CHICKEN 65
Ingredients:
1. Chicken - 1/2Kg (cut into small pieces)
2. Red chilli powder - 4 tsp
3. Coriander powder - 2 tsp
4. Turmeric powder - 1/4 tsp
5. Garam masala - 1/4 tsp
6. Lemon juice - 4 tsp
7. Curd - 2 tsp
8. Ginger & Garlic paste - 1 tsp
9. Orange food colour - 4 pinch
10. Salt - 1 tsp
11. Oil - for deep frying
12. Coriander leaves - for garnishing (optional)
Preparation:
First clean and wash the chicken pieces.
Drain all the water and keep it aside.
Now take the bowl and mix all the ingredients and make a paste.
Then add the boneless chicken pieces and rub to coat the masala to all sides of the chicken.
Marinate this for at least 1 hour in fridge.
Now heat the kadai with oil and add the marinated chicken pieces and deep fry until the pieces turn into brown colour on all sides.
Drain excess oil and garnish with coriander leaves.
Now chicken 65 is ready.
Ingredients:
1. Chicken - 1/2Kg (cut into small pieces)2. Red chilli powder - 4 tsp
3. Coriander powder - 2 tsp
4. Turmeric powder - 1/4 tsp
5. Garam masala - 1/4 tsp
6. Lemon juice - 4 tsp
7. Curd - 2 tsp
8. Ginger & Garlic paste - 1 tsp
9. Orange food colour - 4 pinch
10. Salt - 1 tsp
11. Oil - for deep frying
12. Coriander leaves - for garnishing (optional)
Preparation:
First clean and wash the chicken pieces.Drain all the water and keep it aside.
Now take the bowl and mix all the ingredients and make a paste.
Then add the boneless chicken pieces and rub to coat the masala to all sides of the chicken.
Marinate this for at least 1 hour in fridge.
Now heat the kadai with oil and add the marinated chicken pieces and deep fry until the pieces turn into brown colour on all sides.
Drain excess oil and garnish with coriander leaves.
Now chicken 65 is ready.
CHICKEN FRY
Ingredients:
1. Chicken leg pieces - 102. Pepper powder - 2 tsp
3. Turmeric powder - � tsp
4. Ginger garlic paste - 3 tsp
5. Salt - to taste
6. Food colour - a pinch
7. Oil - for deep fry
Preparation:
Clean and wash the chicken leg pieces.Make slits into them with knife.
Now marinate the chicken pieces with the ingredients.
Marinate the chicken leg pieces for over night in the refrigerator.
Next day heat oil in a pan and deep fry the chicken pieces in hot oil.
Poking with a fork to see it is well cooked on all sides.
Remove from the heat and drain the excess oil.
Garnish with onion rings and lemon pieces.
Chicken fry is ready.
Serve hot with fried rice, biriyani etc...
DUM CHICKEN
Ingredients:
1. Chicken - 750 g2. Thick curd - 1 cup
3. Onion - 2 finely sliced
4. Green chilli paste - 2 tsp
5. Ginger garlic paste - 2 tsp
6. Butter - 2 tsp
7. Bay leaf - 1
8. Cashew nuts paste - 5 tbsp
9. Garam masala - 1 tsp
10. Coconut milk - 1 cup
11. Cinnamon - small stick
12. Cardamom - 2
13. Oil - 4 tbsp
14. Salt - to taste
15. Coriander leaves - for garnishing
Fried Rice Preparation:
Clean and wash the chicken pieces.Drain all the water.
Now marinate the chicken pieces with curd, half portion of the ginger garlic paste for 2 hours.
Now take a heavy bottomed vessel and heat with oil.
Add the bay leaf.
Saut for a min.
Then add the sliced onions and saut� till the onion colour change into brown.
Add the remaining ginger garlic paste.
Saut� till the raw smell disappears.
Now add the marinated chicken pieces and cook for 3 to 5 mins.
Then add the cashew nut paste and stir gently.
Now add the coconut milk and garam masala. Now cover with a lid or aluminium foil on it.
Cook on very low flame for 20 to 25 mins or till the chicken are cooked.
Finally garnish with coriander leaves.
Dum chicken is ready.
Serve hot with rice, roti or paratha.