Chennai Chicken 65

This chicken is an inspiration from  my friend’s mother in law. My friend, originally belongs to Bihar and fell in love with a boy from Tamilnadu… “Ab Miyaan Biwi raazi to kya karega Kaazi”…which means , if the Bride and and Groom agree to get married, there isn’t much a priest can do…LOLzzz. Jokes aside, we were once invited to her house on lunch where her super awesome and super cook, mother in law made this dish.

I loved it and knew that it was completely different from the Andhra style. I tried hard to get the recipe but she preferred keeping it to herself. The only tip she gave was that she doesn’t fry the chicken before cooking it in yogurt sauce. That tip was more than enough to crack the whole recipe.

This recipe is easy to make and makes a lovely side dish. Its completely different in taste from the Andhra chicken 65. Its simply amazing how different recipes are from one state to another and both dishes are equally delicious.

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Chennai Chicken 65

A spicy kebab dish from Chennai, Tamilnadu. Its a great dish to go as an appetizer or a side dish. Easy to make and a must try.

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Prep Time

5 minutes

Cook Time

20 minutes

Passive Time

2 hours

Servings

people MetricUS Imperial

Ingredients

• 1 Lb Chicken Breast cut to small pieces
• 1/2 cup Yoghurt whisked
• 1/2 tsp Turmeric Powder
• 1 tsp Red chili powder
• 2 TBLSP Ginger garlic paste
• 1/2 tsp Garam masala
• 1/2 tsp Salt
• 3 TBLSP corn starch
• 4 TBLSP olive oil
• 1 tsp Kalonji Black onion seeds
• 15 no. curry leaves
• 6 no. Green chilies sliced

Prep Time 5 minutes Cook Time 20 minutes Passive Time 2 hours Servings people MetricUS Imperial Ingredients 1 Lb Chicken Breast cut to small pieces 1/2 cup Yoghurt whisked 1/2 tsp Turmeric Powder 1 tsp Red chili powder 2 TBLSP Ginger garlic paste 1/2 tsp Garam masala 1/2 tsp Salt 3 TBLSP corn starch 4 TBLSP olive oil 1 tsp Kalonji Black onion seeds 15 no. curry leaves 6 no. Green chilies sliced

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Instructions

1. 1. Wash and clean the chicken. Pat dry.

   
2. 2. Mix Yoghurt with Ginger garlic paste and the dry masalas and salt.

   
3. 3. Add the corn starch and mix well.

   
4. 4. Add the chicken pieces and marinate it for 2 hours.

   
5. 5. Add oil to a pan. Add kalonji followed by curry leaves.

   
6. 6. Add the green chilies and let them splutter for few seconds.

   
7. 7. Add the chicken with the marination.

   
8. 8. Keep cooking on medium flame, stirring every now and then.

   
9. 9. Cook till the chicken dries up.

   
10. 10. Serve with Lemon and Onions.

    
11. 11. This serves great as an appetizer or a side dish. I serve it on the side of daal chawal. ENJOY!!!