Cooking with Kian

Chicken 65!

Chicken: 1.5 lb chicken thighs, cut into slightly smaller then bite sized 6 Tbsp plain yogurt 1 lemon juiced 2 inch nob grated ginger 8 cloves garlic, grated 1 Tbsp garam masala 2 tsp kashmiri chili powder 1 tsp turmeric 1 tsp ground coriander ½ tsp cumin 2 tsp kosher salt 2 Tbsp finely chopped fresh curry leaves 1 egg 6 tbsp rice flour 6 Tbsp corn starch To fry: 1.5 avocado oil Mint chutney 1 large bunch fresh mint leaves 1 large bunch cilantro leaves ½ inch nob ginger 2 ½ tsp tamarind paste 4 cloves garlic 1-2 green chiles 1 lemon juiced 3-4 Tbsp water 1-1 ¼ tsp kosher salt ¾ tsp cumin Rita 1 cup plain yogurt ½ an english cucumber 2 Tbsp mint, finely chopped ½ tsp cumin ½ tsp kosher salt Glaze (optional) i actually prefer this without the glaze 2 Tbsp avocado oil 20 whole fresh curry leaves 5 cloves garlic, very thinly sliced 6 green chiles, split in half 1 tsp kashmiri chili powder 1 lemon juiced 1 tbsp honey For the chicken, in a large bowl add all of your ingredients except for the corn starch, rice flour and egg. Mix well and marinate in the fridge for 1 hour-overnight or use it right away. For the mint chutney, grab a tall container just wide enough to fit an Immersion blender. To that add all of your ingredients. Fit your immersion blender to the bottom and blend until very smooth, using a small amount of water to thin if needed. Set aside in the fridge. For the rita, start by grating your cucumber, add that to a clean kitchen towel and squeeze out as much water as you can. Add that to a bowl along with all of the other ingredients. Mix well and set aside in the fridge. Add your avocado oil to a medium pot and heat to 350°F. To your Marinated chicken, add the rice flour and corn starch. Mix very until a sort of batter has formed. Working in batches, add your chicken to your preheated oil one piece at a time (don’t over crowd the pot) and fry for 3-4 minutes, stirring often, until cooked through and golden. Remove to a sheet tray with a wire rack and repeat with the rest of the chicken. You can enjoy as is or make the glaze In a large pan over medium heat add avocado oil, curry leaves, garlic, and green chiles. Cook for 2-3 minutes until softened and fragrant. Next remove the pan from the heat and add kashmiri chili powder, lemon juice and honey. Mix to combine, add your previously fried chicken and toss well to coat. Add your chicken to a plate and serve alongside your rita and mint chutney. Enjoy!