Chicken 65

Ingredients:

500g- Chicken, skinless and boneless, diced

2 tsp. Corn flour

1 ½ tsp. Ginger-Garlic paste, divided

1 tsp. Pepper powder, divided

2 pinch- Ajinomoto, divided

Salt, to taste

1- Egg

¼ tsp. Cumin seeds

1 tbsp. Garlic, finely chopped

½ tsp. Ginger, finely chopped

4-5 Green chilies

10- Fresh curry leaves

½ tsp. Cumin powder

½ tsp. Chili powder

2 tbsp. Chili garlic paste

2 tbsp. Oil

Pinch of red color

Oil for deep frying

¼ cup- Water

Few coriander leaves, to garnish

Method:

1. In a bowl, combine chicken with corn flour, 1 tsp. ginger-garlic paste, salt, pinch of ajinomoto, ½ teaspoon pepper powder and egg. Mix well to coat chicken and set aside to marinate for 30 minutes.

2. Heat oil for deep-frying in a large wok over medium-high heat. Cook chicken until light golden brown, about 6-7 minutes. Once done remove the chicken.

3. Meanwhile, make the sauce. In a large frying pan, heat 2 tbsp. oil over medium-low heat.

4. Tip in cumin seeds, ginger, garlic and sauté for 2 minutes. Add ½ tsp. each of pepper, chili, cumin and ginger-garlic paste.

5. Then add curry leaves, pinch of ajinomoto, little salt and toss well. Stir in chili garlic paste and red color.

6. Let simmer for 3 minutes. Before adding chicken pour in ¼ cup water and stir well to combine. Tip in chicken pieces and toss well to coat. Simmer for 2 more minutes until the sauce is completely and evenly coating the chicken. Remove from heat and serve warm topped with coriander leaves.