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Chicken 65 Gravy

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Recipes of authentic Indian recipes, to relish, share and enjoy

 

 Ingredients

  • Chicken : 500 gms
  • Onion : 4, small
  • Ginger Paste : 1 tbsp.
  • Garlic Paste : 11/2 tbsp.
  • Lime : 1
  • Turmeric Powder : 1 tbsp
  • Kashmiri Red chili Powder : 11/2 tbsp.
  • Coriander Powder : 1 tsp.
  • Soya Sauce : 1 tbsp.
  • Tomato Sauce : 2 tbsp.
  • Pepper Powder : 1/2 tsp.
  • Egg : 1
  • Corn flour : 2 tsp.
  • Salt to taste
  • For Seasoning : 

  • Cumin Seeds : 1/4 tsp.
  • Mustard Seeds : 1/4 tsp.
  • Onion : 3, small
  • Ginger: 1/2 inch.
  • Garlic: 2 nos.
  • Mustard seeds: 1/2 tsp.
  • Curry Leaves : 2 springs
  • Green Chilies : 2-3, slit

    Method

  • Wash and cut chicken into small pieces. Marinate chicken pieces with lime juice, ginger-garlic paste, salt, a turmeric powder, red chili powder, pepper powder, egg and cornflour. Keep aside for 2 hrs or overnight. Chop the ginger garlic, onion . Split open green chili.
  • In a nonstick pan, heat the oil to deep fry the marinated chicken pieces in batches. Add the chicken in batches and deep fry each batches atleast for 10-15 min maximum or till when the chicken is cooked in medium flame.
  • Stir often and cook till chicken turns crispy. Filter the excess oil by spreading it on the kitchen tissue. Keep aside.
  • In the same oil add cumin seeds, and mustard seeds when seeds are splutter add the chopped ginger garlic, curry leaves and green chili.  Fry for few seconds.
  • Add the chopped onion and fry till they are golden brown. 
  • Now add soya sauce, tomato sauce, pepper powder, salt, cook for 1 min. Then add the fried chicken and and keep frying it until the gravy coats on the chicken pieces.
  • Continue cooking on low flame for 5 minutes by stirring in between.
  • Yummy chicken 65 is ready to serve.
  • Add more water if it’s dry and make it into a gravy.
  • Serve with hot chapathi’s.


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