Step-by-Step Instructions

1. 1.Prepare the Base Ingredients

   Crack 5 eggs directly into a large mixing pot. Add 200g of Shakti Chicken 65 masala, followed by 100g of coriander powder. Next, add 4 teaspoons of turmeric powder and 4 teaspoons of garam masala.

2. 2.Add Flours and Color

   Add approximately 200g of rice flour (two handfuls) and 200g of gram flour (two handfuls) to the pot. Then, add about 300g of cornflour (three handfuls). Incorporate one packet of red food color and one packet of Kashmiri chili powder (or orange food color) for vibrant color.

3. 3.Incorporate Pastes and Liquids

   Add approximately 50g of fennel powder (two small cupfuls), 200g of ginger paste (two handfuls), and 200g of garlic paste (two handfuls). Squeeze the juice from 5 lemons into the mixture, ensuring no seeds fall in. Pour in 100ml of sunflower oil and add salt to taste.

4. 4.Mix the Marinade

   Thoroughly mix all the added ingredients by hand until a smooth, uniform paste is formed. Ensure there are no lumps and the color is evenly distributed.

5. 5.Marinate the Chicken

   Add 10 kg of cleaned and cut chicken pieces to the prepared marinade. Mix the chicken thoroughly with the marinade, ensuring every piece is well coated. Let the chicken marinate for at least 30 minutes to allow the flavors to penetrate.

6. 6.Deep Fry the Chicken

   Heat sufficient cooking oil in a large kadai or deep frying pan over medium-high heat. Once the oil is hot, carefully add marinated chicken pieces in batches. Fry until the chicken is golden brown and cooked through, approximately 5-7 minutes per batch, ensuring a crispy exterior.

7. 7.Serve

   Remove the fried chicken pieces from the oil using a slotted spoon and place them on a paper towel-lined basket to drain excess oil. Serve hot and enjoy your delicious homemade Chicken 65.