Shan Kitchen

Chicken 65

Mix 4 tbsp of lemon juice, 3 tablespoons Shan Chicken 65 Mix, 1 whisked egg, ½ cup (50g) wheat flour and 4-6 tablespoons water. Make a smooth paste. Apply to 1kg boneless chicken (small cubes) and marinate for 2-3 hours.
Deep fry the chicken cubes in 3 cups (525ml) hot oil until crisp / golden.
Separately heat ¼ to ½ cup butter (50-100g) and add 20-30 curry leaves, Remaining Shan Chicken 65 Mix, ½ to 1 cup tomato ketchup (100-200g) and stir fry for 2 minutes.
Add Chicken, 4-6 medium size Green chilies (de-seeded and cut into thick slices) and stir fry for 2 minutes. Add 4-6 tablespoons fresh cream, stir fry for a minute and remove.

Serve hot with toasted bread slices.

Chicken 65