Chicken 65


Boneles Chicken – 1/2 kg
Ginger and Garlic Paste – 1 tbsp
Pepper and Salt – to taste
Soya Sauce, Green Chilli Sauce and Vinegar – 1 tbsp each
Red Chilli Powder – 1tsp
Garam Masala – 1tsp
Cornflour – 4 tbsp
Maida – 3 tbsp
Egg – 2
Oil – For Frying

Tempering / Tadka

Curry Leaves – 1 Bunch
Green Chillies (slit) – 10
Curd – 1tbsp
Saffron Colour Dissolved in 1tsp water – 1 pinch
Oil – 2tbsp


1. Beat the eggs, mix all the ingredients and make a thick batter.
2. Add boneless chicken pieces-marinade for 3 hrs.
3. Fry chicken pieces – drop them into oil one by one and not together at once.
4. Fry all the pieces and keep them aside.
5. Prepare the tempering or tadka – heat oil add all ingredients for tadka and cook for 1 min add the deep fried chicken pieces cook for 3-4 mins.
6. Garnish with coriander leaves,onion rings and lime.



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