Chicken 65

The first time I had this delicious dish was at friend’s house. Every time is decided to make it, something would come up and I would end up making something totally different. So this time I firmly decided to stick to my decision of making this yummy side dish. This is an extremely easy to make side dish which requires very less time to prepare.

Ingredients:

For marination:

500 gms boneless chicken, washed and cut into pieces of desirable size.

2 tbsp ginger garlic paste

1 tsp garam masala

1 tsp red chilli powder

1 tsp tandoori masala

1 tsp chicken/meat masala

2 tbsp cornflour

2 tbsp all purpose flour (maida)

1 egg

Salt

Oil to fry

For gravy:

250gms curd

1 tbsp ginger garlic paste

1 tsp red chilli powder

1 tsp mustard seeds

15-20 curry leaves

Salt

Method:

Marinate the chicken with all the ingredients under ‘marination’.  Refrigerate either overnite or for about 6-7 hours.

Mix the ingredients under ‘gravy’ except mustard seeds and curry leaves. Keep this also for as long as possible.

Heat oil in non-stick pan and fry the pieces on slow flame till chicken is tender. Keep aside.

In the same pan, heat oil. Add mustard seeds and curry leaves and let it splutter. Add the curd mixture and cook till the water from the curd evaporates or gets soaked up.

Add the fried pieces of chicken to this mixture and simmer for about 5-10 mins. Let it stand for about 30 mins before serving. This will help the chicken to blend well with the curd.

PS: You can marinate the chicken and curd in two separate bowls at the same time.