Chicken 65/Panner 65/Mushoom 65

Ingredients:


For chicken/Paneer/Mushroom:
500g boneless chicken/ 8 cubes of paneer/ 8-10 medium sized button mushrooms
1 tsp white pepper powder
1 egg
4 tbsp corn  starch+ 4 tbsp maida+ 1 cup water
Oil for deep frying

For sauce:
2 tbsp garlic chopped
1 tbsp chopped ginger
2 stalks of lemon grass
1 teaspoon mustard seeds
10-12 curry leaves- medium sized
1 cup onion diced
1 cup capsicum diced
2 tbsp tomato ketchup
1/2 tbsp kashmiri red chili powder
1 tbsp sweet chili sauce
1 tbsp cornflour paste
1 tbsp vinegar
Sugar
Salt
Oil

Preparation:

1. Heat oil in wok. Add mustard seeds. Once they start sputtering, add chopped garlic and ginger to it. Do not let the garlic turn brown.
2. Add diced onion and curry leaves. Saute for 2 min.
3. Add red chili powder, tomato ketchup, sweet chili sauce and vinegar.
4. Stir it well. Add diced capsicum and let it cook for couple of minutes.
5. Add cornflour paste to this and little water. Let the sauce thicken.
6. After that, add salt and sugar as per taste.
7. Your 65 gravy is ready.
8. Marinate the chicken pieces using white pepper powder, salt and egg and keep aside for half an hour. No marination is needed for mushrooms or paneer. 
9. Dip each marinated chicken piece/ paneer/ button mushroom in the cornflour+maida mixture so that the piece is evenly coated with the mixture from all sides. Deep fry these pieces in hot oil.
10. Fry all the chicken pieces/ paneer cubes/ button mushrooms and add then to the sauce that we have prepared initially.
11. Serve hot

P.S: If you are using Paneer or Mushrooms, add little salt and white pepper powder to the cornflour+maida mixture.