Chicken 65 ~ Punjabi Style

Ingredients :

1. Chicken - 1/2kg [Cut into medium bite size] - Preferably Boneless.
2. Onion - 2 medium sized [cut into cubes]
3. Capsicum/Bell Pepper - 10-15 pieces [cut into cubes]
4. Green Chillies - 2 nos [slit into 2]
5. Egg - 1
6. Lemon Juice - 2 tbsp [Optional]
7. Freshly chopped Ginger - 2 tbsp
8. Freshly chopped Garlic - 1 1/2 tbsp
9. Chilli Powder - 1 tbsp [or as per your taste]
10. Turmeric Powder - 1/4 tbsp
11. Garam Masala - a pinch
12. Salt - to taste
13. Ajinomoto - 1/2 tbsp [Optional]
14. Corn Starc - 3-4 tbsp
15. Soy Sauce - 2-3 tbsp
16. Vinegar - 1 tbsp

1. Chicken - 1/2kg of Boneless Pieces.
2. Onion - 2 medium sized [cut into cubes]
3. Capsicum/Bell Pepper - 10-15 pieces [cut into cubes]
4. Egg - 1
5. Garam Masala - 1 tbsp
6. Chilli Powder - 2 tbsp
7. Coriander Powder - 1/2 tbsp
8. Ginger Garlic Paste - 2 tbsp
9. Corn Starc - 3 tbsp
10. Refined Flour/Maida - 1 1/2 tbsp
11. Lemon Juice - 2-3 tbsp
12. Curry Leaves - as preferred
13. Cumin Seeds - 1 tbsp
14. Mustard Seeds - 1 tbsp
15. Oil - For deep frying the Chicken pieces

*. Take the Chicken and cut into biteable cubes.
*. Add 1 tbsp of Chilli powder, salt to taste, garam masala, Ginger Garlic Paste, Corn Starc and Refined flour (or maida), Egg and mix it well.
*. Add the lemon juice and give it a mix.
*. Take a bowl and heat it. Add Oil enough to deep fry the Chicken pieces.
*. The chicken pieces would be ready to eat, but lets just wait to complete the remaining steps as well ;-)

*. Take another bowl, add yoghurt to it.
*. Add 1 tbsp of Chilli powder and mix it well.
*. Add 1/2 tbsp of refined flour (or maida), in order to serve as a binding agent so that Yoghurt doesn't separate from the Chicken. Mix it well.

*. Place a pan/wok in the stove. Add 2-3 tbsp of oil (used for frying the Chicken).
*. Add cumin and mustard seeds, curry leaves into the pan.
*. Add the Onion and Capsicum cubes and cook them well.
*. Once they are cooked a bit, add the yoghurt mix to the pan and stir well.
*. After few seconds, add  the fried chicken pieces into the pan and toss it well.
*. Serve it hot.




Brine the Chicken:

Why to Brine?

Brining meats before cooking them is a very effective way to increase the moisture and tenderness of the meat. [Source: http://www.wikihow.com/Brine-Chicken]

Steps for Brining?

*. Wash the Chicken thoroughly in fresh water.
*. Pour some water into a large bowl/vessel. The bowl will need to in order to be large enough to submerge all of the chicken you are cooking but also be able to fit in your refrigerator. Fill the bowl with enough water to cover the Chicken. Warm Water could be preferred.
*. Add 2-3 tbsp of salt to the water and dissolve it.
*. Add the Chicken pieces in the water and place it in the refrigerator for at least 2hrs, before you start cooking.
* On the other hand, you can also brine the Chicken before cutting it into pieces, in that case the chicken has to stay for at least 3-4hrs.

Method : 

Step 1:  Fry the Chicken

*. Remove the Chicken from brining water and have it in another bowl.
*. Add little salt (as it is already brined), Egg and give it a mix.
*. Add Corn Starc, Chilli Powder, Turmeric Powder, Garam Masala, Lemon Juice.

*. Mix this mixture well, so that all of the Chicken is coated.
*. Heat a bowl with Oil in it. Have enough oil to deep fry the chicken.
*. Fry the Chicken (pieces apart) until it is crisp and tender. Fry it so that it is ready to eat as such (my favorite).



Step 2 : Chicken 65

*. Take a pan, heat it and add 2-3 tbsp of oil.
*. Once the Oil is hot enough to cook, add the Chopped Ginger, Garlic, green chillies,  for 10-15 seconds (before it gets deep fried).
*. Add Soy Sauce, vinegar and Sugar. Stir it well for few minutes.
*. Add a cup of water and then add the Onion and capsicum cubes and allow it cook for a while.
*. When the onion & capsicum are almost cooked, added the fried chicken pieces into it and toss it up well.
*. Cook it until the water is dried up a bit. Serve it hot.