MKR Episode 3 Recipe: Chicken 65 with Mint Yoghurt

Chicken 65 with Mint Yoghurt

Prep Time: 20 minutes + marinating.

Cook Time: 20 minutes.

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Serves: 4-6.

Ingredients

800g chicken thigh fillets, cut into 4cm pieces

4 tbs rice flour

1 tbs cornflour

Vegetable oil, to deep fry

Thinly sliced red onion, to garnish

Chicken Marinade

250g plain yoghurt

1 tbs finely grated ginger (or ginger paste)

2 garlic cloves, crushed (or 1 tbs garlic paste)

10 curry leaves, finely chopped

3-4 tsp Kashmiri red chilli powder

2 tsp ground cumin, toasted

1 tsp salt

Mint Yoghurt

¼ cup coriander leaves

¼ cup mint leaves

1 small green chilli, chopped

2 tbs water

250g plain yoghurt

Juice of ½ lemon

1/4 tsp ground cumin

1/4 tsp garam masala

1/4 tsp grated jaggery or brown sugar

Tempering Mixture

2 tbs oil

4 small green chillies, halved lengthways

2 garlic cloves, chopped

12 curry leaves

Ground black pepper, to season

Method

1. To make chicken marinade, combine all ingredients in a large bowl. Add chicken and stir to combine. Season generously. Refrigerate, covered, for several hours or overnight.

2. To make mint yoghurt, place coriander leaves, mint leaves, chilli and water in a small processor. Process to form a puree, scraping down sides as necessary.

3. Place yoghurt in a bowl and stir in remaining ingredients. Stir in herb mixture. Refrigerate until required.

4. Add rice flour and cornflour to marinated chicken mixture and mix to combine . Deep fry chicken pieces in small batches until golden brown, crisp and just cooked through. Drain on absorbent paper. Season.

5. To prepare tempering mixture, heat oil in a large saucepan over high heat. Add chillies, garlic and curry leaves. Cook, stirring, for 1 minute. Add fried chicken pieces and toss to coat. Season with ground black pepper.

6. Divide chicken mixture among serving plates. Garnish with sliced red onion. Serve with mint yoghurt.

Tips

This fragrant marinade and tempering mixture would also work well with pork or beef.

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