Quick Chicken 65
70% authentic · Fusion
A simplified version of the classic, this Quick Chicken 65 uses pre-made spice mixes and a quicker cooking method, perfect for a weeknight appetizer.
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Ingredients
- Chicken breast, boneless, skinless, cut into 1-inch pieces500g
- Chicken 65 spice mix (store-bought)3 tbsp
- Yogurt2 tbsp
- Ginger-garlic paste1 tsp
- Saltto taste
- Cornstarch2 tbsp
- Oil for pan-frying2-3 tbsp
- Curry leaves1 sprig
- Dried red chilies3-4
Steps
- 1
In a bowl, combine chicken pieces with chicken 65 spice mix, yogurt, ginger-garlic paste, salt, and cornstarch. Mix well to coat the chicken.
- 2
Heat oil in a non-stick pan or skillet over medium-high heat.
- 3
Add the coated chicken pieces to the hot pan in a single layer. Cook for about 4-5 minutes per side, until golden brown and cooked through. You may need to cook in batches.
- 4
In the last minute of cooking, add curry leaves and dried red chilies to the pan and toss with the chicken.
- 5
Remove from heat and serve immediately.
