CHICKEN 65

✅ Ingredients:

For marination:

• 500g boneless chicken (cut into bite-sized pieces)

• 2 tbsp ginger-garlic paste

• 2 tbsp yogurt (curd)

• 1 tbsp red chili powder

• 1 tsp turmeric powder

• 1 tsp garam masala or curry powder

• 1 tbsp cornflour

• 2 tbsp all-purpose flour (maida)

• 1 egg (optional, for binding)

• Salt to taste

• A few curry leaves (optional)

• Oil for deep frying

For tempering (optional but authentic):

• 1 tbsp oil

• 2-3 dried red chilies

• A few curry leaves

• 1 tsp mustard seeds

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👨‍🍳 Instructions:

1. Marinate the chicken:

• In a bowl, combine chicken pieces with ginger-garlic paste, yogurt, red chili powder, turmeric, garam masala, salt, cornflour, all-purpose flour, and egg.

• Mix well, making sure the chicken is coated evenly.

• Let it marinate for at least 1 hour (or overnight for best flavor).

2. Deep fry the chicken:

• Heat oil in a deep frying pan.

• Fry the marinated chicken pieces in batches on medium-high heat until crispy and golden brown.

• Drain on paper towels.

3. Prepare tempering (optional):

• Heat 1 tbsp oil in a small pan.

• Add mustard seeds and let them splutter.

• Add dried red chilies and curry leaves; sauté for a few seconds until fragrant.

• Toss the fried chicken pieces in this tempering for extra flavor.

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🍽️ Serve:

• Serve hot with lemon wedges and onion rings.

• Garnish with fresh curry leaves or chopped coriander.

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💡 Tips:

• Adjust chili powder to your spice level.

• For extra crunch, double fry the chicken pieces.

• Some recipes add a little red food color for that signature vibrant look.