Chicken 65

• Boneless Chicken     - 2 lb
• Cilantro     - 1/2 bunch
• Corn flour     - 2 tsp
• Cumin pwdr     - 1/2 tsp
• Chilli pwdr     - 1/2 tsp
• Pepper pwdr     - 1/2 tsp
• Curry leaves     - 6
• Egg     - 1
• Garlic chopped     - 1 tsp
• Ginger chopped     - 1 tsp
• Ginger-Garlic paste     - 2 tsp
• Green Chilli     - 4
• Red Color     - 2/3 drops

1. Cut the chicken into small equal sized cubes.
2. Add 1 tsp of the Ginger-Garlic paste, Salt, pinch of Pepper and Corn flour and mix.Then add the Egg and mix well.
3. Heat Oil in a small wok/kadai and fry the chicken few pieces at a time till Golden Brown.
4. Drain on paper towel.
5. Leave  3 Tbsp of the Oil in the wok and drain the rest and heat this oil.
6. Add the Cumin, chopped Ginger- Garlic and Curry Leaves and fry for few minutes.
7. Then add 1 tsp Ginger-Garlic paste, Green chillies, Pepper pwdr, Chilli pwdr and Red Color.
8. Cook this for few minutes and add  1/4 c of water and let it boil.
9. Add the chicken to this and toss. Heat till water is absorbed. Stir in the chopped Cilantro and serve.

Tip : This should be served hot as an appetizer or as a side dish along with chappatis or parathas.