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Restaurant Style Hot & Spicy Chicken 65

Name: Restaurant Style Hot & Spicy Chicken 65
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: indian
Ingredients: Boneless Chicken; Salt; Kashmiri red chili powder; ground coriander seed; garam masala; Ginger Garlic Paste; Cornflour; white rice flour; lemon juice; Egg; Cooking oil; cumin seeds; Garlic; green chili; Whole dry red chillies; Curry Leaves; Red Chilly paste/sauce; water

groups2 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 10 minsscheduleTotal: 25 minsoutdoor_grillDeep-friedlocal_fire_departmentSpicy

Allergens:warningEggswarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

5 Steps Total

Preparation

00:00:10

warningStay safe

Handle raw chicken carefully and wash hands thoroughly after handling to avoid cross-contamination.

Add 250 gms boneless chicken into a bowl, then add salt, 1 tsp Kashmiri powder, 1 tsp Coriander powder, 1/2 tsp Garam masala, 2 tsp Ginger Garlic, 2 tbsp Cornflour, 1 tbsp Rice flour, and 2 tsp Lemon juice. Mix well until all ingredients coat the chicken evenly.

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Watch out

Mix thoroughly so every piece is evenly coated, otherwise some parts will lack flavor.

Ingredients:Boneless Chicken (250 gms)Salt (1 tsp)Kashmiri red chili powder (1 tsp)ground coriander seed (1 tsp)garam masala (0.5 tsp)Ginger Garlic Paste (2 tsp)Cornflour (2 tbsp)white rice flour (1 tbsp)lemon juice (2 tsp)

Tools:spatulabowl

Waiting Time

00:00:54

Beat 1 egg in a bowl until fully combined, then add it to the chicken. Mix really well and let it marinate for 15 mins.

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Watch out

Do not skip the resting time, otherwise the chicken will not absorb the spices properly.

Ingredients:Egg (1 piece)Boneless Chicken

Tools:forkbowl

Active Cooking

00:01:13

warningStay safe

Hot oil can splatter and cause severe burns; carefully drop the chicken pieces into the oil from the side.

Heat oil for frying. Drop the marinated chicken pieces in batches without overcrowding. Fry for 2-3 mins over medium flame, keep stirring in between, until it looks golden brown and crispy, then remove.

local_fire_departmentmedium flame, 2-3 mins

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Watch out

Do not overcrowd the pan, otherwise the oil temperature will drop and the chicken will stick together.

Ingredients:Cooking oilBoneless Chicken

Tools:slotted spoonkadai

Active Cooking

00:01:56

Heat 1 tbsp oil, add 1/2 tsp Cumin seeds to crackle. Add 1 tsp chopped Garlic and fry for a while. Add 2-3 slit Green Chillies, 2 dry Red Chillies, 8-10 Curry leaves, and 1 tbsp Red Chilly paste/sauce. Mix well.

local_fire_departmentmedium flame

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Watch out

Do not burn the garlic while frying, otherwise it will impart a bitter taste to the dish.

Ingredients:Cooking oil (1 tbsp)cumin seeds (0.5 tsp)Garlic (1 tsp)green chili (3 piece)Whole dry red chillies (2 piece)Curry Leaves (10 piece)Red Chilly paste/sauce (1 tbsp)

Tools:wooden spatulapan

Active Cooking

00:02:36

Sprinkle some water (approx 2 tbsp) and cook until the sauce thickens. Add fried chicken pieces, toss well, and coat completely. Do not overcook, mix well, and switch off the flame. Ready to serve hot.

local_fire_departmentmedium flame

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Watch out

Do not overcook after adding the chicken, otherwise the crispy coating will become soggy.

Ingredients:water (2 tbsp)Boneless Chicken

Tools:wooden spatulapan