Chicken 65

Ingredients:

 

Chicken	300 gms
Turmeric	¼ tsp
Red chilli powder	¼ tsp
Red chilli-Coriander powder mix	1 tsp
(Red chilli and coriander powder mix :: 100 : 150 gms)
Pepper powder	1 tsp
Fennel powder	½ tsp
Garam masala (readymade)	¼ tsp
Salt	1 tsp or to taste
Lemon juice	½ tsp
Ginger-garlic paste	½ tsp
Curry leaves	5 – 6 leaves (finely chopped)
Orange red food colour	2 pinch
Corn flour	3 – 4 tsp
Rice flour	1 tbsp

Method:

1. Cut chicken into medium sized pieces. Wash and drain the water completely. Add all the ingredients mentioned above except rice flour (rice flour should be added before frying) in a wide bowl. Mix well and check the salt. If needed adjust with little more.
2. Now add the chicken pieces to the mixed ingredients. Coat all the pieces using little water. Pieces should be coated smooth and even. Use water according to that. Keep marinated for 1-2 hours.
3. After 2 hours, sprinkle rice flour over the marinated chicken pieces and mix again. If needed, sprinkle some more water to coat the pieces smooth and even.
4. Heat sufficient oil in a kadai for deep frying to medium hot. Lower the flame and drop 4-5 marinated chicken pieces into the oil. Do not use ladle immediately. Coated masala may get separated. Leave it without disturbing until sides turns into light brown. Now gently flip to other side. Again leave it undisturbed for few seconds. Then it will be easier to fry the pieces turning to all the sides. Once the pieces fried well to light brown and crisp, remove and place over a absorbent (tissue) paper. Repeat same procedure with remaining pieces.
5. If you wish the pieces should be more crispier, again fry the fried chicken pieces till done (double frying method). Mouth watering Chicken 65 is ready.

Serve hot with raw onion rings and lemon wedges.

Can be served as side dish for Biriyani along with kurma.