Easy Chicken 65 | NO Deep-frying | NO Colour #chicken65

This slightly healthier Chicken 65 is a recipe that you should try soon! The distinct flavour of Curry leaves is the obvious hero in this chicken appetizer recipe. Although chicken 65 is originally deep-fried, my version makes it a little differently— I have shallow-fried it, and the dish comes together in a single kadai. It's much easier than the other popular chicken 65 recipes, without any change in flavour! Use your favourite boneless breast or thigh, and marinate it well. You can marinate it overnight too; just keep it refrigerated (if for less than 6 hours) or in the freezer (more than 6 hours). My technique of blooming the Kashmiri lal Mirch Powder helps give it a natural Red colour. Make sure the oil is really hot, and then add it to the Kashmiri Chilli Powder. No artificial food colour needed! Try it and let me know what you think! 😋 2 Timothy 2:1 “…be strong in the grace that is in Christ Jesus.” Mog Asum ❤️ Let There Be Love Ingredients: (1 US Cup= 240 ml) 2 Tablespoons Kashmiri Chilli Powder 2 Tablespoons Oil (hot) 350 grams Boneless Chicken (I used breast) Marinate for at least 30 minutes with: 1 Tablespoon Ginger-Garlic Paste 1 teaspoon Salt 1/4 teaspoon Turmeric Powder 1/2 teaspoon Roasted Cumin Powder 1 teaspoon Coriander Powder 1/4 teaspoon Garam Masala Powder 1/2 teaspoon Black Pepper Powder 2 Tablespoons whisked Yogurt Just before frying add: 10-15 Curry leaves (torn roughly) 1 Whole Egg 2 Tablespoons Cornflour (Corn Starch) 2 Tablespoons Maida (AP flour) Shallow-Fry in as much Oil as needed. Sauce mixture: 2 Tablespoons Red Cilli Sauce 2 Tablespoons Dark Soy Sauce 2 Tablespoons Tomato Ketchup Final process: Few Tablespoons Oil 1 teaspoon Mustard Seeds 25 to 30 Curry leaves 2 Tablespoons finely chopped Garlic 1 Tablespoon finely chopped Ginger 3 to 4 slit Green Chillies, medium spicy Add the sauce mixture Add the fried Chicken #ExperienceSusegad Music Credits: The popular Konkani song ‘Tu Mojem Sukh’ by Alfred & Rita Rose. A re-imagined arrangement by Tabitha Dias