Chicken 65 Recipe How To Make Chicken 65 Dry And Recipe Of Chicken 65 Gravy Food

CHICKEN 65 RECIPE ( HOW TO MAKE CHICKEN 65 DRY AND RECIPE OF CHICKEN 65 GRAVY )

Steps:

• At first, for marinating chicken in a large mixing bowl add boneless chicken pieces.
• Then add a few tablespoons of curd or yogurt.
• Next add some powder spices including turmeric powder, Kashmiri red chili powder, black pepper, salt.
• Furthermore add a few tablespoons of cornflour, maida in it.
• Additionally, add a tablespoon oil and a few freshly chopped curry leaves.
• Now, mix everything and set aside for marination at least 1 to 2 hours in the refrigerator.
• Next for chicken 65 fry heat oil in a pan and shallow fry or deep fry marinated chicken pieces in medium flame.
• Flip each chicken piece after 4 to 5 min and cook both sides until chickens become golden brown.
• When both sides become golden brown, take them out and drain off the excess oil of fried chicken on a kitchen tissue.
• Now, for making chicken 65 masala, heat oil in a pan and spread it evenly in medium flame.
• Next, add chopped ginger-garlic, green chili, cumin seed and a few tablespoons of fresh curry leaves
• Then, saute in medium to low flame until raw smell completely goes away.
• Now add a few tablespoons of red chili sauce, a little water,kashmiri red chili powder, sugar, and salt to taste make a quick stir for another 2 to 3 min in medium flame.
• Finally, add fried chicken 65 in this mixture and make a quick toss in medium to high flame up to 2 to 3 min until all chicken pieces mix completely in gravy.
• Furthermore, for garnishing chicken 65 you can add freshly chopped curry leaves.

CHICKEN 65

Steps:

• Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.
• Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.
• Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.
• Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.