Hyderabadi Chicken 65

Chicken Kebabs are an all time wanted and favorite for everyone. Chicken Kebabs go so well with Daal Chawal as a side dish and even by themselves. I love making Chicken Kebabs for my get together with friends as well. People always feel that you cannot experiment much with Chicken Kebabs at home, where as experimenting with different Kebab flavors at home is the best thing to do.

The basic thumb rule is follow the fragrance and the flavor. If there are spices that go well together and there are spices that don’t go too well. Spices like Black pepper is something that you need to add little at a time, since if its too much the dish tends to get bitter. If you need to enhance the flavor of Black pepper in your dish, its always better to add less of Black pepper and more of White Pepper to balance the pepper taste. Adding Tandoori masala gives a lot of kick to Red chili powder and makes kebabs more flavorful. You can always use citric acid in place of Vinegar or Lemon juice. Adding Flour with Rice flour and Corn starch Powder will add a lot of crunch to your kebabs if you are frying them.

With the Hyderabadi Chicken 65, I added Red chili powder and other spices with Ginger garlic paste and mixed it well. Further rolled the spiced Chicken pieces in Flour, Rice flour and cornstarch powder and fried them. Later cooked them in a sauce made with Onions, green chilies, various spices and Yogurt. I also add a little cornstarch powder to the gravy to make it a little thicker.

Chicken 65 is made in different ways in different places of India. Though the original recipe was made in Chennai, but different places modified their ways and made it suitable to their taste buds. Honestly, every pace has their unique flavor and we always tend to have our favorites but making them in different ways is always great to add more variety to your dinner table.

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Hyderabadi Chicken 65

Chicken Kebabs made in Hyderabadi Flavor

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Cuisine

Indian, Mughlai, Pakistani

Prep Time

10 minutes

Cook Time

40 minutes

Passive Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 Lb Chicken [ Boneless] Thigh and Leg meat
• 1 No. Egg
• 2 tsp Red chili powder
• 2 tsp Tandoori Powder
• 1 tsp Turmeric Powder
• 2 tbsp Ginger garlic paste
• Salt
• 1/2 cup All purpose Flour
• 1/2 cup Rice flour
• 1/4 cup Cornstarch Powder
• 3 cups Corn Oil To Fry
• 3 tbsp olive oil
• 1/8 tsp Fenugreek seeds
• 1/2 tsp Black seeds Kalonji
• 1/4 cup curry leaves
• 8 No. Green chilies slit
• 1 cup Coriander leaves chopped
• 1 No. Purple Onion cut to cubes
• 1/2 cup Yogurt
• 1 tsp Cornstarch Powder Mixed in 1/2 cup of water

Cuisine Indian, Mughlai, Pakistani Prep Time 10 minutes Cook Time 40 minutes Passive Time 30 minutes Servings people MetricUS Imperial Ingredients 1 Lb Chicken [ Boneless] Thigh and Leg meat 1 No. Egg 2 tsp Red chili powder 2 tsp Tandoori Powder 1 tsp Turmeric Powder 2 tbsp Ginger garlic paste Salt 1/2 cup All purpose Flour 1/2 cup Rice flour 1/4 cup Cornstarch Powder 3 cups Corn Oil To Fry 3 tbsp olive oil 1/8 tsp Fenugreek seeds 1/2 tsp Black seeds Kalonji 1/4 cup curry leaves 8 No. Green chilies slit 1 cup Coriander leaves chopped 1 No. Purple Onion cut to cubes 1/2 cup Yogurt 1 tsp Cornstarch Powder Mixed in 1/2 cup of water

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Instructions

1. Add 1 tsp Red chili powder, 1/2 tsp Turmeric Powder, 1 tsp Tandoori powder, Salt, Egg and 1 tbsp Ginger garlic paste to the Chicken. Let it marinate for 30 minutes.

   
2. Add All purpose flour, Rice flour and Cornstarch powder to the marinated chicken.

   
3. Mix it well.

   
4. Heat the Corn oil to fry in a pan and fry the Chicken pieces.

   
5. Take the fried chicken out on a Paper towel so it takes away excess oil.

   
6. In another pan, add Olive oil. Add the Fenugreek seeds, Black seeds and curry leaves. Once they splutter, add green chilies and 1/2 cup coriander leaves. Saute for 1-2 minutes.

   
7. Add the Onions and cook for 2 minutes till the onions turn a little soft.

   
8. Add the ginger garlic paste and cook till the raw smell goes away.

   
9. Add the remaining Red chili powder, Turmeric Powder, Tandoori powder and little salt. Mix well.

   
10. Add the Yogurt and mix.

    
11. Let everything come to a boil.

    
12. Add the fried Chicken.

    
13. Mix well. and add the remaining Coriander leaves.

    
14. Add the corn starch powder mixed with water.

    
15. Keep cooking for another 5-7 minutes till the sauce reduces and thickens a little.

    
16. Serve by itself or as a side dish with Daal Chawal.