Chicken 65 - cooking recipe

Ingredients

1 -2 cup oil, for deep frying
4 chicken breasts, cut into strips
MARINADE FOR CHICKEN
1 teaspoon salt
1 teaspoon red chili powder
1/2 teaspoon turmeric
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon msg
1/2 teaspoon ground black pepper
BATTER FOR CHICKEN
1 egg, beaten
3 tablespoons cornflour
YOUGURT MIX
500 g yogurt, beaten
1 teaspoon salt
1 teaspoon red chili powder
1/2 teaspoon turmeric
1 teaspoon ginger paste
1 teaspoon garlic paste
FOR TEMPERING
3 ounces oil
5 -6 green chilies
3 tablespoons curry leaves

Preparation

mix the chicken in the marinade n leave for 1 hr, if you dont have the time then go ahead to the next step.
put in the egg n corn flour n mix to coat well n make the marinade to stick to the chicken pieces.
heat oil for frying, n fry the chicken pieces till light golden brown.
make the yougurt mix n put in a bowl nearby while frying.
as you take out the chicken pieces just dip them directly into the yougurt mix.
when done with the chicken, take another pan & heat the oil for tempering.
add the green chillies (you can slit them in the middle if you want an even spicier curry) & curry leaves, cover immidiately with a lid because the oil will splutter alot.
fry till charred,or blackened, be careful at this stage n lower the heat before opening the lid.
take this pan away from the heat and add the chicken n yougurt mix.
put it back on the heat, lower the heat n cook till the liquid from the yougurt dries up, & a dry curry is left.
serve.