![chicken-65.jpg](https://steemitimages.com/DQmTJbJyMRECzztLk4tNZKJe3ZpLajuVbvvtzpKZA7tbWio/chicken-65.jpg)

Elements for Chicken 65 

450 gm chicken 

3 tablespoon coriander powder 

4 tablespoon yogurt (curd) 

4 green bean stew 

2 tablespoon refined oil 

1 squeeze red bean stew powder 

1/2 teaspoon turmeric 

6 curry takes off 

4 tablespoon tomato ketchup 

1 teaspoon salt 

For Garnishing 

1 stalk cleaved spring onions

Technique: 

To make the fricasseed chicken pieces:- 

Take chicken pieces in a nonreactive bowl-(We utilize dim meat with the goal that it is decent and succulent when fried).Add salt, Aji-no-moto,1 teaspoon of ginger/garlic glue, pepper powder, cornflour, and blend. 

At that point include 1 egg and blend in totally (Egg coats the meat and keeps the juices in) 

Warmth oil in a singing wok or kadhai-Add chicken pieces few at a time(Do not swarm the kadhai) and broil until daintily brilliant dark colored Drain and expel on a paper towel 

To make the sauce (This does not should be exceptionally salty-so control salt ):- 

Warmth 2-3 teaspoon of oil in a container, include cumin seeds, hacked ginger, and garlic and saute until fragrant. 

At that point include slashed chilies, curry leaves,1 teaspoon of ginger/garlic glue, remaining pepper powder, stew powder, salt, bean stew/garlic glue, aji-no-moto, red shading, cumin powder and blend. Cook for a couple of minutes. 

Include a little water and afterward add chicken to this glue and hurl softly. 

Mix in by including the coriander leaves and serve this formula.


Video to guide you easily

<iframe width="560" height="315" src="https://www.youtube.com/embed/g-CH4AzyEY4" frameborder="0" allowfullscreen></iframe>