Chicken 65

Directions

1. 1
   In a large bowl, combine yogurt, cornstarch,ginger garlic paste,chile powder,lemon juice, food colour & salt.
2. 2
   Mix well.The marinade will look pink now which will turn into a luscious red when the chicken is fried.
3. 3
   Add the chicken pieces and mix to combine.
4. 4
   If you have the time, let it marinate in the fridge for 20 minutes.
5. 5
   Heat about 2 cups of oil in a deep saucepan.
6. 6
   When the oil is hot but not smoking, add a few pieces of chicken and fry till they are crisp on the outside and cooked on the inside, 2-3 minutes Remove the pieces using a slotted spoon and drain on a paper towel.
7. 7
   Continue until you are done with all the pieces.
8. 8
   Place chicken on a serving platter.
9. 9
   In a small pan/skillet, heat 2 tbsp oil and when it begins to shimmer, add the mustard seeds.
10. 10
    When the seeds begin to sizzle, add the green chilies & curry leaves.
11. 11
    Fry for about 30 secs.
12. 12
    If you want you can add about 1/4 tsp more of red chilie powder to the oil just before removing it from heat.
13. 13
    Pour over the chicken and serve.