Chicken 65

INGREDIENTS:

2 lbs. Chicken(boneless, skinless thighs)
2 tsps. All Purpose Flour
2 tsps. Corn Flour
1 no. Egg
1½ tsps. Garlic(paste)
12 nos. Green Chilies
2 cups Dahi is also used to flavor some curry recipes.">Yoghurt
1 tsp. All spice powder
4 drops Food Color(red)
Kanda in western India, this vegetable is heart and soul of most Indian curries. Onions give that thicker consistency to curries and a characteristic taste.">Onion for garnishing
3 tsps. Lime juice
Salt to taste
Vegetable Oil for frying

DIRECTIONS:

1. Mix corn flour, all purpose flour, egg, ginger garlic paste, chilli powder and salt to thick batter.Add water if required.
2. Add chicken pieces to the batter and marinate for an hour.
3. Deep fry the marinated chicken pieces till they turn golden.
4. Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt, garam masala (curry powder), red color, little salt and fried chicken pieces.
5. Fry for 4-5 minutes and remove from heat.
6. Add lime juice, mix well and garnish with onions.