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Chicken 65 is a work of art ✨ But...
What if you can turn it into a masterpiece ?
If you wanna spice up the mainstream Chicken 65 - This recipe will blow your mind ?
Hyderabadi Chicken 65 Recipe:
Marination:
Chicken (boneless cubes) - 500 grams
Ginger Garlic Paste - 1 tbsp
Salt - 1 tsp
Lemon Juice - 1 tbsp
Kashmiri Chilli Powder - 3 tsp
Black Pepper Powder - ½ tsp
Garam Masala Powder - 1 tsp
Cumin Powder - 1 tsp
Turmeric Powder - ¼ tsp
2nd Marination:
Egg - 1 no
Cornflour - 2 tbsp
Maida - 2 tbsp
Other Ingredients:
Oil - 1 tbsp
Garlic (finely chopped) - 1 tbsp
Ginger (finely chopped) - 1 tsp
Green Chilli (sliced) - 3 nos
Curry Leaves - 2 Sprigs
Red Chilli Powder - 1 tsp
Curd (beaten) - ¼ Cup
Coriander Leaves (finely chopped) - 1 tbsp
Cooking Instructions:
1. Add all the ingredients for marination to the chicken and mix well. Refrigerate for at least 20 minutes or overnight.
2. After refrigeration, add cornflour, maida, and egg for the 2nd marination and mix just until combined.
3. Heat oil for deep-frying and fry the chicken on medium-high heat until crisp and cooked inside for around 6-8 minutes.
4. Remove from the oil and set aside.
5. In another pan, heat oil and add garlic, ginger, green chilli, and curry leaves. Saute for 30 seconds.
6. On low heat, add the red chilli powder and mix. Once mixed, add the beaten curd and mix again.
7. Add the fried chicken and mix on high heat until evenly coated. Finish with some coriander leaves.
8. Serve hot as an appetizer or even as a side to biryani.
Cooking Tips:
1. Don’t overmix the chicken after adding the maida. This can cause it to become sticky and less crisp. This is because of gluten formation.
2. Taste and adjust seasoning after adding the fried chicken to the curd.
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