Chicken 65

The original cuisine is Chinese, but this is an Indian version of chicken 65. It is a popular starter items in restaurants. Usually egg will be used in this recipe, but I haven’t used. Also instead of food colour, I have used Kashmiri chili powder.

Ingredients

• Chicken- 500 gram, boneless
• Ginger paste & Garlic paste – 1/2 teaspoon each
• Red chili powder- 3 teaspoon
• Pepper powder-1/2 teaspoon
• Turmeric powder- a pinch
• Cumin powder- 1/4 teaspoon
• Corn flour- 3 teaspoon
• Rice flour- 1 teaspoon
• Garam masala powder- 1/2 teaspoon
• Lemon juice – 1.5 tablespoon
• Green chilies- 4, sliced
• Ginger- 1 teaspoon, chopped
• Garlic- 1 teaspoon, chopped
• Kashmiri chili powder- 1/2 teaspoon
• Red chili sauce- 1 teaspoon
• Yogurt – 1 tablespoon

Preparation

1. Wash chicken ans cut then into bite sized pieces and set aside.
2. Add red chili powder, pepper powder, salt, lemon juice, cumin powder, turmeric powder, ginger paste, garlic paste, yogurt and garam masala powder. Marinate it well and keep it rest for 1 hour.
3. Add rice flour,corn flour and combine well.
4. Heat oil in a frying pan. Add the chicken pieces and fry well. Deep fry them until crispy and it turns golden brown color.
5. Heat oil in another pan, add in chopped garlic and ginger, fry until the raw smell goes on.
6. Add in sliced, seed less green chilies and curry leaves, saute until curry leaves turn crisp.
7. Add kashmiri chili powder and mix well. Add red chilly paste, salt, few drops of water and mix it again.
8. Add fried chicken pieces and mix well. When it thickens switch off.