Chicken 65 with crunchy salad and homemade chilli sauce Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Let it sit for 30 minutes.
• STEP 2.Heat oil in a deep pan and fry the marinated chicken until golden brown and crispy.
• STEP 3.In a separate bowl, mix together shredded cabbage, carrots, cucumber, and bell peppers to make the crunchy salad.
• STEP 4.For the homemade chilli sauce, blend together red chilies, garlic, vinegar, sugar, and salt until smooth.
• STEP 5.Serve the crispy chicken 65 with the crunchy salad and homemade chilli sauce on the side.

Cooking Tips

• Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
• Adjust the spice level of the chilli sauce according to your preference by adding more or less red chilies.
• For a healthier version, you can also bake the chicken instead of deep-frying it.

Storage and Serving

• Leftover chicken 65 can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
• Serve the chicken 65 with the crunchy salad and homemade chilli sauce as an appetizer or as a side dish with rice or naan bread.