Saturday, December 21, 2013

Cravings Ravings// Hot n' Spicy Chicken 65

When my mum announces (or rather the delicious aroma of curry leaves melding in with the tender chicken come wafting through the kitchen hinting) Chicken 65 for dinner, fireworks spill in my tum. If you've ever been one to love spicy Indian food, then this is so for you! Its an utterly famous dish in India, and there's a myriad theories for why it's called Chicken 65, but lets cut through the jazz and relish the pictures, shall we? =)
It's simple, quick and will switch your tastebuds to ignite mode, promise!
Ingredients for the marinade : 1. Chicken fillet - 500 g 2. Egg - 1 3. Black pepper powder - 1 tsp 4. Red pepper powder - 1 tsp 5. Ginger & Garlic paste - 1/2 tsp 6. Red food color - a pinch or two to give an snazzy red color to the dish 7. Soya sauce - 1 tsp. 8. Vinegar - 1 tsp 9. Worcestershire sauce - 1 tsp. 10. Tomato sauce - 1 tsp. 11. All purpose flour - 3 tsp. 12. Cornflour - 3 tsp.
Ingredients for the sauce/gravy : 1. Yogurt - 1/2 cup 2. Soya sauce - 1tbsp. 3. Worcestershire sauce - 1 tsp. 4. Tomato sauce - 1 tsp. 5. Coriander powder - 1/2 tsp 6. Garam masala powder - 1/4 tsp (found in the Asian/Indian aisles at grocery stores) 7. Green chili sauce - 1/2 tsp 8. Green chilies - 5-6 (slit into 4, length-wise) 9. Curry leaves - 1 cup 10 . Ginger - 1 tbsp, finely chopped 11. Cooking oil - For frying
Method 1. Clean and dice the chicken to bite size pieces. 2. Mix all the marinade ingredients well. 3. Add the chicken pieces and refrigerate for 30 minutes. 4. Heat oil in a wok and fry chicken pieces in small batches till light golden color 5. Drain the chicken and transfer it to a plate. 6. In another wok, heat about 2-3 tablespoons of oil and add green chilies, curry leaves and saute for about 15 to 20 secs. 7. Remove them with a slotted spoon and keep aside in a plate. 8. Stir fry the chopped ginger in the same oil . 9. Then add coriander powder , garam masala powder , soya sauce, worcestershire sauce, tomato sauce , green chili sauce , yogurt and food color and saute till the yoghurt is no more raw and the oil separates, forming a thick gravy. 10. Add the fried chicken pieces to the sauce/gravy prepared above. 11. Add some of the green chilies and the curry leaves and keep aside some for garnishing 12. Cook on medium heat for few seconds till the chicken is coated well and the gravy is almost dry. 13. Garnish with crisp-fried curry leaves and green chilies and serve hot as a snack or as a side dish.
And there you have it, finger-lickin' gratification!
I daresay the fried chicken chunks and crisp fried curry leaves-chilies make an envious couple, agreed?
We paired this up with some raita [(seasoned yogurt) to counteract the spiciness] and a gorgeous salad on the side.
How long overdue this recipe was, but i believe it's justified since I have a long tingling series of recipe lined up for ya' all!
Oh gosh, and it's been quite a while since I've eaten this and looking at those pictures is making it worse (wrong, looking at the pictures in MACRO)

I can say my mother made a very glad daughter out of me, thanks mum! :*

Okay, we're done here today (oh well, I'm done, you can still dream and ogle at the chicken ya' know!)
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Lots of Love,

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