Name: Chicken 65 Masala recipe by Nida Saleem at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1 whole chicken cut into small pieces; 1 large onion chopped; 2-3 green chillies; 3 cloves of garlic, chopped; 3 tbsp ginger garlic paste; 3 tbsp cornflour; 1 cup yoghurt; Oil for frying and 3 tsp extra; 3 tsp red chilly powder; 1/2 tsp turmeric powder; 1 tsp coriander powder; 1 tsp garam masala powder; Few curry leaves; 1 tbsp soy sauce; 3 tbsp tomato ketchup; 1 lemon; Few coriander leaves; Pinch red food colour

Ingredients Serving: 6

1 whole chicken cut into small pieces
1 large onion chopped
2-3 green chillies
3 cloves of garlic, chopped
3 tbsp ginger garlic paste
3 tbsp cornflour
1 cup yoghurt
Oil for frying and 3 tsp extra
3 tsp red chilly powder
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
Few curry leaves
1 tbsp soy sauce
3 tbsp tomato ketchup
1 lemon
Few coriander leaves
Pinch red food colour

Instructions

First step is to marinate chicken in a bowl, add chicken pieces and start marinate. Add salt 1 tsp, ginger garlic paste, red chilli powder, coriander powder, turmeric, garam masala, lemon juice and mix well. Add yoghurt and mix. In the end add cornflour. Mix well and keep aside for min 20 minutes.
Heat oil in a pan and fry the chicken in batches. You can shallow fry or deep fry. Remove on a plate and keep aside. Retain the leftover marinated masala.
In a kadai, add oil, chopped garlic and saute. Add curry leaves, green chillies, onions and saute for a few minutes.
To the left over masala add remaining yoghurt , red food colour, and another 2 tsps of red chilli powder. Add 1 cup water and mix. You can add another 3 tbsps of yoghurt if required. Mix well and add into the kadai. Add masala to the kadai after the onions have turned translucent.
Mix all well, add soy sauce, tomato ketchup, salt if required and mix well.
Add in the fried chicken pieces and toss everything well. Stir everything and let it cook for 2-3 minutes.
Garnish with chopped coriander leaves and green chillies.
Serve with naan, rotis and rice.

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