Chicken65

500 gms small chicken pieces

2 teaspoons cornflour

2 tablespoons ginger-garlic paste

2 teaspoons youghurt

3 teaspoons kashmiri Red chilli powder

2 teaspoons black pepper

to taste Salt

1 lemon

2 teaspoons mustard seeds

2 dry red chillies

2 teaspoons green chilli

2 teaspoons grated garlic

1/2 cup curry leaves

3 teaspoons tomato ketchup

1 cup Soyabean oil

1 cup water

Marinate the chicken with 2 tablespoon ginger-garlic paste,2 tsp youghart,2 tsp kashmiri red chilli powder,2 tsp black pepper powder,salt,2 tsp cornflour.Set aside for 30 mins.

Heat oil in wok and deep fry chicken on medium heat until golden and crispy. Fry in small batches without crowding the wok.

Heat little oil in a pan on medium heat and add garlic, followed by mustard, green chiles,Dry Red chillies and curry leaves. Give it a stir then add ketchup, kashmiri red chilli powder red chilli and water.

When mixture sizzles add the fried chicken. Mix fried chicken well to coat with the seasoning lemon and serve.

Finally serve as starter.