Chicken 65 dry & gravy | How to make chicken 65 street style

• Meat

  • 250 g Chicken cubes, boneless

• Produce

  • 2 Green chile

• Refrigerated

  • 1 Egg

• Condiments

  • 3 tbsp Curd & 1/2 tsp of garam masala or 2 tbsp tomato sauce and 1 tsp soya sauce
  • 1 tsp Ginger-garlic paste

• Baking & Spices

  • 3/4 tbsp Corn flour or corn starch
  • 1/4 tsp Garam masala powder or biryani masala powder
  • 3/4 tsp Kashmiri or byadgi red chili powder
  • 2 generous pinches Kashmiri or byadgi red chili powder
  • 1 Little salt
  • 1/4 tsp Pepper, powder
  • 1 Half tsp Red chili powder
  • 1 Salt

• Oils & Vinegars

  • 1 tsp Oil
  • 1 Oil
  • 1 tsp Vinegar

• Frozen

  • 1 sprig Curry
  • 4 sprigs Curry, leaves

Found on indianhealthyrecipes.com

Description

Ingredients

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

Directions

• Mix red chili powder, vinegar and oil to a smooth paste.
• Marinate with the paste made above along with pepper powder, ginger garlic paste and salt.
• 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.
• 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.
• 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.
• Drain them on a paper tissue.
• Drain off the oil from the pan to a pot and retain few drops. or use a fresh pan and add a tsp oil.
• When the pan is hot, add curry leaves and green chilies. fry until crisp.
• Add the red chili powder, stir it well to blend in oil. Switch off the stove
• Add the fried chunks and toss. Serve chicken 65 hot or warm.
• 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.
• Add the chicken and saute just for a minute.
• Chicken 65 gravy is ready to serve hot. Garnish with coriander leaves.

Nutrition