Chicken 65

Name: Chicken 65
Ingredients: 2 pounds chicken breast; 1/2 teaspoon salt Chinese; 1 teaspoon black pepper; 2 tablespoons tandoori masala; 1 teaspoon lemon pepper; 1 teaspoon ginger shredded/diced; 1 teaspoon garlic chopped/pressed; 2 tablespoons soy sauce; 1/4 cup cornstarch; 1/4 cup all purpose flour; 2 eggs; oil for frying; 1 cup Homemade Yogurt; 1 teaspoon cornstarch; 1 teaspoon tandoori masala; 1 tablespoon canola oil for sauce; 7 whole red chilies dried; 1 teaspoon cumin seeds; 30 curry leaves

19 ingredients

4 steps

Ingredients

2 pounds chicken breast
1/2 teaspoon salt Chinese
1 teaspoon black pepper
2 tablespoons tandoori masala
1 teaspoon lemon pepper
1 teaspoon ginger shredded/diced
1 teaspoon garlic chopped/pressed
2 tablespoons soy sauce
1/4 cup cornstarch
1/4 cup all purpose flour
2 eggs
oil for frying
1 cup Homemade Yogurt
1 teaspoon cornstarch
1 teaspoon tandoori masala
1 tablespoon canola oil for sauce
7 whole red chilies dried
1 teaspoon cumin seeds
30 curry leaves

Directions

1

Combine the salts, peppers, masala, ginger, garlic, soy sauce, cornstarch, flour and eggs. Marinate the chicken in this mixture for 30 minutes in the refrigerator.
2

Fry the chicken in a pan of oil for about 3-5 minutes, or until brown.
3

Prepare the sauce for the chicken by combining yogurt, cornstarch, and tandoori masala.
4

Next, heat canola oil in a frying pan on high heat. Check the oil temperature with a few mustard seeds. Pop the mustard seed in the oil for 10 seconds. Quickly add the red chilies, cumin seeds, and curry leaves; cook until aromatic. Stir in the thick yogurt sauce. Wait for the sauce to boil before adding in the chicken pieces. Stir the sauce and chicken on low heat for 3 minutes. Serve warm.