Chicken 65

indianhealthyrecipes.com

Ben the chef 777

subheading: Marination:

600 grams (1.3 lbs) chicken (or 1 kg (2 lbs) bone-in chicken)

1 tablespoon ginger garlic paste

⅓ teaspoon salt

1½ teaspoon Kashmiri red chili powder (reduce for low heat)

¼ teaspoon turmeric

1 teaspoon garam masala (or ½ tsp garam masala, ¾ tsp coriander powder, ¼ tsp cumin powder)

2 sprigs curry leaves (finely chopped)

4 tablespoons curd (plain yogurt, refer notes)

1 teaspoon lemon juice

subheading: To coat:

4 tablespoons cornstarch (white corn flour)

2 tablespoons rice flour (or all-purpose flour)

1 egg white (or 2 ½ tablespoons curd, refer notes)

subheading: Other ingredients:

1½ cups Oil (for deep frying)

2 sprigs Curry leaves (rinse & pat dry completely)

4 to 6 green chilies (slit, seeded & pat dry)

1 tablespoon chopped garlic (2 large cloves)

½ to 1 tablespoon garlic paste (or crushed, read my notes)

2 teaspoons Kashmiri red chili powder

½ teaspoon sugar

1 teaspoon lemon juice or vinegar (optional, or 4 tablespoons thick yogurt) (avoid sour curd)

2 tablespoons water (leave out if using yogurt to temper)

¼ teaspoon salt (adjust to taste)

½ teaspoons ground black pepper (optional, for extra heat)

Note: Ingredients may have been altered from the original.

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