Chicken 65

Ingredients:

• 500 gm boneless chicken breast (cut in bite sized pieces)
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 2 eggs whites
• 2 tablespoons corn flour
• 2 tablespoons white flour (maida)
• 1 cup of  butter milk
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1/2 teaspoon orange food coloring
• 2 tablespoon lemon juice
• Vegetable oil (for deep frying) 
• Salt to taste

Preparation:

1. Marinate the chicken pieces with chili powder, black pepper and salt to taste, keep aside for 30 minutes. 
2. In a big bowl, mix all the following thoroughly: the above chicken pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.
3. After half an hour, fry the chicken pieces until golden in a deep skillet, brown all sides
4. Do this in small batches, over medium heat to ensure that the chicken is thoroughly cooked, remove from oil and keep aside.
5. Heat the three tablespoons of oil in a wide skillet, sauté the garlic and ginger paste and fry until it turns brown.
6. In shimmer heat add butter milk, food coloring, and salt to taste. 
7. After 3-4 minutes raise the heat to medium and cook until the butter milk mixture comes to a boil. 
8. Now add the pre-fried chicken pieces and stir. 
9. Raise heat to high and cook, while stirring periodically, until the liquid is evaporated and the chicken looks dry.
10. Remove the skillet from heat and add lemon juice and stir properly.
11. Serve with Plain rice.

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