Chicken 65

6774
Photo Credits: indianhealthyrecipes.com

INGREDIENTS
(240 ml cup used)

  • 250 grams or ¼ kg boneless chicken cubes
  • 1 tsp ginger garlic paste
  • ¼ tsp pepper powder
  • ¾ tsp kashmiri or byadgi red chili powder
  • 1 sprig curry leaves chopped finely
  • salt as needed
  • 1 tsp oil
  • 1 tsp. vinegar
  • ¼ tsp garam masala powder or biryani masala powder
  • ¾ tbsp. corn flour or corn starch
  • oil for deep frying
  • 1 egg for half kg chicken or 1.5 tbsp curd (optional)

Seasoning for Dry Version

  • 2 generous pinches Kashmiri or byadgi red chili powder (optional)
  • 2 sprigs curry leaves
  • 1 to 2 green chilies (seeds removed)

Seasoning for Gravy

  • 3 to 4 tbsp curd & ½ tsp of garam masala or 2 tbsp tomato sauce and 1 tsp soya sauce
  • Half tsp red chili powder
  • 2 sprigs curry leaves
  • 1 to 2 green chilies (seeds removed)
  • Little salt as needed
  • How to make the recipe
ALSO SEE:  The "Badjao Girl" Rita Gabiola

PREPARATION

  1. Mix red chili powder, vinegar and oil to a smooth paste.
  2. Marinate with the paste made above along with pepper powder, ginger garlic paste and salt.
  3. Sprinkle corn flour and mix once again. Sprinkle garam masala and mix again. Adding egg is optional. For ½ kg
    chicken , one egg can be used. If using curd add it now.
  4. Set this aside to marinate for 30 minutes to 2 hours. If you intend to set aside for more than 30 minutes, then
    refrigerate for one hour and let it site out for 45 minutes or so.
  5. Add oil to a pan and heat. Deep fry chickn till done. Over frying can make it hard. so fry just until cooked and
    tender.
  6. Drain them on a paper tissue.
  7. Drain off the oil from the pan to a pot and retain few drops. or use a fresh pan and add a tsp oil.
  8. When the pan is hot, add curry leaves and green chilies. fry until crisp.
ALSO SEE:  Canadian Poutine Recipe

Seasoning chicken 65 dry

  1. Add the red chili powder, stir it well to blend in oil. Switch off the stove
  2. Add the fried chunks and toss. Serve chicken 65 hot or warm.

To make chicken 65 gravy

  1. Add half tsp more red chili powder, 3 to 4 tbsp curd and half tsp garam masala. or You can also use 2 tbsp tomato sauce, 1 tsp soya sauce and more red chili powder. Mix everything and saute for 2 to 3 mins until the mixture thickens. Do not allow to dry up.
  2. Add the chicken and saute just for a minute.
  3. Chicken 65 gravy is ready to serve hot. Garnish with coriander leaves.
ALSO SEE:  EASY KINILAW RECIPE

Notes: Red chili powder in the seasoning has been used to give a good color to the chicken. You can skip it.

Credits to: indianhealthyrecipes.com

SHARE
Previous articleChicken Soup
Next articleBaked Rice Custard