How to make Chicken 65 - SK Khazana -
Chicken cooked in South Indian style makes a great starter
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken leg, Yogurt (दही)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Chicken 65 - SK Khazana checkout Reshmi Murgh Tikka, Noodle Wrapped Chicken, Afghani Chicken Tikka - SK Khazana, Tandoori Chicken Burger-SK Khazana . You can also find more Snacks and Starters recipes like Pumpkin Cutlet Masala Oats Crusted Chicken Nuggets Aloo Masala Chaat - SK Khazana Special Shaami Kabab
Chicken 65 - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chicken 65 - SK Khazana Recipe
Boneless chicken leg cut into 1 inch pieces 300 grams
Yogurt 1/4 cup
Ginger-garlic paste 2 1/2 teaspoons
Chicken Masala 3 teaspoons
Salt to taste
Crushed black peppercorns to taste
Curry leaves 30-35
Lemon 1/2
Red chilli paste 1 tablespoon
Oil 1 1/2 tablespoons
Oil for deep-frying
Rice flour 1/4 cup
Refined flour (maida) 1 1/2 tablespoons
Green chillies slit 3-4
Garlic chopped 1 1/2 tablespoons
Lemon wedges to serve
Method
Step 1
Take chicken cubes in a bowl, add yogurt, ginger-garlic paste, chicken masala, salt, crushed black peppercorns. Finely chop 12-15 curry leaves and add. Squeeze lemon into it and add red chilli paste and mix till all the chicken cubes are well coated. Keep the chicken in the refrigerator to marinate 25-30 minutes.
Step 2
Heat sufficient oil in a kadai.
Step 3
Add rice flour and refined flour in the marinated chicken mixture and mix well.
Step 4
Drop the chicken pieces into the hot oil and deep fry till crisp. Drain on absorbent paper.
Step 5
Heat 1½ tbsps oil in a non-stick wok, add green chillies, garlic and remaining curry leaves and sauté for a few seconds. Add fried chicken pieces and toss well. Take the pan off the heat.
Step 6
Transfer onto a serving plate and serve hot with lemon wedges.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
