In 2016, we wooed, persuaded, and stalked the Bay Area's most talented chefs to convince them to share the recipes for their restaurants' signature dishes. Here are the 20 recipes our readers dug the most, compiled into an ultimate cookbook for your at-home culinary pleasure.
Make Dosa's Chennai Chicken for Dinner Tonight
Ready to kick up the spice factor on your weekday dinner?
Chennai chicken is Dosa's take on the popular Chicken 65, a spicy deep-fried appetizer that originated in Chennai, India. According to local legend, the dish was first introduced in 1965 at the Buhari hotel in Chennai by its founder A.M.Buhari (they also offer Chicken 78, Chicken 82 and Chicken 90 introduced in their corresponding years) and Dosa's version has been on its menu since the restaurant opened eleven years ago. Make it for yourself at home—Indian fried chicken is oficially your new go-to.
Dosa's Chennai Chicken
(Serves 6 as an appetizer)
Ingredients
(Note: All spice measurements can be increased or decreased according to taste)
8 pieces boneless chicken breast or thigh (~4 lbs)
4 cups plain yogurt
3 inches ginger, chopped
6 cloves garlic, chopped
1 cup red onions, chopped
½ cup green onions, chopped for garnish
¼ cup mint leaves, chopped
¾ cup cilantro, chopped (½ cup for marinade + ¼ cup for garnish)
2 teaspoons chili powder (or spice to taste)
1 each dried red chile (optional)
2 teaspoon cumin, ground
2 teaspoons coriander, ground
1 teaspoon black pepper, ground
1 teaspoon turmeric
2 tablespoon lemon juice
½ each lime wedge
1 wt. oz cornstarch (~3 tablespoons)
2 each eggs (for binding)
Salt to taste
Oil for frying
Preparation & Cooking
- Cut the chicken into bite-sized strips.
- Blend the yogurt, ginger, garlic, chopped onions, cilantro, mint leaves, curry leaves, and the spices (chili, cumin, pepper, dried red chiles, coriander, turmeric). Add salt to taste.
- Marinate the chicken strips in the marinade in the fridge overnight (or at least 2 to 4 hours).
- Before frying, add the cornstarch and eggs and mix well.
- Add the lemon juice and mix.
- Heat oil on high flame till hot.
- Fry the chicken until it's slightly golden brown.
- Drain the oil with a straining utensil and let it rest on a paper towel to absorb excess oil.
Serving Suggestions
1. Garnish with cilantro and green onions.
2. Serve the chicken with a wedge of lime. You can also serve it with yogurt (or raita) as an accompanying sauce.
