Chicken 65
The other day I visited Buhari restaurant in Chennai and had the famous Chicken 65. Please find here more details and photos.
Then I thought of trying it at home and the result was fantastic. Only difference was I didn't add food color.
Then I thought of trying it at home and the result was fantastic. Only difference was I didn't add food color.
Basic recipe credit - Sanjeev Kapoor
Chicken 65 - Hot and spicy deep fried chicken and serve as a starter .
Preparation Time : 1 hour 15 minutes
Cooking Time : 30 minutes
Servings : 4
Ingredients
Chicken pieces, cut into 1½ inch cubes - 450 grams (wash, clean, drain out water and wipe each pieces with a soft kitchen towel)
Yogurt - 2 tablespoon
Lemon juice - 1 1/2 tablespoons
Rice flour - 2 tablespoons
Salt - to taste ( or 1 teaspoon )
Oil - 1 tablespoons
Yogurt - 2 tablespoon
Lemon juice - 1 1/2 tablespoons
Rice flour - 2 tablespoons
Salt - to taste ( or 1 teaspoon )
Oil - 1 tablespoons
200 ml oil for deep frying
For masala ( spice paste ):
Dried red chillies - 4 ( or 1 teaspoon red chilli powder )
Turmeric powder - 1/4 teaspoon
Ginger - 2 inch piece
Garlic - 6 cloves
Coriander seeds - 2 tablespoons
Black peppercorns - 12-15
10 curry leaves
Turmeric powder - 1/4 teaspoon
Ginger - 2 inch piece
Garlic - 6 cloves
Coriander seeds - 2 tablespoons
Black peppercorns - 12-15
10 curry leaves
Method
Grind the ingredients of the masala to a fine paste.
Mix the yogurt, lemon juice, rice flour, salt, and one tablespoon oil into the ground masala paste.
Coat the chicken with the masala paste and marinate for an hour in a refrigerator.
Heat 200 ml oil in a thick-bottomed kadai / frying pan. Reduce heat to medium and deep fry chicken pieces in batches ( 7 - 8 ) at a time till golden brown on both sides. Turn pieces frequently.
Mix the yogurt, lemon juice, rice flour, salt, and one tablespoon oil into the ground masala paste.
Coat the chicken with the masala paste and marinate for an hour in a refrigerator.
Heat 200 ml oil in a thick-bottomed kadai / frying pan. Reduce heat to medium and deep fry chicken pieces in batches ( 7 - 8 ) at a time till golden brown on both sides. Turn pieces frequently.
Drain and place on kitchen paper to absorb excess oil. Sprinkle deep fried curry leaves ( optional ).
Serve hot as a starter.
Serve hot as a starter.
1 comment:
Woww just drooling here, yummy!
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