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Indian With Joyita – Chicken 65

Indian with Joyita – Chicken 65

serves 4

INGREDIENTS: Tbsp : Tablespoon Ts : Teaspoon

900 g Chicken breast
1 ts to start with Salt as per taste
1 ts Ginger garlic paste
1/2 ts Black pepper powder
1 ts Garam masala powder
2 tbsp Corn Flour
2 tbsp Hvetmel ( all purpose flour)
1 Egg ( beaten)
2 ts Kashmiri chilli powder
1/2 ts Turmeric powder
Sunflower oil to fry

For Sauce

2-3 tbsp Sunflower oil
1/2 ts Ginger ( very finely chopped/crushed)
1 ts Garlic ( very finely chopped/crushed)
2-3 Green Chilli ( remove the seed depending on how hot you prefer, can reduce if you don’e need hot)
12-15 Fresh curry leaves 12-15
1 cup ( 200 ml) Yoghurt
1 ts to start with Salt to taste
1/2 ts Whole cumin seed
1 tbsp Ginger garlic paste
1/2 ts Red food colour
1 ts kashmiri red chilli powder
1/2 ts Black pepper powder
1/2 ts Hvetmel ( all purpose flour)
3 tbsp Coriander leaves ( finely chopped)
2 tbsp chili garlic sauce

For garnishing

Isberg salad
Red Onion rings

PREPARATION :

For the chicken marinade and deep frying:

  • Firstly, in a mixing bowl, add boneless chicken pieces ( cut in cubes) , salt, Kashmiri chilli powder, turmeric powder, ginger garlic paste, black pepper powder, garam masala powder.
  • Into it add one beaten egg, also add all purpose flour/hvetmel, add corn flour into it.
  • Mix up all the ingredients.
  • Rest the marinade in the refrigerator for about 15-20 minutes.
  • Heat oil in a wok for deep frying.
  • Into it, add the chicken pieces and deep fry them on all sides until they turn golden brown on all sides for about 10-15 minutes on medium flame.
  • Take the chicken pieces out and transfer the pieces into a bowl on a paper towel and set aside.
  • Prepare the gravy as shown below

For the chicken gravy:

  • Take a wok, into it add oil and heat it. Add the cumin seed.
  • Add finely crushed ginger and garlic into it. Fry for 2-3 minutes.
  • Add green chillies ( remove seeds) into it and saute well. Add the ginger garlic paste. Saute for 3-5 minutes until cooked.
  • Add fresh curry leaves and saute. Add the black pepper and mix well.
  • In the yoghurt add the kashmiri chilli powder and the hvetmel. Beat the yoghurt nicely. Add beaten yogurt into it.Add some salt as per taste, add red food color.
  • Mix all the ingredients and stir well.
  • Add the deep fried chicken pieces into the gravy and cook for five to ten minutes by stirring. Add the chopped coriander leaves. Mix well. If too dry we can add few drops of hot water.
  • Take the chicken 65 out on a serving plate, on the isberg salad leaves.
  • Garnish with fresh coriander leaves.
  • Add lemon extract and chili garlic sauce all over.

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