Chicken 65

got this recipe from a hyderabadi neighbor, who would always have this on her party menu, n frankly i dont blame her bcoz i can never have too much of this dish, n any one who has tasted this dish loved it, even my hard to please friend.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1 -2  cup  oil, for deep frying
• 4  chicken breasts, cut into strips

• MARINADE FOR CHICKEN

• 1  teaspoon salt
• 1  teaspoon red chili powder
• 1⁄2 teaspoon turmeric
• 1  teaspoon ginger paste
• 1  teaspoon garlic paste
• 1  teaspoon msg
• 1⁄2 teaspoon ground black pepper

• BATTER FOR CHICKEN

• 1  egg, beaten
• 3  tablespoons cornflour

• YOUGURT MIX

• 500  g yogurt, beaten
• 1  teaspoon salt
• 1  teaspoon red chili powder
• 1⁄2 teaspoon turmeric
• 1  teaspoon ginger paste
• 1  teaspoon garlic paste

• FOR TEMPERING

• 3  ounces  oil
• 5 -6  green chilies
• 3  tablespoons curry leaves

Directions

1. mix the chicken in the marinade n leave for 1 hr, if you dont have the time then go ahead to the next step.
2. put in the egg n corn flour n mix to coat well n make the marinade to stick to the chicken pieces.
3. heat oil for frying, n fry the chicken pieces till light golden brown.
4. make the yougurt mix n put in a bowl nearby while frying.
5. as you take out the chicken pieces just dip them directly into the yougurt mix.
6. when done with the chicken, take another pan & heat the oil for tempering.
7. add the green chillies (you can slit them in the middle if you want an even spicier curry) & curry leaves, cover immidiately with a lid because the oil will splutter alot.
8. fry till charred,or blackened, be careful at this stage n lower the heat before opening the lid.
9. take this pan away from the heat and add the chicken n yougurt mix.
10. put it back on the heat, lower the heat n cook till the liquid from the yougurt dries up, & a dry curry is left.
11. serve.