Chicken 65

Chicken 65 is a very common chicken dish. It can be a yummy starter dish and a much craved for street dish. I make it often at home as everyone likes it very much. In restaurants, we always see a bright red variety of chicken 65 being served. But the same can be made without any added colour or ajinomotto.

Ingredients

1 lb Chicken, cut into bite size pieces
1 tsp ginger garlic paste
1/2 - 3/4 tsp red chili powder or to taste
Salt to taste
1 - 2 tbsp lemon juice or as needed
1 tsp oil
A pinch of orange food color( if needed)
Oil for frying

For Dipping

2 large eggs
A pinch of turmeric powder
Salt to taste
1/4 tsp pepper powder

Preparation

Clean and wash chicken pieces.  In a mixing bowl, mix ginger garlic paste, red chili powder, salt, lemon juice, salt and food color (I didnt use it). Adjust salt and spice to taste.
Add chicken pieces  to the mixed masala and marinate for minimum 30 minutes or refrigerate until use for up to 2 days.
Before frying, bring the marinated chicken to room temperature. Meantime, mix all the dipping  ingredients together and keep it ready.
Heat enough oil in a pan to fry the chicken. When oil is medium hot, drop the marinated chicken in egg mixture and fry it in oil until all the sides become golden brown color. Once done remove and transfer to paper towel lined plate. Do the same with rest of the chicken pieces.