Hyderabadi Chicken 65

INGREDIENTS:
. 1 kg boneless chicken,
cut into small pieces . 25 gm ginger-garlic paste . 15 gm red chilli powder . 15 gm turmeric powder . 5 gm garam masala powder . 2 eggs . 225 gm white flour (maida) . 2-4 green chillies . 125 gm plain yoghurt . A few curry leaves . 30 ml lemon juice . ½ gm red food colouring . 225 ml refined oil . 50 gm lemon wedges . Salt to taste
For garnish: . Coriander leaves, chopped . Mint leaves, chopped
 
METHOD:
Clean and wash chicken thoroughly, and drain.
In a mixing bowl, add chicken, half of the ginger-garlic paste, red chilli powder, turmeric powder, garam masala powder, lemon juice, salt, eggs and maida. Mix well and marinate chicken pieces with the mixture. Refrigerate the marinated chicken for at least 5-6 hours.
In a large oil pan or kadai (wok) add oil for deep frying. Add chicken pieces and fry on medium fire for 8-10 minutes or until golden brown. Drain on a paper towel and keep aside.
In a separate saucepan, heat a tablespoon of oil. Add remaining ginger-garlic paste and fry for couple of minutes on a slow fire. Add slit green chillies and curry leaves and let it splutter. Add beaten yoghurt, red food colouring and a bit of salt. Mix well and add cooked chicken pieces and toss it till it is completely dry.
Remove from heat and serve hot, garnished with chopped coriander, mint leaves and lemon wedges.