MKR Chicken 65 with Mint Yoghurt Sauce Recipe

This recipe is from Radha and Prabha, the talented twins taking the culinary world by storm on "My Kitchen Rules." With their rich heritage and incredible passion, they'll amaze you with their twist on Indian cuisine, especially their famous Chicken 65. Get ready to re-create a flavor-filled chicken recipe!

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MKR Chicken 65 with Mint Yoghurt Recipe

Yield: 4-6

Author: Traditional, but not

Prep time: 20 MinCook time: 20 MinInactive time: 3 HourTotal time: 3 H & 40 M

Ingredients

Chicken

• 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

Instructions

Chicken 65

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. 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.
3. 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.
4. Divide chicken mixture among serving plates. Garnish with sliced red onion. Serve with mint yoghurt.

Mint Yoghurt Sauce

1. 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.
2. Place yoghurt in a bowl and stir in remaining ingredients. Stir in herb mixture. Refrigerate until required.