Chicken 65

• 12 chicken drumsticks
• 1/2 cup curds (yoghurt)
• 1 chicken bouillon cube
• 1 teaspoon chili powder (or to taste)
• 1/4 teaspoon cumin powder
• 1 teaspoon ginger-garlic paste
• turmeric
• soya sauce
• 1/4 cup curry leaf, chopped
• 2 -3 green chilies, chopped
• 2 -3 tablespoons tomato ketchup
• 2 -3 tablespoons ghee or 2 -3 tablespoons oil, to fry
• coriander leaves, chopped to garnish

1. Wash the chicken drumsticks and dry them.
2. Mix the soup cube, chili powder, cumin powder, ginger garlic paste, turmeric, soya sauce with the curd (Do not add salt).
3. Marinate the chicken for at least 4 hours in this mixture.
4. Cook the chicken in the marinade till done.
5. Take the chicken pieces out of the gravy if any.
6. Set aside the gravy (if any).
7. Shallow fry the drumsticks till browned in oil or clarified butter (ghee).
8. Do this 1 or 2 pieces at a time for them to get a nice colour.
9. Keep the chicken pieces aside.
10. Now in the same ghee stir fry the chopped curry leaves and green chillies till crisp.
11. Add the chicken and stir fry.
12. Add the reserved gravy (if any).
13. Add tomato ketchup according to taste to coat the chicken pieces.
14. Cook till there is no liquid left and the chicken is coated with the sauce but dry.
15. Garnish with the coriander leaves.
16. Enjoy.

chicken, curds, chicken, chili powder, cumin powder, gingergarlic, turmeric, soya sauce, curry leaf, green chilies, tomato ketchup, ghee, coriander leaves

Taken from www.food.com/recipe/chicken-65-80122 (may not work)