Chicken 65

*Feeds 3-4 people

1 Pound Boneless Chicken Breast Pieces Cut in Cubes

1 ½ tsp of Red Chili Powder

¾ tsp of Tumeric

1 ½ tsp of Salt

1- 1 ½ tsp of Black Pepper Powder

5 Cloves Garlic/ 1 inch Piece Ginger OR 1 ½ TBS of Garlic/Ginger Paste (I prefer Fresh Made Paste)

¾ tbs of Soya Sauce

1 Tsp of Vinegar

1 tbsp of Lemon Juice

1 Egg

3 tbsp of Flour or you can use 4-5 tbsp of Cornstarch (I usually use Flour)

Ingredients for Gravy

1 tsp of Cumin Seeds

6 Cloves Garlic

1 Green Chilli Pepper (Seedless)

8 Curry Leaves

In an empty bowl, add 1 pound Boneless Chicken Breast pieces cut in Medium Sized Cubes. Add 1 ½ tsp of Red Chilli Powder, ¾ tsp of Turmeric, 1 ½ tsp of Salt, 1-1 ½ tsp of Black Pepper Powder, 5 Cloves Ginger and 1 Inch Piece of Ginger OR 1 ½ tbsp of Garlic/Ginger Paste, ¾ tbs of Soya Sauce, 1 tsp of Vinegar, 1 tbsp of lemon juice, 1 Egg, 3 tbsp of Flour, Pinch of Red Food Color
Mix Together. If you still find the chicken a little runny - Add a bit more flour. Set Aside for 30-60 min. The longer you marinate, the better it tastes.

After 30-60 min add ½ cup of Oil in a frying pan. When the oil is hot, add marinated chicken pieces into the frying pan. Fry on both sides until Golden Red Color on medium flame. This process usually takes about 10-15 min.
Remove cooked chicken pieces from frying pan and put into a bowl. Remove some of the oil and leave about 3 tbsp of oil on low flame.
Add 1 tsp of Cumin Seeds, 6 Cloves of Garlic, 1 Green Chilli Pepper (Seedless) cut into small pieces, and 8 Curry Leaves.
Add Cooked chicken pieces into the frying pan and mix it all together on Low-Medium Heat. Do this for about 7-10 min.
After 10 min cover the frying pan and leave on Low Heat so the chicken pieces are soft from the inside.

Note * Everyone’s stove is different so adjust the heat accordingly to prevent the chicken from burning or being undercooked.

Enjoy!!

*This Dish is best served with Pulao, Lamb Tahari, or Biryani