Chicken 65

Marinate 2 lbs of cleaned, boneless, skinless and diced Chicken for an hour with 1 tsp of Black Pepper Powder, 2 tsp of Salt, 1 Egg White, 2 tbsp of All Purpose Flour, 1 tbsp of Ginger Garlic Paste, 1 tbsp of Red Chilli Powder, 2½ tbsp of Corn Flour and Juice of ½ Lemon.

Deep fry the chicken pieces till they acquire a golden shade (don’t let them become crispy) in oil. Drain and keep aside.

In a bowl, beat 1 cup of Yogurt, Salt to taste, 1 tsp of Garam Masala and a pinch of Red Food Color till the mixture is runny adding ¼ cup of Water if needed. Set aside.

Heat 1 tbsp of Oil in a pan; saute 4 cloves of minced Garlic Cloves and fry till golden brown. Add 12 slit Green Chilies, few Curry Leaves and stir-fry for about 2 minutes. Add the yogurt mixture to the wok and wait for the first boil. Then add the chicken pieces to it and mix well till the chicken pieces are well coated with the yogurt mixture. Keep mixing till the chicken pieces absorb the yogurt mixture and are dry. Remove from heat, sprinkle Juice of ½ Lemon and garnish with chopped Coriander Leaves.