This is a twist on the famous and favourite Chicken 65 which originated in south India, Chennai and was item number 65 on the menu card. Become so in demand in a very short span that people start asking for Chicken 65. Paneer 65 is a delicious starter, which has an authentic taste; crispy and spicy on the outside and creamy and soft on the inside. It is usually served with crispy fried curry leaves and green chillies.

• 1 Sachet- Maggi Masala-ae-Magic
• 500 gms – Paneer (Cut Into Cubes)
• 1 Teaspoon – Kashmiri Chilli Powder
• 1 Teaspoon – Ginger Paste
• 1 Teaspoon – Garlic Paste
• 0.5 Teaspoon- Amchur Powder
• 3 Tablespoons- Corn Flour
• 100 ml- Oil
• 6 – Green Chillies (Slit)
• 12 – Curry Leaves

Steps to make Chicken 65

Step.1 –

Prepare ingredients as mentioned in the list. In a bowl, mix together the red chilli powder, ginger paste, garlic paste, amchur powder, corn flour and Maggi Masala-ae-Magic with a little water to make a paste.

Step.2 –

Add the paneer cubes and mix gently so that it is coated evenly. Keep aside for half an hour.

Step.3 –

Add the paneer cubes and mix gently so that it is coated evenly. Keep aside for half an hour.

Step.4 –

Shallow fry the marinated paneer till done and serve immediately garnished with the fried green chillies and curry leaves.

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