Restaurant Style Chicken 65

Restaurant Style Chicken 65

To Marinade

Boneless Chicken Thighs or Breast 1/2 kg (Cut into small bite size pieces)
Ginger 1 tsp (minced)
Garlic  1 tsp (minced)
Freshly Grounded Black Powder 1 tsp
Turmeric Powder  1/4 tsp
Coriander Powder  3 tsp
Red Chilli Powder  11/2tsp
Kashmiri Chilli Powder/Sweet Paprika  1/2 tsp
Garam Masala  a pinch
Cumin Powder 1/4 tsp
Corn Flour 2 tbsp
Egg 1(beaten)
Lemon Juice  3 Tbsp
Red color few drops (optional)
Salt to taste
Oil  2-3 cups for deep frying

To Tempering

Cumin Seeds  1/4 tsp
Ginger  1/2 inch (finely, chopped)
Garlic  3 nos (finely, chopped)
Curry Leaves  10-12 leaves
Green chilli 2-3 slit.

Method

1. Cut the chicken into small one inch bite size pieces.
2. Marinate chicken with all ingredients listed above 'To Marinate' except the oil and leave it in the fridge for 2 hrs or overnight in the refrigerator.
(Note : More marinating time the softer the chicken 65 will be.)
3. In a non stick pan, heat the oil, add marinated chicken pieces in batches and deep fry it .At a medium heat it just takes about 5-8 minutes to cook each batch.
(Note : Take out one piece and check to see if the meat is cooked inside.
Over cooking them can make it hard and chewy, so make sure you cook it for sufficient time to keep it juicy and moist.
Once done, drain them in a kitchen towel to remove excess oil.
4. In an another non stick pan, add cumin seeds, fry them for a while to release aroma, add chopped garlic,and ginger, chopped chillies and curry leaves, fry everything stirring for about 2 minutes.
Add the fried chicken to it. Toss them well.
5. Serve with raw onion slices or rings and lemon wedges as garnish.
6. Serve with mint chutney.