Chicken 65

• 10 oz. chicken thighs (boneless ), cut into 1 inch (3 cm) cubes
• 1 egg white , lightly beaten
• 2 tablespoons all-purpose flour (maida)
• 2 tablespoons rice flour (or cornstarch)
• oil (for frying)

For the marinade

• ½ tablespoon garlic paste
• ½ tablespoon ginger paste
• 1 teaspoon red pepper flakes
• 3 tablespoons Indian yogurt (dahi)
• ½ teaspoon ground black pepper
• ¼ teaspoon ground turmeric
• 1 prig curry leaves , finely chopped
• salt (to taste)

For the seasoning

• ½ teaspoon cumin seeds (jeera)
• ½ teaspoon garam masala
• ½ teaspoon ground mustard
• 1 prig curry leaves
• 1 tablespoon vegetable oil
• 1 teaspoon chopped garlic
• 2 green Hot Peppers , sliced
• ½ teaspoon ground black pepper
• ¾ teaspoon red pepper flakes
• ½ teaspoon sugar
• 1 teaspoon garlic paste
• ¼ teaspoon salt
• 2 tablespoons Indian yogurt (dahi) or 1 teaspoon vinegar
• 2 tablespoons water

To serve

• scallions , thinly sliced
• lemon slices
• curry leaves , chopped