Chicken 65 Recipe
Many of you may ask me why am I posting another chicken 65 (using curd) recipe. Well, you are right! This is my second version. In this version, we use cornflour instead of curd/yoghurt. This version also tastes delicious and very easy to cook too. I cook both the versions often when I have guests at home. Hope you all like my recipe.
Other chicken starter recipes that you might be interested:
Chicken Seekh Kabab
Chicken Stuffed Paratha
Restaurant Style Tandoori Murgh
How to make chicken 65:
1. Wash the chicken well and cut it into small pieces. In a large mixing bowl, add chicken pieces,ginger garlic paste, chilli powder, and salt.
2. Sprinkle little water and combine the ingredients well. Transfer the chicken pieces to a pan and sprinkle little water.
3. Cook the chicken pieces until the water evaporates. Once the water in the chicken pieces evaporates, transfer the chicken pieces to a bowl. Let it cool down.
4. Then, dust the chicken pieces in the corn flour. Heat oil for deep frying the chicken pieces. When the oil is medium hot, deep fry the chicken pieces until dark golden brown.5.Drain it in tissue paper.Now, chicken 65 is ready! Serve hot with mint yoghurt raita or coriander yoghurt raita.