How to make Chicken 65 - A dry preparation of chicken pieces marinated in yogurt and a spicy masala and fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Yogurt (दही)

Cuisine : Kerala

Course : Snacks and Starters

Chicken 65 Recipe Card

Chicken 65
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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken 65 checkout Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger, Chicken 65 . You can also find more Snacks and Starters recipes like Pani Puri With Aamras, Crumbed Chicken Fingers, Tilwali Puri , Chana Puri.

Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken 65 Recipe

  • Boneless chicken 1 1/2 inch pieces 450 grams

  • Yogurt 1/2 cup

  • Lemon juice 11/2 tablespoons

  • Rice flour 2 tablespoons

  • Salt to taste

  • Oil 8-10 tablespoons

  • Curry leaves 20

  • Whole dry red chillies 4

  • Ginger 2 inch piece

  • Garlic 6 cloves

  • Turmeric (fresh) 1/2 inch stick

  • Coriander seeds 2 tablespoons

  • Black peppercorns 1 tablespoon

Method

Step 1

Grind masala ingredients to a fine paste along with ten curry leaves. Blend yogurt, lemon juice, rice flour, salt and four tablespoon oil into the ground masala paste.

Step 2

Mix chicken pieces and the masala paste and marinate for an hour in the refrigerator. Heat the remaining oil in a thick kadai or fry pan and add the chicken pieces in small batches of six to eight pieces at a time and stir-fry on high heat for a minute, tossing it continuously.

Step 3

Add another batch of the chicken and repeat.Lower the heat once all the chicken has been added. Turn the pieces frequently, basting with the remaining masala.

Step 4

Cook till the oil separates and the chicken pieces become crispy from outside but remains moist and soft from the inside.Adjust salt, add the remaining curry leaves, toss well and remove. Drain the excess oil and serve the chicken hot.