Chicken 65

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Marinate chicken with 1 tbsp ginger garlic, 1.5 tsps chili powder, 1 tsp lemon juice, 4 tbsps yogurt , 1 tsp garam masala, turmeric and salt to taste

For a restaurant flavor, you can also add very finely chopped curry leaves. Keep it aside for 45 minutes to 1 hour. Overnight makes the chicken chunks super soft.

Add 4 tbsps corn flour and 2 tbsps rice flour.

Mix well 1 egg white or 2 tbsps yogurt

Heat oil in a pan. Then slide the chicken pieces to hot oil and deep fry until golden.

Drain them on a kitchen tissue. You can also fry 1 sprig curry leaves & deseeded green chilies for garnish.

Add half tbsp garlic paste, 2 tsps chili powder, ¼ tsp salt, ½ tsp sugar and 1 tsp lemon juice with 2 tbsp. water to a bowl. Mix well.

Heat 1 tbsp. oil in a wok. Add 1 tbsp garlic, when it is lightly fried 2 slit green chilies and 1 sprig curry leaves.

When the curry leaves turn crisp, add the chilli garlic mixture we just made. Pour 2 tbsps more water.

Cook until thick and fragrant.

Add the fried chicken and toss well to coat the spices.

Delicious, juicy chicken 65 is ready, serve with onion wedges & some lemon juice.

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