Coriander, Chilli, Turmeric, Fennel, Cinnamon, Cumin, Salt, Cloves, Cardamom

Chicken 65 (To serve 4) Method:

• Clean and cut the chicken (1 kg) into small pieces and drain the water completely.
• Mix Melam Chicken 65 Masala (4 – 5 tbsp), ginger garlic paste (4 tbsp), curd (2 tbsp) and salt to the chicken pieces and keep aside for at least half an hour.
• Fry the chicken pieces in required quantity of oil.
• Serve hot with lime wedges and sliced onions.

Tips: Shredded curry leaves could be added to the chicken while mixing with masala to get an improved flavour.