Chicken 65

Ingredients:

Chicken- 10 to 15 boneless pieces

Egg-1

Corn flour- 2 tbsp

Ginger & Garlic paste- 1 tbsp

Red chilli powder- 1/2 tbsp

Turmeric powder- 1/2 tsp

Salt to taste

Chicken 65 Masala- 1 1/2 tbsp

Food coloring- 1/2 tsp(opt)

Oil for deep frying

Lemon slice for garnish

Corrainder leaves for garnish

Method:

1. Marinate the chicken with corn flour,salt,ginger and garlic paste,red chilli powder,turmeric powder,egg,chicken 65 masala and food coloring mix it well.Marinate for 15 to 20 minutes in freezer.

2.Heat oil in a pan,when oil is heated add 5 to 6 chicken pieces and fry till it become golden brown and crispy in medium flame.

3.Remove and keep in platter and garnish with corrainder leaves and lemon slice.

Keema Mutter Masala

Ingredients:

Ground meat(goat keema)-1/2 kg

Mutter( green peas)-1/2 cup

Cumin seed-1 tsp

Onion -2 chopped

Tomato-2 medium chopped

Ginger paste-1 tbsp

Garlic paste- 1 tbsp

Turmeric powder- 1/2 tsp

Red chilli powder- 1 tbsp

Corrainder powder- 2 tbsp

Garam masala- 1 tbsp

Lemon -juice of 1/2 lemon

Corrainder leaves chopped for garnish

Oil

Salt to taste

Method:

1. Heat oil in a pan,when oil is heated add cumin seeds and fry for few minutes.

2. Then add chopped onion and little salt and fry for 1 minutes till it turns light brown,add ginger and garlic paste saute for a minutes,then add tomatoes.

3. Then add keema,turmeric powder,red chilli powder,corrainder powder,garam masala and salt,mix it well,cover and cook in medium flame for 5 to 6 minutes or till keema is cooked.

4.Then open the lid,and add mutter, stir it well then add lemon juice and cook for 5 to 6 minutes in low flame till mutter is cooked well.

5. Finally add corrainder leaves mix it well.Garnish with remaining corrainder leaves.

6. Serve hot with chappati/bread.