How to make Mild Chicken 65 -
It’s chicken 65 but looks different – boneless chicken cubes marinated and grilled on skewers.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Ginger-garlic paste (अदरक-लहसुन की पेस्ट )
Cuisine : Tamil Nadu
Course : Main Course Chicken
For more recipes related to Mild Chicken 65 checkout Chicken Tetrazini, Chicken Manchurian, Chicken In Paprika And Pepper Sauce, Butter Chicken . You can also find more Main Course Chicken recipes like Chicken Tetrazini, Punjabi Chicken Curry, Grilled Chicken with Spiced Couscous and Red Wine , Chicken Angara.
Mild Chicken 65 Recipe Card
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.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mild Chicken 65 Recipe
Boneless chicken cut into cubes 450 grams
Ginger-garlic paste 1 tablespoon
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Cornflour/ corn starch 3 tablespoons
Refined flour (maida) 1 tablespoon
Salt to taste
Juice of 1 lemon
Fresh coriander leaves chopped 1 tablespoon
Yogurt ¾ cup
Ghee 1 tablespoon
Mustard seeds ½ teaspoon
Cumin seeds ¼ teaspoon
Curry leaves chopped 7-8
Scraped coconut fresh for garnishing
Method
Step 1
Take chicken pieces in a bowl. Add ginger-garlic paste, coriander powder, cumin powder, turmeric powder, chilli powder, cornflour, refined flour, salt and lemon juice and mix well.
Step 2
Add coriander leaves and mix well. Add yogurt, mix well and set aside to marinate for 15-20 minutes.
Step 3
To make the tempering, heat ghee in a non-stick pan. Add mustard seeds and let them splutter. Add cumin seeds, mix and sauté for 10 seconds. Add curry leaves, mix and remove from heat. Set aside.
Step 4
Heat a griller.
Step 5
Skewer the marinated chicken pieces onto satay sticks, place them on the griller and grill, rotating the sticks and basting with the tempering, till golden all around and fully cooked.
Step 6
Serve hot garnished with coconut.
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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.
