Chicken pieces - 15 nos (small one inch cubes)
Lime juice - 2 tbsp
Red food colour - A few drops
Red chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander & cumin(Jeerakam) powder - 1/2 tsp
Masala powder - 1/2 tsp
Salt - As reqd
Oil for frying
Curry leaves - 6 or 7 leaves
Green chillies - 5 nos (slit vertically)

For salad:
Onion(small) - 1 no (vertically / thinly sliced)
Lime juice - 2 tbsp
Red chilly powder - 1/2 tsp
Salt - As reqd

1)Clean the chicken cubes and dry well on a paper towel.

2)Mix together lime juice, red food color, chilly powder, turmeric powder, coriander powder, cumin powder, masala powder and salt.

3)Rub well this mixture onto the chicken pieces.

4)Cover and store in the refrigerator for at least 3 hours.

5)After 3 hrs, remove and thaw at room temperature.

6)Add oil in a wide skillet and fry the chicken pieces in batches.

7)Keep on medium or low medium flame to allow the inside to cook well until it turns rich brown on all side.

8)Remove and place in the paper towel to drain off the excess oil.

9)Remove the excess oil from pan and saute curry leaves and green chillies in the same pan.

10)Add the chicken pieces back to the pan and fry for a couple of minutes.

For making the salad:
1)Mix together thin slices of an onion, lime juice, red chilly powder and salt.

:- Serve the fried Chicken 65 with the onion salad and lemon wedges .


Tips:
i)Allow enough space in the skillet to turn the pieces. Don`t crowd the skillet with pieces.

ii)Deep frying is not required. It`s enough, if the lower half of the chicken pieces are in oil.

iii )Don`t use high heat for frying. Wait until the chicken pieces are rich brown color.