Ingredients:

• 500 g – Chicken
• 250 g – yogurt
• 1 tsp – Ginger paste,heaped
• 1 tsp – Garlic paste,heaped
• 1 tsp – Sugar
• 3 tbsp – Lime juice
• Oil for deep frying
• Seasoning: Salt, according to taste, sea salt
• 1 tsp – pepper powder
• 2 tbsp – cayenne pepper
• 2 tbsp – Red Chilli powder
• 2 tbsp – coriander powder
• 1 tsp – Garam Masala
• Red food colour, optional
• 2 tsp – chat masala
• 1 tsp – Turmeric powder
• For coating: 1 egg, beaten
• 3 tbsp – Corn flour
• 1 tbsp – Rice flour
• Garnish: Fried onion, garlic, Capsicum
• Spring onion, chopped
• Coriander, finely chopped
• Accompaniments: Mint chutney

Method:

1. Pre-preparation:
2. In a small deep bowl add all the ingredients and seasoning except chicken.
3. Mix the ingredients and seasoning well till you get a reddish paste.
4. Apply the paste all over the chicken.
5. You could cut down the chicken to small bite sizes.
6. Coat the chicken well with the marinade and let it sit in the fridge wrapped in a cling film for 1-2 hours.
7. Pierce the chicken with a fork so that the marinade seeps in well.
8. For chicken 65:
9. Remove the meat from fridge after two hours
10. In a heavy bottom wok or kadhai heat oil for deep frying.
11. Take a few pieces of marinated chicken and rub it in the flour.
12. Dust away excess flour.
13. Dip it in the egg and fry it in the oil.
14. Fry the pieces in medium flame until crisp
15. Transfer on kitchen towel
16. Once done in the same oil golden brown some garlic and sliced onions
17. Serve it as garnish on chicken- 65.

Recipe courtesy of Sify Bawarchi