Today's recipe is Chicken 65. I hope you will enjoy watching this video. Please like and share our video.
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Ingredients for Restaurant Style Chicken 65 :
- Boneless chicken, cubed - 400 gms
For the marination:
- Salt - to taste
- Ginger Garlic paste - 2 tsp
- Kashmiri Chilli Powder - 4 tsp
- Pepper powder - 1 tsp
- Curd/Yogurt (whisked) - 2 tbsp
For the batter:
- Corn flour - 3 tbsp
- Rice flour - 1 1/2 tbsp
Other Ingredients:
- Garlic chopped - 2 tsp
- Green chilies cut and slit - 6
- Curry leaves
- Pepper powder - 1/2 tsp
- Oil - 2 tbsp & oil for deep frying the battered chicken
Preparation:
- Wash and pat dry the boneless chicken fillets. Cut into bite-sized pieces.
- Marinate the chicken pieces with the items indicated. Set aside for 1 hour at room temperature.
- After one hour, add the cornflour and the rice flour. Mix well to coat the chicken pieces.
- Chop the garlic cloves, cut & slit the green chilies.
Process:
- Heat oil & once the oil is medium hot, drop the breaded chicken pieces one at a time and fry in batches, to not crowd the pan.
- Keep stirring to fry uniformly for 4-5 mins and remove once golden brown and cooked through. Fry in batches if needed.
- For the tempering, heat 1 tbsp oil in a wok/kadhai.
- Add the chopped garlic, slit green chilies, and the curry leaves. Mix and sauté on medium heat for around 30 secs.
- Add the fried chicken pieces and give a mix and fry on medium heat for a minute.
- Now add the 1/4 tsp pepper powder, mix and continue to fry on medium heat for another minute.
- Serve hot as a starter.
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