Ingredients for Chicken 65

250 Gms Boneless Chicken

Juice of ½ Lemon

1 Tsp Kashmiri Chilli Powder

½ Tsp Garam Masala Powder

½ Tsp Coriander Powder

½ Tsp Pepper Powder

Pinch of Turmeric Powder

1 Tsp Ginger Garlic Paste

2 Tbsp Curd

Salt to Taste

3 Dried Kashmiri Chillies

5 Cloves of Garlic

½ Tsp Sugar

1 Tsp White Vinegar

3 Tbsp Corn Flour

1 & ½ Tbsp Rice Flour

2 Tbsp Oil

½ Tsp Cumin

1 Tsp Chopped Garlic

1 Tsp Chopped Ginger

2 Red Chiliies

Some Curry Leaves

Spring Onion Leaves

Steps for Chicken 65

One cup = 250 ml

Wash the chicken cubes and drain completely. Marinate with lemon juice, chilli powder, garam masala powder, coriander powder, pepper powder, turmeric, garlic paste, curds and salt. Let it rest for 30 minutes to an hour. Note: Longer margination will result in soft chicken.

Deseed the Kashmiri Red Chillies and soak them in hot water for 30 minutes. Then grind them with 4-5 cloves of garlic into a fine paste.

In this chilli garlic paste add salt, sugar, white vinegar and keep this mixture aside.

Sprinkle corn flour and rice flour over the marinade. (You can even add eggs if you wish). If you add yogurt then there is no need to add eggs. Sprinkle water for a good binding.

Deep fry these chicken pieces in a deep Pan till golden. Keep stirring while frying and remove them on an absorbent paper.

Heat a pan with 2 tablespoons oil. Add Chopped ginger, chopped garlic, red or green chillies slits, curry leaves. When the curry leaves turn crisp add the Chili garlic mixture that we prepared. Bubble on medium heat till the raw smell of Garlic disappears.

Then add one fourth Cup water and let it boil well. Add chicken pieces along with spring onion leaves. Cook on high flame till everything is well incorporated and the mixture dries. Serve chicken 65 hot with onion rings.