CHICKEN - 65 DRY AND WITH GRAVY

A Hyderabadi gravy version of making chicken 65which can be eaten as a starter and is deep fried snack item sauted in gravy made with boneless chicken. Here I have shared both the ways –dry version as well as with gravy. Chicken 65 is delicious, deep fried chicken from the house of Tamil Nadu which is marinated with spices and tempered with green or dry red chillies, mustard seeds and curry leaves. It came out too good and beyond my expectations and loved by all at my place. Even I was surprised myself how fast, easy and yet tasty is this recipe!!! Check this out and try this recipe at home and surprise your family.  You can get ready made masala packet in daily needs shop or super market, I always make it with fresh masala prepared at home. Please follow the steps and notes properly while making this dish.    

INGREDIENTS:

250 gm Boneless chicken

1 teaspoon ginger, finely chopped

1 teaspoon garlic, finely chopped

¾ teaspoon Kashmiri or byadgi red chilli powder

10-12 curry leaves, finely chopped

Salt as needed

1 teaspoon oil

1 teaspoon oil

1 teaspoon garam masala powder

¾ tablespoon corn flour

Oil for deep frying

1 -1/2 tablespoon curd

Seasoning for dry version-

2 generous pinch Kashmiri chilli powder

2 sprigs of curry leaves

½ green chillies, slit and de-seeded

Seasoning for gravy-

3-4 tablespoon curd [see notes]

½ teaspoon garam masala powder

½ teaspoon red chilli powder

2 sprigs curry leaves

1-2 green chillies, slit and de-seeded

A pinch of salt

METHOD:  

STEP 1 – Wash and pat dry the chicken pieces.

STEP 2 – Take a bowl and add red chilli powder, vinegar, oil, pepper powder, ginger- garlic, garam masala and salt

and other ingredients  in a bowl.

STEP 3 – Add vinegar

and curd to it

and mix all together till combined well.

STEP 4 – Set  this marination aside for 10-20 minutes.

STEP 5 – Now add chicken pieces in the marination and coat them well with the masala.

Refrigerate it for about 30 minutes-2 hours.

STEP 6 – Heat oil in kadai. Deep fry the chicken pieces till golden brown or cooked well.[see notes]

STEP 7 – Drain excess oil on kitchen towel.

Seasoning Chicken 65 dry-
STEP 1 – Now take 1-2 tablespoon oil [see notes] in a wide kadai, add curry leaves, green chillies and fry till crisp. Add chilli powder, stir it to blend in oil. Swtich of the stove.

STEP 2 – Add fried chicken chunks to it and toss well. Chicken 65 is ready to serve.

Serve hot and spicy chicken 65 with some schezwan sauce and onion rings.

To make Chicken 65 gravy-

STEP 1 – Heat oil, add slit green chillies, curry leaves and sauté for 1 minute.[see notes]

STEP 2 - Add ½ teaspoon chilli powder, 2-3 tablespoon Tomato sauce and 1 teaspoon soya sauce. Mix well.

STEP 3 – Then add chicken chunks and give a nice stir and toss them for a minute.

STEP 4 – Add 2-3 tablespoon water to make gravy and cook for another 4-5 minutes. Serve hot.

Serve hot chicken 65 with gravy and enjoy.

NOTES: * Don’t over fry the chicken pieces, it can make them hard and chewy, so be careful while                   frying. They should be fried properly.

               * Here I used the oil from the same oil which we used for frying.

               * You can use 2-3 tablespoon tomato sauce and 1 teaspoon soya sauce instead of curd and                     garam masala for gravy.

               * Here I used 1 roughly sliced onion and some big pieces of capsicum in my dish. But you                   can avoid it.

               * Marination helps to tenderise the chicken and make it soft.

               * Adjust the spice powders according to your taste buds.

               * Make sure you can add chopped curry leaves in the marination they give excellent flavour.

               * Vinegar gives an amazing flavor to the finished dish, but if you are not comfortable using                 vinegar replace it with lemon juice but highly recommend using vinegar.