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Monday, April 11, 2016

The 65

Chicken 65. My go-to guilt day takeout back in Bangalore. Give me some of that red goodness any day. Yum.

In a bowl, mix bite sized pieces of boneless chicken with salt, a little tandoori powder, an egg and enough cornflower to coat. Deep-fry the chicken till browned and set aside. In a shallow pan, add dried red chillies, curry leaves and mustard seeds to a little oil. Add garlic ginger paste. Add tandoori masala and a little yogurt to make a red paste. Add the fried chicken and cover. DONE!