Chicken - 65
For the marinade:
For the sauce:
For the marinade:
- Boneless/skinless chicken - 1 & 1/4 pounds
- Ginger-Garlic paste - 2 spoons
- Red chilly powder - 1 spoon
- Egg(or egg white) - 1
- All Purpose Flour/Maida - 2 spoons
- Vinegar - 1/4 spoon
- Curry leaves - 5 big leaves finely minced
- Chinese 5 Spice powder(or garam masala) - 1/4 spoon
- Salt - Pinch
For the sauce:
- 1 medium Onion - finely sliced lenghtwise
- Fresh garlic - 5-6 pods minced
- Indian/Thai green chillies - 5 minced
- Plain yogurt - 1 cup
- red food coloring(optional)
- Curry leaves, cumin seeds, mustard seeds - for tempering
- Salt
- Lemon wedges
- Mix all the ingredients and marinate in the refrigerator for for 1 hour upto 8 hrs. Take the chicken out 30 mins prior to frying.
- In a wok - deep fry chicken pieces until they golden-brown and drain them on paper towels.
- In a skillet, heat 2 spoons of oil and fry onion, garlic and temperings till the onion is soft and garlic is completely cooked.
- Add the yogurt with some water cook the mixture for 5 mins. Add the food coloring.
- Add the chicken and cook it till it absorbs the sauce.
- Remove it from heat. Add lemon juice and garnish with cilantro or green chillies.
