Chicken 65 is a spicy, deep-fried chicken dish first made in Chennai’s restaurant.Many chefs believe that 65 chillies were used in each 1 kilogram of chicken hence the dish is name as chicken 65.It is one of the most popular starter all across India ,it is prepared using boneless chicken pieces with spices and then deep fried and later tempered with green chillies and curry adding the beautiful aroma to it as well as cooked in yogurt/dahi.
I always had chicken 65 which was prepared by mother in law ,she prepares it with made Chicken 65 masala and it turns out really good.
I once tried it at home without the masala but failed anyways. Just recently I got the secret recipe from my mother in law of how to prepare chicken 65 at home with out any market masala packet.I tried it as I always love to prepare chicken recipes from scratch.
First time ever the recipe was a success and I am proudly sharing it with you all. Do try this at home and share your experience with us.
Marination time : 3-4 hours
Preparation time : 10-15 mins
Cooking time : 20-25 mins
300 gm chicken breast, cleaned and cut into small cubes (boneless)
1 tbsp ginger garlic paste
1 tsp black pepper powder
1 tsp Salt
1/2 cup corn flour
1 tsp Kashmiri chilli powder (adjust to taste)
1 tsp cumin powder
1 tbsp crushed garlic
1 tbsp finely chopped ginger
1/2 cup thick plain yogurt
A fistful of curry leaves
2-3 cups of oil, for frying
1 tsp sugar(optional)
1 tsp lemon juice
salt as per taste
orange food color(optional)
2-3 green chillies
few finely chopped coriander
Directions || How to preparation chicken 65
In a large bowl ,mix boneless chicken with ginger garlic paste,pepper powder,eggs,corn flour and salt.
Refrigerate this mixture for about 3-4 hours to let the marinade work its magic on the chicken pieces. You can also leave it overnight in the refrigerator.
Heat the oil in a kadai or pan.
Gently add the marinated chicken pieces one by one without overlapping and fry on a medium-low flame until golden brown, turning every once in a while.
Make sure you don’t over-fry the chicken , the chicken should be tender and outside should turn a dark golden brown otherwise the chicken won’t be cooked through.
Remove it out from the oil and drain on paper towels and keep it aside.
For tempering , heat oil in a pan, add cumin seeds and allow it to splutter.
Next add garlic,ginger,chilli-garlic paste(I used home made chilli paste for this recipe),red chilli powder and some salt.
Mix all the ingredients well with the chicken, then add curd and mix it well
The curd will leave some water,once the chicken is well cooked in the curd well in the chicken,add few curry leaves,sugar and lemon juice and saute it for 2-3 mins.
Add little food color,now this is optional if you want a restaurant look.
Turn off the gas and remove the chicken on the serving plate,garnish it with green chillies and coriander.
Serve hot with lemon wedges and raw sliced onions.
Chicken Jalfrezi is tender juicy chunks of mild hot chicken curry cooked in a spicy tomato sauce
studded with stir-fried peppers and onions.This richly flavored jalfrezi with capsicum and onion ,
tastes best with chapati rice, but you can also serve it with steamed rice.
Maharashtrian style chicken ke kalvan/rassa or chicken curry is mindblowing curry which is prepared with onions , grated coconut,tomatoes and special kala masala.This chicken is prepared in famous kala masala(black masala) which is very popular Khandesh region.This ‘khandeshi’ style of cooking is famous in north maharashtra including cities like Dhule,Jalgoan.I will be sharing the recipe of Kala Masala in my next blog, kala masala is used in many famous curries like rassa or amti.It’s again one of my favorite recipe from my mom’s kitchen , nothing can beat the taste.This spicy aromatic chicken gravy is mostly either rice,bhakri’s or chapati’s.Do try this recipe at home and let me know experience 🙂 Read more..
Chicken 65 is a spicy, deep-fried chicken dish first made in Chennai’s restaurant.Many chefs
believe that 65 chillies were used in each 1 kilogram of chicken hence the dish is name as
chicken 65.It is one of the most popular starter all across India ,it is prepared using boneless
chicken pieces with spices and then deep fried and later tempered with green chillies and curry adding the
beautiful aroma to it as wellas cooked in yogurt/dahi.Read more..
Green chicken/Hariyali Murgh is a nice change from usual red chicken curries which we usually made at home.Its a delicious mild spicy and full thick gravy cooked in coriander ground paste which adds a great aroma to this dish.
What is special about this recipe,the curry is very simple to prepare yet it looks and taste like restaurant dish.Read more ..
Chicken rezala ,also know as white chicken is another royal famous Bengali dish with delicious aroma.This dish is a perfect combination of cream and cashews in chicken and other spices which add tons of flavour to the dish.
Just a magical dish with its aroma, texture and taste and serves as a perfect food for the whole family.Do watch the video to learn how to prepare chicken rezala with very easy steps.Read more..
Malai kebab or Malai Tikka gets its name as malai/fresh cream which is one of the key ingredient of this dish.I wanted to try this juicy, melt-in-mouth succulent tikka from a long time ,finally I succeeded !!! Sharing with you this recipe of delicious and aromatic spicy creamy base chicken malai tikka.Read more..
Spinach (Palak) along with other green leafy vegetables is rich in iron.Lets try out this iron rich recipe with chicken.Read more