A
CHICKEN 65
PREPARATION TIME:
15 mins
COOKING TIME:
20 mins
SERVES:
4
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 preheated CONVECTION
mode on HIGH 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,
garam masala 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
chillies.
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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 juice
½ cup
Curry leaves
2
Onions, cut into rounds
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27
Samsung-2012-BN.qxd 3/30/2012 3:15 PM Page 27
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