Chicken 65
Posted on October 21, 2021 by Hima Devarapalli, M.D.
Don't ask me where the 65 comes from, because that's a real mystery. Growing up and
owning Indian restaurants, I learned quite a bit of cooking. But nothing ever compared
to this spicy tangy dish that is perfect as an appetizer or main course with some
basmati rice. It originated in the city of Hyderabad, where there is a mix of recipes
from south India and the Mughal Empire. Hyderabad truly is one of the best cities
to visit, especially for food lovers.
Part 1
Ingredients
- 1 pound chicken, boneless, cut into small pieces (roughly about half of a chicken kabab size)
- 1 egg
- 1 tablespoon ginger garlic paste
- 4 tablespoons cornstarch
- 1/2 tablespoon chili powder
- 1/2 tablespoon garam masala
- 1/2 tablespoon salt
- 1/2 tablespoon turmeric
- 2 tablespoons dried fenugreek leaves
- 3 tablespoons lemon juice
- 2 drops orange-red food coloring
Directions
Mix all ingredients together and marinate for 30 minutes minimum.
Part 2
Deep fry, avoiding clumping. Set aside.
Part 3
Ingredients
- Olive oil
- Diced onion
- 2 stems curry leaves (optional)
- 1 tablespoon cumin seed
- 1 tablespoon ginger garlic paste
- 1/2 tablespoon turmeric
- 1 tablespoon salt
- 1 cup yogurt
- 1 drop orange-red food coloring
- 1 tablespoon coriander powder
- 1 tablespoon garam masala
- 1/2 tablespoon pepper
- 1/4 cup chicken broth
- Fresh cilantro (optional, as garnish)
Directions
1. Add 2 tablespoons of olive oil in a large skillet and heat to medium.
2. Add the cumin seed and curry leaves. This should sizzle. Allow it to simmer for few seconds.
3. Add the diced onions and sauté until light brown.
4. Add ginger, garlic paste, turmeric, salt and yogurt. Sauté.
5. Add a drop of orange-red food coloring, coriander powder, garam masala and black pepper. Simmer for 5 minutes.
6. Add the chicken stock and simmer for another 5 minutes until the consistency is like a dry curry and not soupy.
7. Add the chicken on top, mix and simmer for 5 minutes.
8. Add green chili and sliced onions for garnish along with some fresh cilantro.
This usually is served with hot basmati rice. You can always add more or less spice to taste.