CHICKEN 65(INDIAN)(TRIED AND TESTED)

HI GUYS!!! I TRIED OUT A REALLY GOOD CHICKEN DISH TODAY .IM SURE YOU ALL MUST HAVE HEARD OF CHICKEN 65(ANDHRA PRADESH)..ITS A DELICIOUS CHICKEN WHICH IS USUALLY DEEP FRIED AND SERVED.I HOWEVER MADE IT A LITTLE LESS HEAVY FOR MYSELF.THE RESULT WAS AN AMAZING SUPER SUCCULENT CHICKEN DISH WHICH JUST MELTS IN YOUR MOUTH.I DID AVOID THE RICE FLOUR IN THE RECIPE BUT IM SURE IT WOULD TASTE BETTER IF YOU ADDED IT AS ACC TO THE ORIGINAL RECIPE..I ALSO TONED DOWN THE OIL TO HALF........THERE ARE MANY STORIES HOW THIS CHICKEN FROM ANDHRA PRADESH GOT ITS NAME.ONE IS THAT THE GUESTS WOULD IDENTIFY A DISH BY ITS NUMBER ON THE HOTEL MENU .MAYBE THIS POPULAR DISH WAS THE 65 THE ITEM........ HERE GOES THE RECIPE.STEP BY STEP LINK IS RIGHT AT THE BOTTOM CHICKEN 65 (HOT AND SPICY CHICKEN) INGREDIENTS .300 GRAMS BONELESS CHICKEN CUT INTO CHUNKS AND PIERCED . 3/4 CUP YOGURT .1.5 TABLESPOON LEMON JUICE . 2 TABLESPOON RICE FLOUR . SALT TO TASTE . 6 TABLESPOON OIL MASALA . 4 DRIED RED CHILLIES . 1 TABLESPOON CHOPPED GINGER . 1 TABLESPOON GARLIC . 2 TABLESPOON CORIANDER SEEDS . 8-10 BLACK PEPPERCORN METHOD 1)GRIND THE INGS FOR THE MASALA TO A FINE PASTE 2)MIX TOGETHER THE YOGURT,LEMON JUICE,SALT ,RICE FLOUR AND TWO TABLESPOONS OIL INTO THE GROUND MASALA PASTE. 3)COAT THE CHICKEN WITH THE PASTE AND MARINATE FOR ABOUT 2 HOURS IN THE REFRIGERATOR. 3)HEAT THE REMAINING OIL IN A THISK BOTTOMED KADAI;ADD THE CHICKEN PIECES IN SMALL BATCHES OF 8-10 AND STIR FRY OVER HIGH HEAT FOR 1.5 MINUTES TOSSING CONTINOUSLY.ADD ANOTHER BATCH AND REPEAT. 4)LOWER THE HEAT ONCE ALL THE CHICKEN HAS BEEN ADDED.TURN THE PIECES FREQUENTLY,BASTING WITH REMAINING MARINADE. 5)COOK TILL OIL SEPARATES AND THE CHIKEN IS SLIGHTLY CRISPY ON THE OUTSIDE AND SOFT AND MOIST ON THE INSIDE. 6)ADJUST SALT,TOSS WELL REMOVE.GARNISH WITH CORIANDER LEAVES AND SERVE STEP BY STEP LINK(WITH PICTURES) http://www.facebook.com/media/set/?set=a.10150797977980344.739291.631380343&saved