CHICKEN 65
INGREDIENTS FOR MARINATING CHICKEN
1 Kg CHICKEN SMALL PIECES
5-6 CURRY LEAVES (CHOPPED)
1 TBSP GINGER GARLIC PASTE
1 TSP BLACK PEPPER
1 TSP CUMIN SEEDS POWDER
1 TSP SALT (TO TASTE)
1 TSP RED CHILLI CRUSHED
1 TSP PAPRIKA POWDER
2-3 TBSP SOYA SAUCE
1/4TH TSP RED FOOD COLOUR (MIX WITH ,1 ½ TSP WATER)
1 EGG
1 TSP LEMON JUICE
2-3 TBSP CORNFLOUR
INGREDIENTS FOR TOSSING CHICKEN WITH
2-3 TBSP OIL
½ TSP GARLIC (FINELY CHOPPED)
5-6 CURRY LEAVES (CHOPPED)
1-2 GREEN CHILLIES (CUT IN JULIENNE)
1 TSP CORIANDER (CRUSHED)
Add oil in the wok to deep fry the chicken.
In HOT (360-degree F) oil, fry FEW pieces at one time for 3-4 MINS or until they are done. Don’t fry them for long or they will get dry.
Put them on the strainer to retain the crispness. Don’t stack them on one another or they will become soggy and oily.
Now add 2 tbsp oil in a pan.
Add finely chopped garlic and fry for a few mins.
Add curry leaves, julienne green chillies and chopped coriander, toss the chicken pieces in.
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