Classic 65 Marinade

Cooking instruction

Pat dry the meat.

Simply marinate  ½ kg boneless chicken (thigh or breast)/ or chicken with bones (cut into pieces)or any preferred protein with 4 tbsp of Cook Town’s  Classic 65 marinade & 2 tbsp curd. Let it rest for 6-8 hours or overnight. Check seasoning and add colour (optional). Deep fry in oil.

Serving suggestions

Serve it as a deep fried appetiser with raw sliced onion, lemon wedges  or you could also temper it. For tempering, in a pan drizzle some oil and sauté 4 cloves of garlic (chopped) , 3-4 green chilli (diagonally cut) and a sprig of curry leaves. Now toss the deep fried chicken and coat with tempering. Serve hot.

Net weight – 200 grams 

Cooks about 1 kg of kebab.

Ingredients

Lemon, Ginger, Garlic, Red Chilli, Garam Masala, Cumin, Pepper, Curry leaves, Flour, Oil, Salt

Storage    – Keep Refrigerated

No added preservatives / No added colour / No msg