Chicken 65

The following is a guide for using our rempah. However, preferences tend to differ for every household so feel free to make tweaks accordingly!

INGREDIENTS

• 500g Chicken (thigh is best, but breast is ok too if you prefer a leaner cut)
• 2-3 tbsp Jeya Spices Chicken 65 spice mix
• 1 tbsp Ginger Garlic Paste
• 2 tbsp Yoghurt
• 1 Egg
• 2 - 3 tbsp Corn Flour or Rice Flour
• Salt (to taste)
• Cooking oil
• Curry leaves (optional)
• Green chilli (optional)

INSTRUCTIONS

1. Cut chicken into bite-size pieces
2. Marinate chicken with Jeya Spices chicken 65 spice mix, ginger-garlic paste, yoghurt, egg, and salt (to taste).
3. Add cornflour or rice flour for a light, crispy coating.
4. Let it rest for 30 min.
5. Deep fry in hot oil with the curry leaves (optional) until crispy and cooked through.
6. Toss with curry leaves and green chillies (optional), then serve hot.

We’d love to see your outcome! Help us spread the word and tag us @jeyaspices!