Chicken 65

     Who will say No to Chicken 65 ? Definetely am Not. My daughter who is 8 years, is a big (actually very big) fuzzy eater. The one and only dish i can say her's most favorite is "Chicken 65". Being a daughter of food blogger (fine, LAZY food blogger), i completely given up trying up new dishes for my daughter. Even its bit time consuming process, will never hesitate to prepare this atleast once in two weeks. So, here comes my kids most favorite dish (happy mom) chicken 65 for your views.

ALL YOU NEED:

Boneless Chicken pieces	250 gms
Kashmiri Chilly powder	1/4 cup
Red chilly powder	1 1/4
Kastoori Methi	1/2 spoon
Sliced Onion	1/2 cup
Curry Leaf	1 string
Besan Flour	1 spoon
Garam Masala	Pinch
Cumin Powder	1/4 spoon
Corn flour	1 spoon
Hung Curd	1 1/2 spoon
Salt	To taste

METHOD:
     Wash and cut chicken as small cubes. Place it in drainer for 20 mins, until the excess water drains off. Now take a wide pan, add chicken cubes, add all dry ingredients (Red chilly powder, Kashmiri chilly powder, corn flour, besan flour, kastoori methi and salt) and hung curd. Mix well. Add water only if required, mostly you can mariante very well with hung curd itself. If you add water, the marination shouldnot be gooey. Let it sit for an hour.
     For shallow frying, add 5 tbsps of oil in a pan, when the oil gets heated up, fry the chicken pieces in batches. As a final touch which is purely optional, using a spoon of oil, saute the sliced onion and curry leaf for few minutes and add chicken 65, toss it and serve hot with onions and lemon wedges.

Note: You can also do deep frying by adding more oil. I don't like to waste the oil (fried oil) by deep frying so i generally follow shallow frying.

- Sangeetha Nambi