Saturday, May 12, 2007

chicken 65

1/2 kg Boneless Chicken
1 egg
3-4 drops Red-Orange Colour
1 tbsp Ginger-Garlic Paste
1 tsp Fresh Garam Masala
1 1/2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tbsp Corn Flour
Hand full of Curry leaves
5-6 Green Chillies
1/4 cup Coriander leaves
Salt to taste
Oil for frying

Cut chicken into small pieces and wash them.
To the chicken add ginger-garlic paste, garam-masala
powder, beaten egg,colour, corn flour, chillie powder,
salt, turmeric. Mix them well.Let it marinate for about
1/2 an hour. After that heat oil in a kadai and deep
fry the marinated chicken taking 8-9 pieces at a time.
After the chicken becomes crispy but not dark colour
take them off. Now in the same oil deep fry the curry
leaves, slited (length wise) green chillies till crispy.
At last decorate the fried chicken with fried curry
leaves, green chillies and coriander leaves.