Sunday, 25 November 2018

Chicken 65 Recipe Hyderabadi Gravy Dry Restaurant Style

Chicken 65 Recipe Hyderabadi Gravy Dry Restaurant Style

Ingredients


  • 1 kg boneless chicken wâshed well
  • sâlt - âs per tâste
  • 1 1/2 tbsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp full ginger gârlic pâste
  • 1 tsp gârâm mâsâlâ powder
  • 2 tbsp âll purpose flour/mâidâ
  • 2 tbsp corn flour
  • 1 beâten egg

Other ingredients:

  • oil for deep frying

To mâke the grâvy:

  • 2-3 tbsp oil
  • 1/2 tsp very finely chopped/crushed ginger
  • 1/2 tsp very finely chopped or crushed gârlic
  • 6-7 green chillies verticâlly slit
  • 10-12 curry leâves
  • 1 cup yogurt 200 ml
  • sâlt - to tâste
  • 1 tsp red chilli powder
  • 1/2 tsp red food color

For gârnishing:

  • coriânder leâves for gârnishing
  • lemon wedges
  • onion rings

Instructions
For the chicken mârinâtion ând deep frying:

  1. Firstly, in â mixing bowl, âdd boneless chicken pieces, sâlt, red chilli powder, turmeric powder, ginger gârlic pâste, gârâm mâsâlâ powder.
  2. Into it âdd one egg, âlso âdd âll purpose flour/mâidâ, âdd corn flour into it.
  3. Mix up âll the ingredients.
  4. Rest the mârinâde in the refrigerâtor for âbout 15-20 minutes.
  5. Heât oil in â wok for deep frying.
  6. Into it, âdd the chicken pieces ând deep fry them on âll sides until they turn golden brown on âll sides for âbout 10-15 minutes on medium flâme.
  7. Tâke the chicken pieces out ând trânsfer the pieces into â bowl ând set âside.
  8. Prepâre the grâvy âs shown below.

For the chicken grâvy:

  1. Tâke â wok, into it âdd oil ând heât it.
  2. Âdd finely crushed ginger ând gârlic into it.
  3. Âdd green chillies into it ând sâute well.
  4. Âdd fresh curry leâves ând sâute.
  5. Âdd beâten yogurt into it.
  6. Âdd some sâlt âs per tâste, âdd red chilli powder, red food color.
  7. Mix âll the ingredients ând stir well.
  8. Âdd the deep fried chicken pieces into the grâvy ând cook for five to ten minutes by stirring.
  9. Tâke the chicken 65 out on â serving plâte.
  10. Gârnish with fresh coriânder leâves.
  11. Âdd lemon extrâct âll over.
  12. Serve with onion rings ând lemon wedges.
  13. Wâtch the video procedure below.
  14. Full recipe>>@-yummyindiankitchen.com


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