Chicken 65 (Hyderabadi Style)

Ingredients (31)

• ·g Chicken
• ·tsp GG paste
• ·Salt
• ·tsp Turmeric
• ·tbsp Red chili powder
• ·tsp Kashmiri red chili powder
• ·tsp Garlic powder
• ·tsp Garam masala
• ·tsp Coriander powder
• ·tsp Black pepper
• ·optional Red food color
• ·Lemon juice
• ·tbsp Cornflour
• ·tbsp All-purpose flour
• ·tsp Baking soda
• ·Egg
• ·tbsp Yogurt
• ·tbsp Ketchup
• ·tbsp Soy sauce
• ·tbsp Green chili sauce
• ·tsp Red chili powder
• ·tsp Black pepper
• ·tsp Turmeric
• ·tsp Garam masala
• ·Salt
• ·Oil
• ·Garlic minced
• ·slit Green chilies
• ·Curry leaves
• ·Cornflour slurry
• ·Prepared sauce

1. 1

   Marinate chicken with spices + lemon for 1 hour.

2. 2

   Add flours, egg, and baking soda, then coat well.

3. 3

   Deep fry until golden and crispy.

4. 4

   Mix yogurt, sauces, and spices to prepare the sauce.

5. 5

   In a pan, sauté garlic, chilies, and curry leaves.

6. 6

   Add sauce and cornflour slurry, then mix well.

7. 7

   Toss fried chicken and garnish with coriander.