Chicken 65

Cuisine: South Indian

Yield / Serves: 2

Ingredients (240 ml cup used)

• 250 grams or ¼ kg boneless chicken cubes
• 1 tsp ginger garlic paste
• ¼ tsp pepper powder
• ¾ tsp kashmiri or byadgi red chili powder
• 1 sprig curry leaves chopped finely
• salt as needed
• 1 tsp oil
• 1 tsp. vinegar
• ¼ tsp garam masala powder or biryani masala powder
• ¾ tbsp. corn flour or corn starch
• oil for deep frying
• 1 egg for half kg chicken(optional)

seasoning

• 2 generous pinches Kashmiri or byadgi red chili powder (optional)
• 2 sprigs curry leaves
• 1 to 2 green chilies (seeds removed)

Instructions

1. Mix red chili powder, vinegar and oil to a smooth paste.
2. Marinate with the paste made above along with pepper powder, ginger garlic paste and salt.
3. Sprinkle corn flour and mix once again. Sprinkle garam masala and mix again. Adding egg is optional. For ½ kg chicken , one egg can be used.
4. Set this aside to marinate for 30 minutes to 2 hours. If you intend to set aside for more than 30 minutes, then refrigerate for one hour and let it site out for 45 minutes or so.
5. Add oil to a pan and heat. Deep fry chickn till done. Over frying can make it hard. so fry just until cooked and tender.
6. Drain them on a paper tissue.

seasoning

1. Drain off the oil from the pan to a pot and retain few drops. or use a fresh pan and add a tsp oil.
2. When the pan is hot, add curry leaves and green chilies. fry until crisp. Switch off the stove.
3. Add the red chili powder, stir it well to blend in oil.
4. Add the fried chunks and toss. Serve hot or warm.