Chicken 65

Ingredients:

500 gm. boneless skinless Chicken breasts

3 green chillies finely cut

3 tbsp hot and sweet tomato ketchup

2 tbsp oil

For the marination:

3 tbsp freshly squeezed lemon juice

11/2 tsp salt

1 tsp red chilly powder

1 tsp coriander powder

1/2 tsp turmeric powder

a few drops of orange food color

For tempering:

3 tbsp oil

1 tsp mustard seeds

2 dried red chillies

6-8 curry leaves

Method:

• Cut the chicken into bite sized pieces.
• In a mixing bowl, combine all the marinade ingredients together.
• Coat the chicken with the marinade. There should be plenty of lemon juice to coat all the chicken pieces.
• Mix it well and cover and let this rest for about 4 hours or overnight in the fridge.
• Grease a baking tray with a little oil and transfer the chicken pieces to the baking dish. Put this in the oven at 400 degree F for about 15 minutes in the middle rack.
• Remove it and drain and discard all the fluid - keep only the semi cooked chicken aside.
• For the tempering, in a small frying pan, heat oil.
• When the oil is hot, add mustard seeds and allow it to splutter.
• To this add 2 dried red chillies and fry for a minute.
• Turn the heat to low and add the curry leaves and cover the pan again.
• Allow the curry leaves to splutter.
• Once the leaves are well fried and almost dry, remove from the heat and keep the tempering aside.
• In a separate pan, heat 2 tbsp of oil and the semi cooked chicken pieces to it. Shallow fry for about 5 minutes.
• When the chicken is almost done, add the finely cut green chillies to the pan and continue frying for about a minute or so.
• Now, add the ketchup to the pan directly over the chicken and allow it to coat all the pieces well.
• Add the tempering from the other pan to the main pan and mix it well
• Do not overcook the chicken.
• Serve hot either as an appetizer or with some vegetable pulao and raita.