Chicken 65




• 500 grams thigh fillets (cut into bite size)

• 1 tablespoon cornflour

• 1 egg

• 2 tablespoon hot chilli sauce

• ½ teaspoon chilli powder

• ½ teaspoon cumin seeds

• ½ teaspoon black pepper powder

• 2 teaspoon ginger paste

• 2 teaspoon garlic paste

• 4-5 green chillies(sliced and chopped)

• 3 curry leaves

• 1 tablespoon chopped coriander leaves

• 1 tablespoon chopped onion

• ½ teaspoon ajinomoto

• Salt to taste

• 2 tablespoon oil

• Oil for deep fry

• Red food colour




How to make:

1. Take chicken pieces and pat dry it. Add salt, Aji-no-moto,1 tsp ginger paste, 1 tsp garlic paste, pepper powder-pinch, cornflour and 1 egg and mix well.

2. Heat oil in a frying wok and add chicken pieces few at a time (Do not crowd the pan) and fry until lightly golden brown.

3. Remove chicken pieces on a paper towel and repeat the process with rest of chicken pieces.

4. Heat 2-3 tsp oil in a pan and add cumin and chopped onion, ginger and garlic. Suate till oil is separated.

5. Add chopped chillies, curry leaves, ginger paste, garlic paste, remaining pepper powder, chilli powder, salt, aji-no-moto, red colour and salt. Mix well.

6. Cook for a few minutes add chilli sauce and 1 tablespoon water. Then add chicken to this paste and toss lightly and stir in coriander leaves.

7. Serve chicken 65 hot with roti, naan or plain rice and enjoy the heat.