Chicken 65 - Version 2

This is is a variation to the regular Chicken 65 recipe that I posted before and it has a spicier finish to it. This is an excellent appetizer for parties and everyone would simply Love it.

Ingredients:
Chicken – ½ kg (preferably boneless)
Chili powder – 4 tsp
Coriander powder – 2 tsp
Cornflour – 3 tsp
Turmeric powder – ½ tsp
Lime juice – 1 tsp
Curd – 1 tsp
Ginger-garlic paste – 2 tsp
Orange color – 1 pinch
Salt to taste
Oil for deep frying

For Seasoning:
Red onion - 3 tbsp (finely chopped)
Garlic - 3 tbsp (finely chopped)
Ginger - 2 tbsp
Curry leaves - 2 sprigs
Sambal Oelek - ground fresh chili paste - 3 tbsp or as per taste
Oil - 2 tbsp

Method of preparation:
1. Clean chicken pieces and chop them into bite-sized pieces.
2. Mix all the ingredients together except oil in a mixing bowl.
3. Add chicken pieces and mix thoroughly until all the chicken pieces are coated with the masala paste.
:- Make sure masala is not coat the chicken pieces like bajji.
4. Refrigerate for a minimum of 2 hours or overnight for best results.
5. Heat oil in a deep frying pan.
6. Fry the chicken pieces until golden brown and remove onto an absorbent paper.
7. Heat 2 tbsp oil in a pan.
8. Throw in the onion and curry leaves and once they turn pink throw in the garlic and ginger and saute till a nice aroma arises.
9. Now add the chili paste and stir well.
10. Now add the fried chicken pieces and give it a nice stir.
11. When all the chicken pieces are evenly coated with the chili paste, garnish with coriander leaves and transfer to the serving dish.

:-Serve hot with chopped onion and lemon wedges.

Happy Cooking :)