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CHICKEN 65
METHOD
Take a bowl and mix the ginger-garlic paste, 2tsp oil, chilli powder and salt with a little water to form a
thick paste. Add chicken pieces to the batter. Marinate for about 1 hour. Mix in the cornflour, spread on a
tray. Cook in pre-heated CONVECTION mode on 220°C for 12 minutes, turning once. Remove. Place the
remaining oil and curry leaves in a bowl. Microwave on HIGH for 2 minutes. Add chillies, curd and ½tsp
salt. Stir well. Microwave on 650W for 4 minutes. Remove.Add lemon juice and chicken pieces. Microwave
on 650W again for 1 minute. Remove. Mix well. Garnish with onions.
*For a more vibrant red colour which is characteristic of Chicken 65, soak a few Kashmiri chillies in warm water
for 7 minutes. Remove water and grind to a fine paste. For more heat, use a spicier variety of red chilli.
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PREPARATION TIME: 15 mins COOKING TIME: 20 mins SERVES: 4
INGREDIENTS
500 gm Chicken thighs, boneless,
skinless, cut into 1” pieces
1 tsp
Garam masala
powder
1½ tsp Garlic paste
¼ cup Oil
2½ tsp Salt
1½ tsp Ginger paste
2½ tsp Red chilli powder (or red
chilli paste)*
2 tsp Cornflour
1 cup Curd, whisked
2 Green chillies, slit
3 tsp Lemon (
nimbu
) juice
½ cup Curry leaves
2 Onions, cut into rounds
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