Chicken 65

Ingredients (22)

• ·g chicken (boneless)
• ·salt
• ·tsp ginger garlic paste
• ·tsp red chili powder
• ·tsp black pepper powder
• ·tsp turmeric (haldi)
• ·tsp coriander powder
• ·tsp Everest Chicken 65 masala
• ·tbsp maida
• ·tbsp corn flour
• ·tbsp thick curd
• ·tsp lemon juice
• ·tsp chaat masala
• ·red food color
• ·egg egg white
• ·tbsp oil
• ·tbsp garlic (finely chopped)
• ·green chilies (slit or chopped)
• ·tbsp red chili sauce
• ·tbsp green chili sauce
• ·tsp soy sauce
• ·tsp vinegar

1. 1

   Mix all marination ingredients well, ensuring the coating is thick and sticky.

2. 2

   Marinate chicken for 30-45 minutes (1 hour is ideal).

3. 3

   Heat oil on medium-high heat.

4. 4

   Fry chicken in batches until crispy on the outside and juicy on the inside, being careful not to overcook.

5. 5

   For the sauce, heat oil in a wide saucepan or kadai.

6. 6

   Add garlic and green chilies, sauté until fragrant.

7. 7

   Lower the flame and add thick curd, stirring quickly to avoid splitting.

8. 8

   Add red chili sauce, green chili sauce, soy sauce, and vinegar.

9. 9

   Cook until the sauce thickens and coats the pan.

10. 10

    Add the fried chicken and toss on high flame for 1-2 minutes.