Name: Chicken 65 Restaurant Style recipe by Joyeeta Pal at BetterButter
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 5
Ingredients: Chicken breast cut into cubes 500 gm; Ginger paste 2tbsp; Garlic paste 1.5 tbsp; Black Pepper powder 1tbsp; Hung curd 3tbsp for marination + 2tbsp fir gravy (optional); Green chilli paste 2tbsp; Kashmiri red chilli powder 1tbsp; Curry leaves a handful; Chopped garlic cloves 5-6 no's; Red Food color (optional) a pinch; Salt 2tsp; Slitted green chilies 6-7; Lemon juice 1.5tbsp; Chopped coriander leaves a handful; For deep frying White oil (Canola/Vegetable oil) 2 cup; Corn flour 2tbsp; 2 Beaten eggs; For garnishing onion rings; For garnishing chopped green chilies; Chat Masala a pinch

Ingredients Serving: 5

Chicken breast cut into cubes 500 gm
Ginger paste 2tbsp
Garlic paste 1.5 tbsp
Black Pepper powder 1tbsp
Hung curd 3tbsp for marination + 2tbsp fir gravy (optional)
Green chilli paste 2tbsp
Kashmiri red chilli powder 1tbsp
Curry leaves a handful
Chopped garlic cloves 5-6 no's
Red Food color (optional) a pinch
Salt 2tsp
Slitted green chilies 6-7
Lemon juice 1.5tbsp
Chopped coriander leaves a handful
For deep frying White oil (Canola/Vegetable oil) 2 cup
Corn flour 2tbsp
2 Beaten eggs
For garnishing onion rings
For garnishing chopped green chilies
Chat Masala a pinch

Instructions

1.Cut chicken breast into bite Size pieces, wash thoroughly then drain the water, Pat dry and keep aside
2. In a separate bowl add Greek yogurt, ginger- garlic-green chilli paste, white oil (canola/vegetable), red food color, kashmiri red chilli powder, few chopped Curry leaves, chopped green chilies, chopped coriander leaves, salt, lemon juice.
3.Add chicken pieces in the marination and mix well
4.Refrigerate the marinated chicken for at least 3-4 hours, overnight marination would be the best
5. in a deep bottomed pan/ kadai heat oil for deep frying.
6.Now mix corn flour with the marination and coat well with chicken pieces. Add beaten egg and mix throughly.
7.In the hot oil, add few curry leaves, so that you can get the flavor. Take the curry leaves out of the oil imnediately and fry the chicken pieces till they turned crispy and red.
8.Take the chicken pieces out of the oil when fully done. In a plate add kitchen towel to absorb the excess oil.
9.Now make the gravy. You can skip this part if you want to serve as pakora. In the same frying oil, add cumin seeds, curry leaves, chopped garlic. Turned the flame low.
10.By the time make a paste with yogurt, salt, kashmiri red chilli powder, black pepper powder. Keep aside.
11. Mix this paste in kadai and stir, add fried chicken pieces and carefully stir otherwise the chicken pieces may break down.
12. Garnish with onion, lemon wedges, coriander leaves, chopped green chili, sprinkle with chat masala.

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