chicken 65 , how to make chicken 65

Name: chicken 65 , how to make chicken 65
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 250 to 300 grams of boneless tender chicken; 3 to 5 red chilies (remove the seeds); 2 to 3 tbsp. Corn flour; ½ tsp cumin / jeera; Few sprigs Curry leaves; 1 egg or egg white (optional, refer notes); 5 garlic cloves; ½ tbsp. ginger garlic paste; 2 green chilies; 1 tsp. lemon juice or 1½ tbsp. yogurt (don't use sour curd); oil for deep frying; ½ tsp red chili powder; ½ tsp pepper powder; Salt to taste; ½ tsp sugar; 1 tsp vinegar (optional, but recommended); 1½ to 2 tbsp yogurt (optional, do not use sour)

Ready in 30m
Serves 2
260 calories
19.89g carbs

Chicken 65 , how to make chicken 65 takes approximately 30 minutes from beginning to end. Watching your figure? This gluten free recipe has 261 calories, 16g of protein, and 13g of fat per serving. This recipe serves 2. For $1.94 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 59 people were glad they tried this recipe. If you have curry leaves, to 5 chilies, yogurt, and a few other ingredients on hand, you can make it. It is brought to you by Swasthi's Recipes. It works well as a rather inexpensive hor d'oeuvre.

17 ingredients

9 oz tender chicken
3 to 5 chilies
2 tbsps corn flour
1/2 tsps cumin / jeera
3 sprigs curry leaves
1 egg white
5 garlic cloves
1/2 tbsps ginger garlic paste
2 chilies
1 tsp lemon juice or)
2 servings oil
1/2 tsps chili powder
1/2 tsps pepper powder
2 servings salt
1/2 tsps sugar
1 tsp vinegar
2 tbsps yogurt

Instructions

Wash chicken under running water and drain off completely. Marinate it with marination ingredients and set aside for at least 15 mins. If you have the time refrigerate for 2 hours.Blend all the ingredients under chili garlic paste with 15 ml water to a smooth paste.
Sprinkle the dry corn flour over the marinated chicken. If you chose to use egg, you can use. mix well.If needed sprinkle little water for a good binding.
Heat oil in a deep pan until hot enough to fry the chicken, fry chicken till they are cooked fully. Stir while frying for even frying.
Drain them on a kitchen tissue.
Heat a pan with 1 tbsp. oil, add curry leaves, green chilies and cumin, fry till the leaves turn crisp and set aside for garnish.
Add the chilli garlic paste and let it begin to bubble. If using yogurt add it now and allow to thicken a bit.When the sauces begin to bubble, add the fried chicken and toss and fry on medium heat till the chicken absorbs all the sauce and the raw smell of garlic disappears. Over frying can make the chicken hard, so switch off in time.serve with onion wedges