Ingredients:
1 Kg Boneless Chicken or Cauliflower florets (cut into small sized pieces)
1 1/2 tbsp Ginger garlic paste
1 tbsp Red chilli powder
1 tsp Garam Masala
1 tbsp Turmeric
2 Eggs
1 cup Maida (flour)
2-4 Green chillies
1/2 cup Curd
A few sprigs of curry leaves
Red food color
4 tbsp Lemon
1 Cup Hudson Canola Oil
Salt to taste
Directions:
1. Clean and wash the chicken/cauliflower & drain thoroughly.
2. In a mixing bowl, add Chicken/Cauliflower pieces, half of ginger-garlic paste, red chilli powder, turmeric powder, garam masala, salt, lemon juice, eggs and flour. Mix till the chicken/cauliflower is evenly coated.
3. Cover the bowl with a plastic wrap and let the chicken marinate for about 5 hours or cauliflower for about an hour in the refrigerator.
4. In a large non-stick saucepan at medium heat, add oil for deep frying.
5. Add the chicken/cauliflower pieces, fry on low heat until golden brown and drain on a paper towel.
6. In a non-stick saucepan add oil at medium heat, add ginger & garlic paste, fry for a minute, add 4-5 small green chilies and few springs curry leaves and let it splutter and fry. Add yoghurt paste, red food colour and salt. Stir for 5 minutes then add the chicken/cauliflower pieces and mix till well coated and saute until dry.
7. Remove from the heat. Garnish with coriander leaves, lemon and onion rings.
Serve up your spicy Hyderabadi Chicken 65 recipe at your next party to make a splash!