June 19, 2019 chicken 65

Chicken 65 Recipe

INGREDIENTS (1 CUP = 250ML )

  • 250 grams CHICKEN boneless & tender
  • 1 egg white (optional, refer notes)
  • 2 tbsp Corn flour
  • 1 tbsp rice flour or cornflour
  • oil for deep frying

For marination

  • ½ tbsp GINGER GARLIC PASTE
  • ½ tsp red chili powder
  • 1 ½ tbsp CURD OR YOGURT (don’t use sour curd)
  • ½ tsp pepper powder
  • 1/8 tsp turmeric
  • 1 sprig curry leaves finely chopped
  • Salt to taste (about 1/8 tsp)

Seasoning for chicken 65

  • ½ tsp cumin or jeera
  • 1 sprig Curry leaves
  • ½ tsp garlic chopped
  • 2 green chilies sliced
  • ½ tsp pepper powder
  • ¾ tsp red chili powder
  • ½ tsp sugar
  • 2 cloves garlic paste or grated
  • ¼ tsp Salt – use as per your taste
  • 2 tbsp curd or 1 tsp vinegar with 2 tbsp water

Preparation

  • Heat oil in a deep pan until hot enough. Drop a small portion of the batter to the hot oil so that the batter must rise without burning a lot.
  • Fry on a medium high flame until crisp & golden. When the chicken is done cooking, the bubbles will begin to cease. Drain them on a kitchen tissue.
  • Wipe off any moisture on the curry leaves & fry them in the hot oil & set aside for garnishing.
  • Heat a pan with 1 tbsp oil. add cumin, chopped garlic, curry leaves & green chilies.
  • Fry till the leaves turn crisp. Then add garlic paste, red chilli powder, sugar, curd & salt. You can also skip curd & just add 1 tsp vinegar with 2 tbsp water.
  • Stir everything well. When the mixture bubbles well & turns thick, add fried chicken and toss well.
  • Fry on medium heat till it absorbs all the moisture & coats the chicken. This just takes 2 minutes. Over frying can make the chicken hard. So turn off in time.
  •  Serve chicken 65 with sliced onions & lemons. Garnish with curry leaves.

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