Chicken 65

Difficulty Rating 3: Number o f steps required

1 -2 cup oil, for deep frying

8 boneless skinless chicken thighs cut into bite size pieces

Marinade for Chicken

1 tsp salt

1 tsp red chili powder

½ tsp turmeric

1 tsp ginger paste

1 tsp garlic paste

½ tsp ground black pepper

Batter for Chicken

1 eggs, beaten

3 TBsp corn flour

Yogurt Mix

1 ½ Cups yogurt, beaten

1 tsp salt

1 tsp red chili powder

½ tsp turmeric

1 tsp ginger paste

1 tsp garlic paste

For Seasoning

2 tsp oil

5 -6 green chilies (adjust as needed)

6-8 curry leaves (optional)

1.  Mix the chicken in the marinade and leave for 1 hour.  If you don’t have the time to wait for it to marinate, then go ahead to the next step.

2.  Coat the chicken well in the egg n corn flour n mix

3.  Heat a large amount of oil for frying.  Fry the chicken pieces till light golden brown.

4.  Mix the yogurt ingredients and place nearby

5.  As you take the chicken pieces out from frying, put them directly into the yogurt mix.

7.  Heat a small amount of oil.  Add the green chilies & curry leaves

8.  Heat the oil until the curry leaves splutter a lot

9.  Add the chicken n yogurt mix and lower the heat and cook till the liquid from the yogurt dries up, & a dry curry is left.

    10.    Serve. With Talimp Annum, Chapati and a veg curry.