Millennium Post

Chicken 65

Chicken 65


Chicken (boneless) 1 kg

Salt to taste

Red Chilli Powder ½ tbsp

Turmeric Powder ½ tsp

Ginger Garlic Paste 1 tsp

All-Purpose Flour 2 tbsp

Corn Flour 2 tbsp

Egg (beaten) 1

Oil to deep fry

For Gravy

oil 2-3 tbsp

Ginger (finely chopped) ½ tsp

Garlic (crushed) ½ tsp

Green Chillies (vertically slit) 6-7

Curry Leaves 10-12

Yogurt 1 cup

Salt to taste

Red Chilli Powder 1 tsp


For marination & frying:

First, in a mixing bowl, add boneless chicken pieces, salt, red chilli powder, turmeric powder, ginger garlic paste. Into it, add one egg. Also add all-purpose flour and corn flour into it. Mix up all the ingredients. Rest the marinade in the refrigerator for about 15-20 minutes. Heat oil in a wok for deep frying. Into it, add the chicken pieces and deep fry them until they turn golden brown on all sides (for about 10-15 minutes on medium flame). Take the chicken pieces out and transfer the pieces into a bowl and set aside.

For gravy:

Take a wok; into it, add oil and heat it. Add finely crushed ginger and garlic into it. Add green chillies and sauté well. Add fresh curry leaves and sauté. Add beaten yogurt into it. Add some salt as per taste; add red chilli powder, red food color. Mix all the ingredients and stir well. Add the deep fried chicken pieces into the gravy and cook for five to ten minutes by stirring. Take the chicken 65 out on a serving plate. Garnish with fried curry leaves. Add lemon extract all over. Serve with lemon wedges.

(Courtesy: Chef Pawan Bisht, Verandah, New Delhi)

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