You will need 500 grams of chicken cut into smaller pieces for this recipe.
- Grind together 6 big garlic cloves, 1 heaping tsp of ginger, 2-3 greenchillies, 1 heaping tsp of kashmiri chilly powder, 1 level tsp of sweet paprika powder, 1 level tsp of pepper powder, 3/4 tsp of garam masala powder, 2 tsps of salt , 2 tbsps of chopped cilanto/ malliyila, 1.5 level tbsps of tomato ketchup , a few torn curry leaves and juice of 1 lime to a smooth paste in your mixer. Add 1/4 cup of thick curd, a pinch of orange red food colour, 1 tbsp of sunflower oil & 2 tsps of plain flour to the ground paste & mix well. This is the marinade.
- Add the marinade to the chicken cubes & mix well. Refrigerate for atleast 1 hour.
- Heat 2 tbsps of sunflower oil in a frying pan & shallow fry the chicken pieces till browned on both the sides ( this will take about 30 minutes on each side on low heat). The total frying time will be 1 hour. I have felt that this slow cooking is what actually makes the chicken really flavourful. Remove the fried chicken pieces from the pan.
- To the same pan, add 1 tbsp of oil & add 1/2 tsp of mustard seeds. Allow them to pop. Add 2 dry red chillies ( split), a few torn currleaves & 1.5 cups of thinly sliced onions. Cook till the onions turn almost golden brown in colour. Add 1/2 tsp each of kashmiri chilly powder & paprika powder & mix well. Finally add the fried chicken pieces and 1/2 tsp of garam masala powder & mix well. Moist and flavourful Chicken 65 is now ready!
- Serve hot.