Chicken 65

 RECIPE:

Ingredients 1
half kg boneless chicken breast (cut into small cubes)
1 tsp salt
2 tsps corn flour
½ tsp black pepper powder
1 tbsp ginger & garlic paste
1 whole egg
cooking oil for deep frying

Ingredients 2:
3-4 tbsps cooking oil
½ tsp cumin seeds
1 tsp finely grated fresh ginger
2 garlic cloves finely chopped
8 - 10 Green chillies slit into halves lengthwise (adjust)
10 - 12 curry leaves
½ tsp black pepper powder (adjust)
½ tsp cumin powder
2 tsps chilli powder (adjust)
3 tbsps chilli garlic sauce (I used the store brought one)
2 tbsps freshly chopped mint
3 - 4 tbsps freshly chopped coriander leaves
1 tsp garam masala
few tbsps of water (about 3-4 tbsps)
few drops of red food color (optional, but if you want that restaurant style look use it. I used the  foster clarks liquid red food color. You can also use the powdered form available in indian grocery stores but mix a pinch in little water and add it to the dish)
¼ cup of thick yoghurt (whip it and set aside)
Salt to taste
Sliced onions for garnish (optional)

Method:

In a bowl mix together chicken, salt, ginger - garlic paste, black pepper powder, corn flour, and egg. Set aside

Heat oil for deep frying in a wide and deep bottomed vessel. Lower the flame, and drop in the chicken pieces slowly into oil. (Do not over crowd the pan. If the vessel is small, fry them in batches). Increase the flame to high and fry for not more than 4-5 minutes. Do not fry more than that because it turns the chicken hard. Remove the fried chicken and set aside.

Take another wide vessel or a wok, add oil. When hot, on medium flame add cumin seeds and let them splutter. Throw in chopped ginger, garlic, green chillies, curry leaves and fry for 1 minute. By this time you will start feeling the flavours that come out from garlic and ginger. Add black pepper powder, cumin powder, chilli powder, and salt to taste. Then add chilli garlic paste, chopped mint, chopped coriander leaves, garam masala and fry for about 1-2 minutes on medium flame.

Add little water (a few tbsps) and cook for a minute on medium flame. Add red food color, mix well and throw in the fried chicken pieces. Toss them well so that spices coat nicely. Add yoghurt and mix well to coat the chicken. Increase the flame to high and cook till the yoghurt is absorbed fully and the chicken starts looking shiny. Adjust salt and chilli powder. Turn off the flame

Garnish with sliced onions and serve hot.