Chicken 65 Recipe

Chicken 65 Recipe

Prep time: 5 minutes

Cooking Time: 45 minutes

Total Time: 50 minutes

Serves: 2-3 people

Ingredients For Chicken 65 Recipe:

• Chicken: 500 grams chicken thigh/breast (boneless and skin removed)
• Egg white of an egg
• Yogurt 1/2 cup
• Rice flour: 1 tbsp
• Lemon juice 1 tbsp
• Salt to taste
• Coconut oil: 6-7 tbsp
• Ginger garlic paste: 2 tbsp
• Desiccated coconut powder: ½ cup
• Curry leaves: 12-15 leaves

For masala

• Dried red chilies whole: 1
• Kashmiri Chilli Powder/paprika: 2tbsp
• Coriander powder: 2 tablespoons
• Black peppercorns: 1 tbsp

Method

1. Grind the dry spices and make a powder.
2. Coat the chicken pieces with 1 tbsp of ginger garlic paste, lemon juice, half the content of the freshly ground powder, salt, rice flour, 1 tbsp coconut oil, 1 tbsp Kashmiri powder, egg white. Keep this aside for an hour or two in the refrigerator.
3. Now time to pan-fry the chicken. Traditionally the chicken pieces are a deep friend but I pan-fry the chicken pieces. So in a thick-bottomed pan, pour 5 tbsp of coconut oil and pan fry the chicken. But do not add all the pieces, this will bring down the temperature of the oil and won’t fry the chicken properly. Fry them in 2 -3 batches for the best results.
4. In the same pan (with leftover oil from frying) add the curry leaves, 1 tbsp ginger garlic paste, 1 tbsp Kashmiri chili powder, fried chicken and coat everything well. Now add the yogurt to the same pan and cook this on low heat till the yogurt reduces and gets absorbed by the chicken. Now add the coconut powder and coat the chicken well.
5. Your dish is ready, eat with plain dosa or as a side dish.

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HOW TO MAKE CHAAT MASALA AT HOME

Chicken 65 Recipe

Recipe by KhushbooCuisine: Indian

Servings

3

servings

Prep time

5

minutes

Cooking time

45

minutes

Total time

50

minutes

Ingredients

• Chicken: 500 grams chicken thigh/breast (boneless and skin removed)

• Egg white of an egg

• Yogurt 1/2 cup

• Rice flour: 1 tbsp

• Lemon juice 1 tbsp

• Salt to taste

• Coconut oil: 6-7 tbsp

• Ginger garlic paste: 2 tbsp

• Desiccated coconut powder: ½ cup

• Curry leaves: 12-15 leaves

• For Masala:

• Dried red chilies whole: 1

• Kashmiri Chilli Powder/paprika: 2tbsp

• Coriander powder: 2 tablespoons

• Black peppercorns: 1 tbsp

Directions

• Grind the dry spices and make a powder.
• Coat the chicken pieces with 1 tbsp of ginger garlic paste, lemon juice, half the content of the freshly ground powder, salt, rice flour, 1 tbsp coconut oil, 1 tbsp Kashmiri powder, egg white. Keep this aside for an hour or two in the refrigerator.
• Now time to pan-fry the chicken. Traditionally the chicken pieces are a deep friend but I pan-fry the chicken pieces. So in a thick-bottomed pan, pour 5 tbsp of coconut oil and pan fry the chicken. But do not add all the pieces, this will bring down the temperature of the oil and won’t fry the chicken properly. Fry them in 2 -3 batches for the best results.
• In the same pan (with leftover oil from frying) add the curry leaves, 1 tbsp ginger garlic paste, 1 tbsp Kashmiri chili powder, fried chicken and coat everything well. Now add the yogurt to the same pan and cook this on low heat till the yogurt reduces and gets absorbed by the chicken. Now add the coconut powder and coat the chicken well.
• Your dish is ready, eat with plain dosa or as a side dish.