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Hyderabadi Chicken 65
 Ingredients: 1 Kg Boneless Chicken (cut into small sized pieces) 1 1/2 tbsp Ginger garlic paste 1 tbsp Red chilli powder 1 tbsp Turmeric powder 1 tsp Garam Masala powder 1 tbsp Black Powder 1 cup Plain Flour 2 Green chillies 1/2 cup Yogurt 5 Curry leaves 4 tbsp Lemon Red colour 1 Cup Canola Oil Salt to taste For Garnish 3 tbsp, finely chopped Coriander 3 tbsp, finely chopped Mint 1 Onion Method  In a mixing bowl, add ginger-garlic paste,red chilli powder,turmeric powder,garam masala,salt,lemon juice,then mix it all well, leaves the chicken. Cover the bowl with a plastic wrap and let the chicken marinate for about 5 hours in the refrigerator. In a large non-stick saucepan/Khadhai at medium heat, add oil and for deep frying. Then add plain flour to chicken well coated, fry in oil for 10-15 minutes untill golden brown and drain on a Paper Towel.  Then add the yogurt, ginger & garlic paste,red chili powder,Black powder,garam masala,salt,lemon,Red colour,Curry leaves,green chills in grind into a paste. In a non-stick saucepan add grind paste add fried chicken for soak for 10 minutes. Heat the saucepan,add oil let the paste stir and chicken come to saute till little gravy/dry. Remove from the heat. Granish with Coriander leaves and mint leaves. Optional ( Dry Method ) Heat a saucepan add oil ,slitted green chillies, ginger and garlic pieces and when they are done add curry leaves. Then add Black powder,ginger and garlic paste fry for a minute, Add the yogurt,red chili powder,,garam masala,salt,lemon,red colour stir for 5 minutes. Add fried chicken,stir it and mixed well to saute till dry. Remove from the heat. Granish with coriander leaves and mints leaves,lemon and onion wings. Serve with Fried Rice,Kahti Dal,Tahari etc.. 
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