Chicken, boneless - 1/2 kg
Ginger Garlic paste - 2 tsp
Maida / All purpose flour - 3 tbsp
Rice flour - 3 tbsp
Red Chili powder - 1 tsp
Black Salt - 1/2 tsp
Curd / Yogurt - 2 tbsp
Egg - 1 no
Salt to taste
Green Chilies - 1 nos
Red Food Colour a pinch
Oil for deep frying
Coriander leaves and green chilies for garnish
How to make the Chicken 65
Wash and cut chicken into small sized pieces. Drain well.
In a wide bowl, beat the egg, add ginger garlic paste, then all the spice powders, along with salt, chopped green chilies. Mix well. Then add the flours, black salt, mix, now add the drained chicken pieces. Mix well and marinate for at least an hour.
Heat a kadai with oil, deep fry the chicken pieces in batch. Drain on to a kitchen towel.
Serve with onions, green chilies on the side.
This goes for the February Week 3, Cooking from Cookbook Challenge Group.