Chicken ’65

A trucker’s delight from Hyderabad (Andhra Pradesh), Chicken 65 is a great side with naan or roti, but can be more interesting as a starter accompanying a cool glass of beer.

1 lb (1/2 kg) boneless chicken cut into rectangular bits (approx 1cm x 2cm)
1 cup yoghurt
2 tbsp. sambar powder (look for it in the Indian groceries)
2 tbsp. red chilli powder (optional, to your taste)
1 tbsp besan (chick pea) flour
2 tbsp. ginger-garlic paste
1/2 cup oil for frying
salt to taste

1 tbsp oil
12 curry leaves
1/2 tsp mustard seeds
5 green chillies, slit

• Combine yoghurt, sambar powder, red chilli powder, chickpea flour, ginger garlic paste and salt in a big bowl
• Add chicken pieces and marinate for an hour (The mixture should not be watery and should coat the chicken thickly)
• Heat oil in a wok
• Add chicken pieces and stir fry until cooked
• In a small pan, heat a tbsp. of oil and when hot, add mustard seeds. When they start to sputter, add curry leaves and slit green chillies
• Serve immediately