Chicken 65

• 2 pounds chicken breast
• 1/2 teaspoon salt Chinese
• 1 teaspoon black pepper
• 2 tablespoons tandoori masala
• 1 teaspoon lemon pepper
• 1 teaspoon ginger shredded/diced
• 1 teaspoon garlic chopped/pressed
• 2 tablespoons soy sauce
• 1/4 cup cornstarch
• 1/4 cup all purpose flour
• 2 eggs
• oil for frying
• 1 cup Homemade Yogurt
• 1 teaspoon cornstarch
• 1 teaspoon tandoori masala
• 1 tablespoon canola oil for sauce
• 7 whole red chilies dried
• 1 teaspoon cumin seeds
• 30 curry leaves

1. Combine the salts, peppers, masala, ginger, garlic, soy sauce, cornstarch, flour and eggs. Marinate the chicken in this mixture for 30 minutes in the refrigerator.
2. Fry the chicken in a pan of oil for about 3-5 minutes, or until brown.
3. Prepare the sauce for the chicken by combining yogurt, cornstarch, and tandoori masala.
4. Next, heat canola oil in a frying pan on high heat. Check the oil temperature with a few mustard seeds. Pop the mustard seed in the oil for 10 seconds. Quickly add the red chilies, cumin seeds, and curry leaves; cook until aromatic. Stir in the thick yogurt sauce. Wait for the sauce to boil before adding in the chicken pieces. Stir the sauce and chicken on low heat for 3 minutes. Serve warm.

chicken breast, salt chinese, black pepper, tandoori masala, lemon pepper, ginger, garlic, soy sauce, cornstarch, flour, eggs, oil, homemade yogurt, cornstarch, tandoori masala, canola oil, red chilies, cumin seeds, curry

Taken from www.yummly.com/recipe/Chicken-65-1217369 (may not work)