Chicken 65 (Indian Style

• Meat

  • 1/2 kg Chicken, boneless

• Produce

  • 2 1/2 powder tsp Chilli
  • 6 Chilly, green
  • 3 powder tsp Coriander

• Refrigerated

  • 1 Egg 1 number

• Condiments

  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 2 tbsp Lemon juice

• Baking & Spices

  • 2 tbsp Corn flour
  • 1/2 tsp Garam masala
  • 1 Salt
  • 1/4 powder tsp Turmeric

• Frozen

  • 3 leaves sprig Curry

• Other

  • Red color( optional 2 drops

Found on alittlebitofspice.com

Description

Ingredients

• Boneless chicken1/2 kg
• Curry leaves3 sprig
• Ginger paste1 tsp
• Garlic paste1 tsp
• Turmeric powder1/4 tsp
• Coriander powder3 tsps
• Chilli powder2 1/2 tsps
• Garam masala1/2 tsp
• Corn flour2 tbsps
• Egg1 number
• Lemon juice2 tbsps
• Red color( optional) 2 drops
• Green chilly6
• Salt

Directions

• Clean and dice the chicken into small 1 inch bite-size pieces.
• Slit the green chilly length wise. Beat the egg well. Marinate chicken with the ingredients listed under marination and leave it aside for minimum 1 - 2 hours. Maximum results if it is left overnight in refrigerator.
• Heat oil in a pan and add chicken pieces in batches. In every batch add curry leaves along with chicken pieces. Deep fry the chicken until it's done. It should take around 8 minutes per batch.
• Drain them in a kitchen towel.
• Serve it with freshly sliced onions and lemon wedges.