Chicken 65

Ingredients 

• 300 grams boneless chicken leg cut into 1-inch pieces
• ¼ cup yogurt
• 2½ teaspoons ginger-garlic paste
• 3 teaspoons chicken masala
• Salt to taste 
• Crushed black peppercorns to taste 
• 30-35 curry leaves
• ½ lemon
• 1 tablespoon red chilli paste
• 1½ tablespoons oil + for deep-frying 
• ¼ cup rice flour
• 1½ tablespoons refined flour (maida)
• 3-4 green chillies slit
• 1 1/2 tablespoons garlic, chopped
• Lemon wedges to serve

Method

1. Take chicken cubes in a bowl, add yogurt, ginger-garlic paste, chicken masala, salt and crushed black peppercorns. Finely chop 12-15 curry leaves and add. Squeeze lemon into it add red chilli paste and mix till all the chicken cubes are well coated. Keep the chicken in the refrigerator to marinate for 25-30 minutes.
2. Heat sufficient oil in a kadai.
3. Add rice flour and refined flour to the marinated chicken mixture and mix well.
4. Drop the chicken pieces into the hot oil and deep fry till crisp. Drain on absorbent paper.
5. Heat 1½ tbsps oil in a non-stick wok, add green chillies, garlic and remaining curry leaves and sauté for a few seconds. Add fried chicken pieces and toss well. Take the pan off the heat.
6. Transfer onto a serving plate and serve hot with lemon wedges.