Chicken 65

Ingredients

• 250 gms Chicken, boneless (Cut into cubed size pieces)
• 1.5 tsp Ginger garlic paste
• 2 tbsp Kashmiri chili powder
• 0.5 tsp Black crushed pepper
• 2 tbsp Curd (Plain yogurt can be used as a substitute)
• 1 pinch Red food color
• 2 tbsp Corn flour (Corn starch can be used as a substitute)
• 1 tbsp Rice flour
• 1.5 tsp Garlic cloves (Chopped)
• 3 unit/count Green chillies (Slit)
• 10 unit/count Curry leaves
• 0.25 tsp Additional black crushed pepper (For final seasoning)
• 2 tbsp Oil (Refined oil for frying)

Instructions

1. 1Wash and pat dry the boneless chicken fillets. Cut them into cubed pieces. Marinate the chicken with ginger garlic paste, Kashmiri chili powder, black crushed pepper, curd, a pinch of red food color, and salt as needed. Allow the chicken to marinate at room temperature for 1 hour.
2. 2After marinating, add the corn flour and rice flour to the chicken. Mix thoroughly to ensure the chicken pieces are evenly coated. Chop the garlic cloves and slit the green chillies.
3. 3Heat oil in a pan over medium flame. Carefully add the chicken pieces one at a time and fry in batches. Stir occasionally to ensure even cooking. Fry for 4 to 5 minutes until the chicken is golden brown and cooked through. Remove the chicken and place it on a plate lined with paper towels.
4. 4In a separate pan, heat 1 teaspoon of oil over medium heat. Add the chopped garlic, slit green chillies, and curry leaves. Sauté for about 30 seconds until fragrant.
5. 5Add the fried chicken pieces to the pan with the seasoning. Mix well and fry on medium heat for an additional minute. Sprinkle with 1/4 teaspoon of black crushed pepper and continue to fry for another minute. Serve hot as a starter.