Chicken 65

Ingredients:

1 kg skinless boneless chicken breast
1 tsp chilli powder
1/2 tsp black pepper
salt (as per taste)
2 tbsp refined wheat flour or all purpose flour

2 egg whites

1 cup butter milk
2 tbsp corn flour
1 tbsp ginger paste
1 tbsp garlic paste

2 tbsp vegetable oil
1 1/2 tbsp lemon juice
1/4 tsp orange food coloring
salt (as per taste)
oil for deep frying

Coriander leaves, slice onions, sliced lemon (for garnish)

Preparation method:

Cut chicken breast into bite sized pieces. Add chilli powder, black pepper and salt. Set aside for 30 minutes.

In a deep bowl, mix all the above chicken pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.

Heat oil (for deep fry), in a deep skillet, fry the chicken pieces until they are golden brown from all sides.

Heat two tbsp oil in a wide skillet and when oil is hot, add garlic and ginger pastes and fry until it turns brown. Lower the heat to medium-low and add butter milk, food colouring, and salt to taste. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil.

Now add the chicken pieces and stir. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed and the meat looks dry.

Remove the skillet from heat and add lemon juice, stir well. Garnish with coriander leaves, slice onions and lemon.