CHICKEN 65 (INDIAN)

CHICKEN 65


200 GMS. BONLELESS CHICKEN BREAST CUT INTO SMALL PCS.
MARINATE
THIS CHICKEN IN GINGER GARLIC PASTE, SALT, RED CHILLI POWDER AND BLACK
PEPPER. KEEP OVER NIGHT. NEXT DAY MAKE A BATTER OF WHITE FLOUR AND EGGS
AND MIX THE MARINATED CHICKEN PIECES IN IT. MIX WELL. HEAT OIL AND DEEP
FRY EACH PIECE TILL LIGHT BROWN, DO NOT OVER FRY.
MEANTIME BEAT ABT 2
CUPS OF WHITE PLAIN YOGHURT WITH SALT AND RED CHILLI POWDER AND RED
FOOD COLOURING. PUT THESE CHICKEN PAKORIS IN IT AND MIX WELL. EACH
PAKORI SHD BE COATED WITH THIS CURD MIXTURE. I ALSO ADD JUICE OF QUARTER
LIME TO THIS. LEAVE THIS CHICKEN YOGHURT MIXTURE TO SIT FOR ABT 2-3
HOURS
NOW TO FINISH THE DISH
TAKE A FRYING PAN AND ADD ENOUGH OIL (
MAYBE 4 TABLESPOONS) HEAT. ADD A SPRIG OF CURRY LEAVES AND LET IT
SPLUTTER, THEN ADD SOME CAPSICUM CUBES AND THE WHOLE CHICKEN AND YOGHURT
MIXTURE. COOK AND YOU WILL SEE A BIT OF GRAVY BEING FORMED ( REFER TO
PIC) THIS IS THE STAGE I LIKE TO REMOVE IT. I GARNISH WITH GREEN
CHILLIES AND CORIANDER LEAVES. IF DESIRED YOU CAN DRY IT A BIT MORE AND
SERVE IT AS A SNACK WITH TOOTHPICKS....
ITS ABSOLUTELY DELICIOUS!!!!!