Andhra Chicken 65

When I first moved to USA, after being married, this dish was one of the initial kebabs I started making as a side dish with dal chawal. I would even make it as an appetizer when we had guests over. One of the easiest and family loved recipe. The kids love it too and its great to be served as a Sunday Brunch or a play date.

Print Recipe

Andhra Chicken 65

A spicy chicken kebab, goes well as an appetizer or a side dish.

Votes: 0
Rating: 0
You:

Rate this recipe!

Cuisine

Indian

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 Lb Chicken Breast small pieces
• 1/2 cup Flour
• 1 no. Egg Beaten
• 1 TBLSP corn starch
• 1/2 tsp black pepper powder
• 1/4 tsp Turmeric Powder
• 2 TBLSP Lemon juice
• 1 TBLSP Vinegar
• 5 Buds garlic
• 1 cup Yoghurt
• 1/2 tsp Red chili powder
• 1/4 tsp Citric acid
• 2 TBLSP Oil Extra oil to fry too
• 1/2 tsp Black cumin Kalonji
• 1/2 tsp Cumin seeds
• 15 no. curry leaves handful
• 2 no. Onion cut to cubes
• 5 no. Green chilies slit to half

Cuisine Indian Prep Time 10 minutes Cook Time 20 minutes Passive Time 30 minutes Servings people MetricUS Imperial Ingredients 1 Lb Chicken Breast small pieces 1/2 cup Flour 1 no. Egg Beaten 1 TBLSP corn starch 1/2 tsp black pepper powder 1/4 tsp Turmeric Powder 2 TBLSP Lemon juice 1 TBLSP Vinegar 5 Buds garlic 1 cup Yoghurt 1/2 tsp Red chili powder 1/4 tsp Citric acid 2 TBLSP Oil Extra oil to fry too 1/2 tsp Black cumin Kalonji 1/2 tsp Cumin seeds 15 no. curry leaves handful 2 no. Onion cut to cubes 5 no. Green chilies slit to half

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. 1. Clean, wash and dry the chicken pieces. Marinate them in maida, salt, egg, corn starch, black pepper, lemon juice and turmeric powder.

   
2. 2. The batter shouldn’t be too thick or too thin. It should be little like pakoras. Keep the chicken marinated for 30 minutes

   
3. 3. Heat oil in a pan and deep fry the chicken pieces. Drain the chicken pieces on a paper towel.

   
4. 4. Mix yoghurt, red chili powder, salt, citric acid, crushed garlic and vinegar. Add ¼ cup of water and whisk everything well.

   
5. 5. In another pan, take 2 TBLSP of oil in another pan. Add kalonji and cumin seeds. Once they splutter, add curry leaves.

   
6. 6. Add onions and green chilies. Fry for 5 minutes on medium heat.

   
7. 7. Add the yoghurt mix and bring it to a boil.

   
8. 8. Add the fried chicken pieces. Mix and cook everything till the sauce dries up.

   
9. 9. Serve hot as an appetizer or a side dish.

   
10. ENJOY!!!