Chicken 65 or 'hot and Spicy Chicken'!
"This recipe is posted by request. I found it on www.khanakhazana.com. It was submitted by Madhavi from NJ, USA. This famous dish from Andhra region goes great with rice and sambar. Also a favorite companion on drink parties. To reduce heat in the recipe just substitute half of chili powder with shimla mirch powder."
photo by Gray Panther Chef
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 lbs boneless skinless chicken thighs
- 1 teaspoon allspice (cloves, cinnamon, cardamom)
- 1 egg
- 1 1⁄2 teaspoons garlic paste
- 1 1⁄2 teaspoons ginger paste
- onion, for garnishing
- 2 teaspoons red chili powder
- salt
- 2 teaspoons all-purpose flour
- 2 cups yoghurt
- vegetable oil (for frying)
- 12 green chilies
- 4 drops red food coloring
- 2 teaspoons cornflour
- 3 teaspoons lime juice
directions
- Mix corn flour, all purpose flour, egg, ginger garlic paste, chili powder and salt to thick batter.
- Add water if required.
- Add chicken pieces to the batter and marinate for an hour.
- Deep fry the marinated chicken pieces till they turn golden.
- Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt, garam masala, red color, little salt and the fried chicken pieces.
- Fry for 4-5 minutes and remove from heat.
- Add lime juice, mix well and garnish with onions.
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Reviews
-
Don't mix the ketchup, hot sauce or anything with acid into the burger mixture! The meat will become mealy and crumbly due to the acid in the sauces. It denatures the meat or cooks it. Ever see a buffalo chicken burger in the market? That's what I thought....there is a reason. Put the condiments on the burger after it is cooked. -
Hubby loved it.....the best chicken dish EVER!!! Not to worry, it is superb, would reccommend to any one who likes things HOT, you can tone it up or down! -
This is a very delicious chicken 65! Very good flavor. The red food coloring turned my yogurt sauce pink, though, so I would omit it next time. :) I would make this again, thank you!! -
This recipe was very easy to prepare n really turned out good. My son loved it alot. I garnished it with fried chillies n curry leaves in the end which imparted a restaurant-like chkn 65 flavor to the dish. -
I had this recipe, though I didnt know where I got it from.Great recipe. Is a regular in our menu.
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RECIPE SUBMITTED BY
<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>
