fiber 7.4g	0%
Total Sugars 10.3g
Protein 142.3g	0%

Vitamin D 97.4IU	0%
Calcium 217.4mg	0%
Iron 9.6mg	0%
Potassium 2040.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 87.1%

Protein: 9.8%

Carbs: 3.1%