Chicken 65 Masala Ingredients Half kg boneless chicken cut into 1-inch pieces one tablespoon ginger garlic paste one tablespoon lemon juice one tablespoon red chili powder one teaspoon turmeric powder half teaspoon garam masala half teaspoon salt one fourth teaspoon black pepper two tablespoons cornstarch two tablespoons all-purpose flour one fourth cup vegetable oil one fourth cup chopped onion two cloves garlic, minced one green chili, chopped one fourth cup tomato sauce one fourth cup water one tablespoon chopped coriander Instructions 1. In a large bowl, mix the chicken, ginger garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, salt, and black pepper. Mix well to coat. 2. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight. 3. In a medium bowl, whisk together the cornstarch, all-purpose flour, and 1/4 cup of water. 4. Dip the chicken pieces in the batter, coating them evenly. 5. Heat the oil in a large frying pan over medium heat. 6. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes. 7. Remove the chicken from the frying pan and set aside. 8. Add the tomato sauce, water, and salt to the frying pan and bring to a boil. 9. Add the onion, garlic, and green chili and cook for 2-3 minutes. 10. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened. 11. Add the chicken back to the frying pan and stir to coat in the sauce. 12. Garnish with coriander and serve hot with rice or naan.