Wash and clean 4 boneless chicken breasts (serves 4-5), chop into small cubes (2cmx2cm approx.), let water dry, use tissue if needed to soak extra water.
In a bowl, add chopped chicken, 1 tsp salt, 1 tsp pepper and mix.
Grind 2 green chilis,1 tbsp ginger garlic paste. Mixi them and mix with chicken.
For Chicken 65 Powder - you get ready made powder which you can buy (Sakthi and Eastern Masala have a Chicken 65 powder mix) – add 1 tbsp to chicken.
Or
To make powder at home – grind Red Chili (1 tsp each of Deggi Chili and Kashmiri lal mirch), ½ tsp turmeric powder, 1 tsp cumin seed powder, 1 tsp garam masala, a dash of heeng (asafoetida)
Add 3-4 curry leaves and 1 tbsp lemon juice to the chicken mix
Add 2 tbsps hung curd. Mix chicken well with all ingredients and keep in fridge for 1 hour atleast.
Just before frying add egg white, 2 tbsp corn flour, 1 tbsp rice flour (mix well till it feel like it’s binding together).
Keep oil for heating on low-medium flame to fry chicken in.
Add chicken pieces to the oil and fry them till they turn golden and crisp
In a separate flat skillet, heat 1 tsp oil, add half chopped onion, few garlic cloves minced small, few curry leaves, cumin a pinch of seeds and pinch of salt. Fry till brown and add the fried chicken into it to sautee. Pinch lemon and chilli according to taste and spice level if needed.
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