Join with us in the EFM - Parathas and Gravies/ Curries Series and for further details, click HERE!
Chicken - 1/2 kg (clean and cut into cubes)
Ginger Garlic Paste - 1 tsp
Coriander Powder - 2 tsp
Chilly Powder - 4 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Lemon Juice - 5 tsp
Curd - 2 tsp
Red Food Color - a pinch
Salt - 1 tsp
Mix Ginger Garlic Paste, Coriander Powder, Chilly Powder, Turmeric Powder, Garam Masala, Lemon Juice, Curd, Red Food Color and salt in a bowl and make a thick paste. Add chicken pieces to it and mix well and let it marinate in the refrigerator for an hour. After an hour, heat oil in a pan and deep fry the chicken in batches until it turns golden brown in color. Chicken 65 is ready to serve!
Side Dish: Goes well with Lemon Rice, Tomato Rice, Biryani, White Rice
Recipe adopted from here! Thanks Mullai!