Thattukada Chicken

This next dish is actually that of a Chicken 65, however when my hubby carried out the guinea pig test, the first thing that popped up in his mind was the thattukada (small eateries along the streets). Hence the name – Thattukada Chicken!! My earlier attempts of this recipe were done minus the rice flour. Rice flour tends to give this dish more crispiness. Stick with boneless cubes of chicken if you want to gobble them up with less interference.

Ingredients

Marination

• 500 gms chicken (cut into small pieces)
• 1 tbsp. ginger garlic paste
• 1 tsp. pepper powder
• 1 tsp. chilli powder
• 3 tbsp. Kashmiri chilli powder
• 1 tsp. garam masala powder
• ¼ tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tbsp. lime juice
• 2 tbsp. rice flour
• 1 tbsp. corn flour
• 1 egg
• Salt to taste

Other ingredients

• 5-6 green chillies julienned
• 2 sprigs of curry leaves
• 1 tbsp. red chilli flakes
• Oil to deep fry

Marinate the chicken for 2 hours or more.

Heat oil in a pan and deep fry the chicken by batches until slightly deep brown in colour. I fried them in 4 batches. Do not overcrowd the pan otherwise you will bring down the temperature of the oil. 

Drain the fried chicken pieces on a paper towel. In a pan, add 1 tbsp. oil (you can use the oil which was used for frying). Add green chilles and sauté till they are done. Add curry leaves, red chilli flakes and sauté for a while. Add the fired chicken and mix well.

Juice some lime juice on top of the dish and serve hot. YYUUUUMMMYY!!!