Sunday, 22 May 2016

The mouth-watering Chicken 65 / Chicken Pakora

Recipe of chicken pakoras also known as chicken 65. A mouth watering dish very easy to make.

Guys, here goes the mouth-watering recipe of chicken pakoras also known as Chicken 65 along with its beautiful picture.

Chicken 65
Ingredients:

boneless chicken 250 gm,bite size piece,

FOR FRYING

Curd less than 1/2 cup.
salt to taste.
chilly garlic sauce 1 tsp.
turmeric powder 1tsp.
red chilly powder 1/2 tsp.
coriander powder 1/4 the tsp.
1 drop red food color.

FOR MARINATION

turmeric powder 1 pinch.
red chilly powder 1 tsp.
black pepper powder 1/4 tsp.
ginger garlic paste 1 tsp.
lemon juice 1/2 tsp.
cummin powder 1 tsp.
salt to taste.

TO COAT THE CHICKEN THAT HAS BEEN MARINATED

1 EGG.
1 1/2 tbsp corn flour.
1/2 tbsp rice flour.

FOR TEMPERING

Cooking oil 1/2 tbsp.
curry leaves, two sprigs or as many as you like, but the leaves has to be fresh.
cumin 1/4 tsp.
garlic 2 cloves minced.
ginger 1/2? minced.
green chilly 4-5 , slit lengthwise.
onion 1/2, sliced.

METHOD

Marinate in the marinade for 1 hr.

In a bowl mix ingredients “FOR FRYING” except oil and keep aside.

After marinating for 1 hr. coat with egg,corn flour and rice flour.

Deep fry the chicken till golden brown. Do not crowd chicken pieces in oil during frying. Oil must be very hot for frying. Do not keep chicken in oil for long. Chicken pieces will get boiled and soft fast as the pieces are small. Otherwise chicken pieces will get harder and rubbery. THIS IS VERY IMPORTANT PART OF THIS RECIPE.

Heat a separate cooking vessel with 1 tbsp of oil in medium heat. Add cumin seeds, add ginger and garlic and saute for few seconds. Then add curry leaves and green chilies , saute for few seconds. Add onions and fry till translucent. Add the deep fried chickens and toss well. Cook for 2 minutes. REDUCE FLAME. Add yogurt mixture and cook on low and medium flame while CONTINUOUSLY mixing the contents well TILL THE YOGURT DRIES UP. Remove in a plate and serve.