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Ingredients for Chicken 65:

( Tsp-Teaspoon; Tbsp-Tablespoon).

– Boneless chicken – 300 gms (mix of breast & thigh boneless).

For Marination:.

– Turmeric powder – pinch.
– Red chilli powder – 1 tsp.
– Pepper Powder – 1/2 tsp.
– Ginger/Garlic Paste – 3/4 tsp.
– Salt – 1/2 tsp.
– Dark Soy Sauce – 1 tsp.
– Corn Flour – 2 tablespoon.
– All Function Flour/Maida – 1 tablespoon.
– Egg, whisked- 1 no.

For Tempering:.

– Cinnamon – 2 nos.
– Green Chillies-5-6 nos, sliced.
– Curry leaves-15 -20 nos.
– Buttermilk, thin – 150 ml.
– Red food colour – pinch.
– Salt for flavoring (pinch).
– Oil-1.5 tablespoon.

Preparation:.

– For marination, take 1" sized breast & boneless thigh chicken pieces in a bowl and include all the components for the marinade. Mix well to coat the chicken pieces. Set aside for 30 mins.
– For buttermilk either take readymade buttermilk or make buttermilk by whisking 2 tablespoon curd/plain yogurt with water to get 150 ml of buttermilk.
– Also slice green chillies and secure curry leaves for usage later on.

Process:.

– Heat oil in a kadhai or pan for frying.
– Drop the battered pieces side by side to not crowd the pan. Do not interrupt for a minute. Stir and fry on medium heat for an overall of 6-7 minutes till brown.
– Deep fry the marinated chicken pieces in batches till light golden in color. Eliminate to a plate.
– Now take a deep kadhai or Wok, and heat 1.5 tablespoon oil.
– Add cinnamon, green chillies and curry leaves, mix & fry on medium heat for 1-2 mins till the curry leaves are little fried.
– Now include the buttermilk and give a stir. Now include food color and a pinch of salt and stir well.
– Prepare on medium heat for around 2 mins till it comes to a boil.
– Now include the fried chicken and blend well. Continue cooking on high heat for around 3-4 mins till the chicken soaks up the buttermilk completely.
– Serve it as a starter.

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