Boneless chicken breast – 500 grams (20-25 small bite size pieces)
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Coriander powder – 2 tsp
Red chili powder – 3 tsp
Cumin powder – ¼ tsp
Turmeric powder – ¼ tsp
Corn flour – 2 tsp
Rice flour – ¾ tsp
Red food color – ¼ tsp
Lemon juice – 1 tbsp
Egg – 1
Salt to taste
Oil for deep frying
Curry Leaves – 8 to 10
Green chilies – 2, halved
Instructions
Mix all the ingredients listed under ‘Marinade’ and mix well to make a smooth paste. Make sure all the chicken pieces are coated thoroughly with the marinade.
Keep it to rest for 2 hours at least – the more the resting time, the softer the chicken 65 will be.
Then heat oil in a deep frying skillet and fry the curry leaves and halved green chilies till crisp. Set them aside.
Now add the chicken pieces in the same oil in batches and fry well till they turn golden brown and crisp.
Take them out and when all are done, sprinkle the fried curry leaves and green chilies over them.
Serve your chicken 65 warm with raw onion slices and lemon wedges as an appetizer. Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2013/11/chicken-65/