Saturday, 25 June 2011

Chicken 65

Hyderabadi Chicken 65 Recipe

  • Boneless chicken – 1/2 kg
  • Egg – 1 no
  • Ginger-Garlic paste – 1 tbsp
  • Red chilly powder  – 1 tsp
  • Red food color – 2 pinch
  • Corn flour – 2 tbsp
  • Green chilly – 8 no (split)
  • Curry leaves – 10 no
  • Ginger finely chopped –1 tbsp
  • Curd/Yogurt – 1 1/2 cup
  • Ajinomoto – 1 pinch
  • Black Pepper powder – 1/2 tsp
  • Coriander leaves for garnish
  • Oil for deep frying
  • Salt to taste 
  1. Take a bowl. Add ginger garlic paste, food color, salt, chilly powder, corn-flour, egg, chicken and mix well. Set aside this marinate for half an hour.
  2. Take a heavy bottom deep frying pan with sufficient oil.
  3. When oil is hot, fry the chicken pieces in batches and set aside.
  4. Take another nonstick pan. Put 2 tbsp oil, add finely chopped ginger and fry for 2 min.
  5. Put green chilies and sauté for another 2 minutes. Then put curry leaves and fry till curry leaves turn crispy.
  6. Add yogurt and cook for a couple of more minutes. When the curd starts to bubble, add salt, ajinomoto , food color and then add the fried chicken. Now increase the heat and mix well.
  7. Once you see that the chicken has absorbed 3/4th of the curd, add pepper and mix well.
  8. Continue tossing the chicken slowly without breaking them into smaller pieces. I would recommend using a wooden spatula. Toss the chicken until all the curd is absorbed and you are left with almost dry chicken pieces.
  9. Garnish with coriander leaves and serve hot.

No comments:

Post a Comment