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
- 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.
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Chicken 65 Recipe
Recipe by KhushbooCuisine: IndianServings
3
servingsPrep time
5
minutesCooking time
45
minutesTotal time
50
minutesIngredients
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.
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