Chicken 65

Chicken-Starter-Chicken 65

Chicken-Starter-Chicken 65
You will need:
for marinade:
· Cleaned Boneless Chicken – 1/2 kg (15-20 small bite-sized pieces)
· Ginger Garlic Paste – 1 tsp
· Coriander Powder – 2 tsp
· Red Chilli Powder – 3 tsp
· Pepper Powder – 1/4th tsp (optional)
· Cumin Powder – 1/4th tsp
· Turmeric powder- a generous pinch
· Corn Flour – 2 tsp
· Rice Flour – 3/4th tsp; Red Food Colour – 1/4 tsp; Lemon Juice – 1 tbsp
· Egg – 1; Salt – to taste

– Oil – for deep frying
· a few Curry Leaves
· Green Chillies – 2, halved
· Raw onion slices – few just to season
· Lemon – 1/2 wedge just to season

Method:
1.Mix all the ingredients listed under ‘For the marinade’ and mix well.
2.Allow it to rest for 2 hours at least – the more resting time the softer the chicken will be. Then heat oil in a kadhai deep fry curry leaves and green chillies till crisp and set aside. Then add the chicken pieces in batches and fry well.
3.Deep fry them until crispy and till it turns golden brown. Garnish with fried curry leaves and green chillies. Serve with raw onion slices and lemon wedges as a starter

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