Step-by-Step Instructions

1. 1.Prepare and Marinate Chicken

   Wash and drain 300 gm boneless chicken cubes thoroughly. In a bowl, combine the chicken with 1 tbsp ginger garlic paste, salt (as per taste), 1 tsp black pepper, 1 tbsp chili powder, 1 tbsp Kashmiri chili, 4 tbsp fresh curd, and 2 pinches of red food color. Mix everything very well until the chicken pieces are evenly coated. Cover and keep aside for 15-20 minutes to marinate.

2. 2.Add Flours and Mix

   After marination, add 3 tbsp rice flour and 3 tbsp cornflour to the chicken. Mix thoroughly with your hands until the chicken pieces are well coated with the flour mixture. Do not add any water; the moisture from the chicken and marinade should be sufficient.

3. 3.Deep Fry Chicken

   Heat sufficient oil for deep frying in a pan over medium flame. Once the oil is hot, carefully add the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Let the chicken fry undisturbed for 2-3 minutes on one side to allow the coating to set.

4. 4.Continue Frying

   After 2-3 minutes, gently turn the chicken pieces and continue frying until they are golden brown and crispy on all sides. Remove the fried chicken pieces from the oil and place them on a plate. Repeat with the remaining chicken.

5. 5.Prepare Tempering

   Reduce the oil in the pan to about 2 tablespoons. Add 2 tbsp of fresh chopped garlic and fry for about 1 minute until it turns lightly golden and fragrant.

6. 6.Add Chilies and Curry Leaves

   Add 6-7 slit green chilies and 12-15 curry leaves to the pan. Fry them well with the garlic for about 30 seconds to 1 minute until aromatic.

7. 7.Combine Chicken with Tempering

   Add the previously fried chicken pieces to the pan with the tempering. Mix everything thoroughly on medium flame for 2-3 minutes, ensuring the chicken is well coated with the garlic, chilies, and curry leaves.

8. 8.Serve

   Your delicious Chicken 65 is ready to be served hot as a starter.