Chicken 65

Ingredients:

• Boneless chicken – 1/2 kg
• Egg – 1 no
• Ginger-Garlic paste – 1 tbsp
• Red chilly powder  – 1 tsp
• Red food color – 2 pinch
• Corn flour – 2 tbsp
• Green chilly – 8 no (split)
• Curry leaves – 10 no
• Ginger finely chopped –1 tbsp
• Curd/Yogurt – 1 1/2 cup
• Ajinomoto – 1 pinch
• Black Pepper powder – 1/2 tsp
• Coriander leaves for garnish
• Oil for deep frying
• Salt to taste 

Method:

1. Take a bowl. Add ginger garlic paste, food color, salt, chilly powder, corn-flour, egg, chicken and mix well. Set aside this marinate for half an hour.
2. Take a heavy bottom deep frying pan with sufficient oil.
3. When oil is hot, fry the chicken pieces in batches and set aside.
4. Take another nonstick pan. Put 2 tbsp oil, add finely chopped ginger and fry for 2 min.
5. Put green chilies and sauté for another 2 minutes. Then put curry leaves and fry till curry leaves turn crispy.
6. Add yogurt and cook for a couple of more minutes. When the curd starts to bubble, add salt, ajinomoto , food color and then add the fried chicken. Now increase the heat and mix well.
7. Once you see that the chicken has absorbed 3/4th of the curd, add pepper and mix well.
8. Continue tossing the chicken slowly without breaking them into smaller pieces. I would recommend using a wooden spatula. Toss the chicken until all the curd is absorbed and you are left with almost dry chicken pieces.
9. Garnish with coriander leaves and serve hot.