How to make chicken 65 restaurant style

Ingredient

• 500 grams of thigh fillets (cut into small pieces)

• 1 tablespoon of cornmeal

• 1 egg

• 2 tablespoons of hot chili sauce

• ½ teaspoon of chili powder

• ½ teaspoon of cumin seeds

• ½ teaspoon black pepper powder

• 2 teaspoons of ginger paste

• 2 teaspoons of garlic paste

• 4-5 green chilies (sliced and chopped)

• 3 curry leaves

• 1 tablespoon of chopped coriander leaves

• 1 tablespoon of chopped onion

• ½ teaspoon of ajinomoto

• Salt to taste

• 2 tablespoons of oil

• Oil for frying

• Red color

Method

Add salt, Ajinomoto, 1 teaspoon of ginger paste, 1 teaspoon of garlic paste, a pinch of pepper powder, cornmeal, and 1 egg and mix well.

2. Heat the oil in a wok to fry and add the chicken pieces little by little (do not squeeze the pan) and fry until lightly browned.

3. Remove the chicken pieces on a paper towel and repeat the process with the rest of the chicken pieces.

4. Heat 2-3 teaspoons of oil in a skillet and add cumin and chopped onion, ginger and garlic.

5. Add the chopped chilies, the curry leaves, the ginger paste, the garlic paste, the remaining pepper powder, the chili powder, the salt, the ajinomoto, the red color and the salt.

6. Cook for a few minutes, add the chili sauce and 1 tablespoon of water.

Then add chicken to this pasta and mix lightly and add the coriander leaves.

7. Serve the chicken 65 hot with roti, naan, or plain rice and enjoy the heat.

Comments

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