Chicken 65

Chicken 65

Ingredients 

For Marination

1. Chicken - 3/4 kg

2. Cornflour - 4tsp

3. Maida - 3 tsp

4. Rice flour - 1 tsp

5. Chilli powder - 1 tsp

6. Ginger garlic paste - 1 tsp

7. Egg - 1

8. Salt - to taste

9. Water

For Sauce/Gravy

1. Oil 

2. Garlic -12

3. Kashmiri chilli - 6

4. Curry leaves 

5. Ginger garlic paste - 2 1/2 tsp

6. Kashmiri chilli powder - 1 tsp

7. Garam masala -1/2 tsp

8. Lemon - 1/2

9. Salt - to taste

10. Green chilli - 3

11. Water

Method 

1. Wash the chicken thoroughly, cut them into small pieces.

2. Take a bowl, add 2 - 8 ingredients (For Marination) and mix it well.

3. Add very little amount of water, make smooth batter (consistency of the batter is important).

3. Then add chicken and mix them well and cover it. Keep it in the fridge for atleast 30 minutes.

4. Heat oil in a kadai, add a full garlic. When the garlic turns light brown, then take 

from the oil. Keep it aside.

5. Add whole kashmiri chilli in the oil. When the chillies are fried, then remove it and keep it aside.

6. Pour some more oil. when the oil is heated, add curry leaves.

7. When the curry is leaves are fried, transfer to a strainer. 

8. After that carefully put the marinated chicken pieces in the oil and deep fry them until golden from both the side.

9. When the chicken is cooked, then take the chicken pieces out and transfer  to strainer.

10. When the garlic and kashmiri chilli is cooled, then take a small mixer jar, add fried garlic, Kashmir chillies and little water. Remove stems from the Kashmiri chillies and grind it well. Chilli garlic paste is ready and keep it aside.

11. Heat a kadai, add 2 tbs oil. When the oil is heated, then add curry leaves, ginger garlic paste.

12. When the ginger garlic paste turn light brown, add chilli garlic paste and some water. Mix it well.

13. Add 6 - 9 ingredients (for sauce). Saute them till the raw smell goes.

14. Then add fried chicken pieces and mix well till all the pieces are well coated with the sauce.

15. Finally add green chillies and stir continuously till the sauce dried up, then Switch off the flame.

16. Serve the plate and garnish with fried curry leaves, onion rings, green chillies and lemon.

Enjoy your chicken 65. Serve with fried rice, porata etc..