Tuesday, 19 February 2013

how to make chicken 65 recipe dry crispy masala curry video in Indian and Andhra style by vahrehvah and sanjeev kapoor in english

Chicken 65 recipes, how to make Chicken 65, Chicken 65 video, Chicken 65recipe,hyderabad chicken 65,Chicken 65 recipe dry,chicken 65 curry,chicken 65 masala,chicken 65 video by vanrehvah,south indian chicken 65,Andhra chicken65,chicken 65 by sanjeev kapoor,chicken 65 in english,chicken 65 video,chicken 65 preparation.


                                                             Chicken 65 recipe at last!

   Isn't that the reaction of many of you dear readers? I know that you have patinently waited for the recipe of chicken 65.There have been numerous request for chicken 65 recipe and somehow i never got down toblogging it. This is one of the most popular Indian Chicken starter recipe and being able to re-create restaurant style chicken 65 at home,successfully,gives one a high.A facorite appetizer in our home along with chicken Manchurian.

There are numerous theories doing the rounds on the internet on the origins of Chicken 65.Whatever the real story,must thank the creator of this delicious Chicken starter recipe.

I am going on a short summer holiday in a while(an hour to be precise) and will see you all after the first week of june.Hope you are having a good summer break.





Chicken 65 Ingredients:-

  • Boneless chicken - 250 gms/1/4 kg (cut into small bite sized pieces)
  • Oil for deep frying
  • Yogurt - a little less than 1/2 cup (perugu/curd)
  • Salt to taste
  • Turmeric powder - 1/4 tsp
  • Red chili powder - 1/2 tsp
  • Coriander powder - 1/4 tsp
  • For Marinade:
  • Turmeric powder - large pinch
  • Red Chili powder - 1 tsp
  • Black pepper powder - 1/4 tsp
  • Ginger garlic paste - 1 tsp
  • Lemon juice - 1/2 tbsp
  • Salt to taste
  • To coat chicken that has been marinated:
  • Egg - 1
  • Cornflour - 1 1/2 tbsp
  • Rice flour - 1/2 tbsp
  • For Tempering/poppu/tadka:
  • Cooking oil - 1/2 tbsp
  • Curry leaves - 1 sprg
  • Garlic - 2 cloves, minced (optional)
  • Ginger - 1/2", minced
  • Green chilies - 4-5, slit length wise

Method for Chicken 65:-

  1. Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
  2. In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
  3. After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.
  4. Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
  5. Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.
  6. Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.
  7. Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
  8. Remove onto a serving plate. Garnish with coriander leaves.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...