Chicken 65 Masala

I am so much in love with Chicken 65 that I like to have it in many different forms. If you are familiar with my other recipes on blog, you will find recipes like Chicken 65 which is dry preparation. And then I also have made a biryani using the same concept Chicken 65 Biryani. The one which I am going share with you in this post is a slight gravy version of Chicken 65. 

This one is an ideal party dish, and your guest will just enjoy every bit of it. It can also be a part of your daily food with a regular home style dal and steamed rice. I had clicked this picture when I had a lunch party at home and trust me this was the dish which was more in demand. 


Ingredients: 

Ingredients For Chicken 65:

• 1  kilogram chicken (washed & cut into medium pieces)
• 5 tbsp Yogurt
• 1 tbsp chicken tikka masala powder (or 1 tbsp red chili powder)
• Pinch orange red food color
• Oil for deep frying. (3 to 4 cups)
• 10 curry leaves
• 10 whole green chilies.

Marinate for Chicken :

• 2 tbsp dark soy sauce
• 4 tbsp corn flour
• 2 tbsp plain flour
• 1 tbsp each grated ginger & garlic
• 2 tbsp red chili powder
• 1 tbsp lemon juice
• 1 egg
• 1/2 tbsp vinegar
• Salt to taste.

Method of making chicken 65:

1. Combine all ingredients for marinate in a glass bowl, add chicken pieces and mix well. Set aside in the refrigerator for 1 hr. 
2. Heat oil for deep frying and fry chicken pieces till done and keep aside.
3. Heat some oil in a pan and fry curry leaves and whole green chilies for few seconds. Remove from the pan. 
4. In the same pan add yogurt mixed with 1 tbsp tikka masala powder (or red chili powder) and red food color. 
5. When yogurt starts bubbling add chicken pieces to it and cook till yogurt is dry and chicken is well coated. 
6. Turn off the heat and add fried curry leaves and green chilies.

Note: Green chilies should be whole with the stem. 
When you add chicken pieces to the yogurt, wait till the yogurt dries up completely and chicken pieces are well coated.  

Ingredients for Gravy Masala :

• 2 medium onion chopped
• 2 medium tomatoes chopped
• 2 green chilies with slit (medium hot)
• 1 tbsp ginger & garlic paste 
• 1/2 tsp turmeric
• 1 tbsp red chili powder (medium hot)
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/2 cup yogurt
• Salt to taste
• 2 tbsp tomato puree (any brand)
• 1 tbsp lemon juice
• 1 cup chopped fresh coriander leaves
• 5 to 6 curry leaves
• 5 tbsp cooking oil 

Method for making Chicken 65 Masala:

1. Heat cooking oil in a saucepan and add chopped onion and fry till light golden, along with green chilies and curry leaves.
2. Add 1 tbsp ginger & garlic paste and fry 1 minute. To this add chopped tomatoes  and cook till it is soft. 
3. Now add all the spice powders like 1/2 tsp turmeric powder, 1 tbsp red chili powder, 1 tbsp coriander powder and 1 tsp cumin powder. 
4. Cook on low flame for 5 minutes till aromatic and oil separates.
5. Then add 1/2 cup yogurt, Salt, 1 tbsp lemon juice, 2 tbsp tomato puree and 1 cup fresh coriander leaves. Place the lid and cook for another 5 minutes. 
6. Add prepared Chicken 65 to this masala, stir gently. Add 1/2 cup water and cook on low flame for 5 minutes.
7. Serve hot 

You might also like my recipes of some Dry Chicken

Smoked Chicken Masala

Chicken 65 Biryani

Chicken Roast

Fried Chicken Kabab

Kalmi Kabab

Whenever we hear about a kabab recipe we assume that it has to be done on a charcoal flame or in a pre-heated oven. Most commonly kababs are prepared that way, but slightly modifying the cooking method enhances the taste and the flavor.

In this recipe of Kalmi Kabab, I chose to cook the marinated chicken in a pot. This way we do have a full control over the meat and also it retains its moisture and gives more succulent result. Cooking any kind of kabab in a pot over slow flame is my favorite method of cooking. But I do miss that charred color and texture and also that smokey flavor.

The recipe is very easy and simple without too many spices. Also the most important step here is marinating the chicken twice. Do not look for a short cut by combining both marinades, as the result of the final dish will change.

Serves: 4
Preparation time: 1 hour (first marinate)
30 minutes (second marinate)
Cooking time: 20 to 30 minutes


Ingredients:

• 500 gm Chicken Thighs (drumsticks)
• 4 green chilies
• 4 cloves of garlic
• 2 inch piece of ginger
• 1 tbsp kasoori methi (dry fenugreek)
• 1 tsp shahi jeera (caraway seeds)
• 2 tbsp yogurt
• 2 tbsp cream
• 1 tsp garam masala powder
• 2 tsp amchur powder (dry mango powder)
• 1/4 cup chopped coriander leaves
• 2 tbsp cashewnut powder
• 2 tbsp butter
• 1 tbsp lemon juice
• 1 tsp crushed black pepper
• Salt
• 3 tbsp cooking oil

Method:

1. Marinate chicken pieces with salt, black pepper and lemon juice and set aside for 1 hour.
2. In a grinding jar add ginger, garlic, green chilies, 1 tbsp kasoori methi and 1 tsp shahi jeera and make smooth paste.
3. To the marinated chicken pieces add the masala paste, 2 tbsp yogurt, 2 tbsp cream, 1 tsp garam masala powder, 2 tsp amchoor powder and chopped coriander leaves. Mix well and again marinate for 30 minutes.
4. Heat cooking oil and butter in a sauce pan. 
5. Fry chicken pieces on high heat for 1 minutes on both sides. Place the lid and cook the chicken till it is almost done. Keep stiring and add few drops of water if needed. Taste and check the salt and other seasoning.
6. Finally add 2 tbsp of cashewnut powder and for another 5 minutes.
7. Serve hot with Mint Chutney

Note: This kabab can also be prepared in an oven or as a barbecue on a charcoal flame. In that case, add cashewnut powder along with the second marinate.

You might also like to try my other Kabab Recipes:

Murg Malai Seekh Kabab

Chili Seekh Kabab

Hariyali Fish Tikka

Peri Peri Chicken

Afghani Chicken Tikka

Chicken Tikka Biryani

In my previous posts on biryani, I have always divided the whole procedure into steps. This is to make the procedure clear and more easy to understand. Preparing biryani is never a rocket science, but yes, it needs a little practice and some fine details that needs to be followed. For example, a good and perfect biryani depends on how well you have cooked the rice.

Whenever I prepare the rice for the biryani, I avoid doing any other work and just stand and wait for the rice to cook. After adding the rice to the boiling water, it takes approximately 8 to 10 minutes. So we need to be a little extra alert to this step. When the rice looks ready, we need to drain it as soon as possible to stop the rice from getting cooked any further. As far as the gravy is concerned, it should neither be a runny or of thin consistency nor too dry and thick. Try to maintain a nice medium consistency with lots of flavors and spices. Compared to other curries, a biryani masala needs more of onion and tomatoes.

The secret to a perfect biryani also lies in its dum-cooking procedure. While assembling the biryani together for dum, make sure that rice and gravy are both hot enough. And after assembling the dish for dum, the steam should appear within 10 minutes of cooking.

 Step 1: Chicken Tikka

Ingredients:

• 1 l kilogram chicken (medium size pieces)
• 2 tbsp. yogurt
• 1 tbsp ginger & garlic paste
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp roasted cumin powder
• 1/2 tsp garam masala powder
• 1/4 tsp turmeric powder
• 1 tsp crushed black pepper
• 1 tbsp lemon juice
• Pinch of red food color
• 1 tbsp mustard oil
• Salt

Method:

1. Marinate chicken pieces with rest of the ingredients for minimum 2 hours. 
2. Heat 4 tbsp oil in a saucepan and cook chicken till it is fully done. This will take about 20-25 minutes.
3. Preserve the juices with the chicken. 

Step 2: Biryani Masala

Ingredients:

•  2 medium onion chopped
•  2 medium tomatoes chopped
•  4 green chilies with slits
•  1/4 cup mint leaves
•  1 tbsp ginger & garlic paste
•  1 tbsp red chili powder
•  2 tsp coriander powder
•  1 tsp roasted cumin powder
• 1/4 tsp turmeric powder
• 1/2 cup yogurt
• 1 tbsp kasoori methi (dry fenugreek leaves)
• 1/4 tsp garam masala powder
• 1 tbsp lemon juice
• 1 cup chopped fresh coriander leaves
• Whole Spices: 2 " piece of cinnamon, 3 cloves, 3 cardamom, 1 bay leaf, 2 tsp shahi jeera 
•  Salt 
• 1/2 cup cooking oil 
• 1 piece of coal

Method:

1. Heat 1/2 cup cooking oil in a saucepan and add all the whole spices.
2. Add 2 onions chopped and fry till light golden, along with 4 green chilies (with slits) and chopped mint leaves.
3. Add 1 tbsp ginger & garlic paste and fry 1 minute. To this add 2 tomatoes chopped and cook till it is soft.
4. Now add all the spice powders like 1/4 tsp turmeric, 1 tbsp red chili powder, 2 tsp coriander powder and 1 tsp cumin powder. Cook on low flame for 5 minutes till aromatic and oil separates.
5. Then add 1/2 cup yogurt, 1 tbsp kasoori methi, 1/4 tsp garam masala powder and 1 cup fresh coriander leaves. Place the lid and cook for another 5 minutes. 
6. Add this biryani masala to the chicken tikka pieces, mix well and cook for another 5 minutes on low flame. Taste and adjust the seasoning (add water and salt if needed).
7. Place a piece of foil on the surface of the gravy and keep a hot burning coal on it. Pour a tsp of ghee over the coal. Cover with an air tight lid to trap the smoke. Leave it covered for 15 to 20 minutes.
8. Open the lid and discard the foil and coal piece. 

Step 3: Biryani Rice

For Rice Preparation

• 4 cups of long grain basmati rice
• 2 bay leaves
• Big piece of cinnamon stick
• 5 cardamom
• 1 tbsp vinegar
• Salt to taste
• 4 tbsp oil
• Enough water to cook the rice.

Method for cooking rice:

1. Wash the rice thoroughly and soak for 30 minutes in water.
2. Heat a large vessel filled with enough water. Bring to a boil and add 2 bay leaves, cinnamon stick, cardamom, vinegar, salt and oil.
3. Add the soaked rice and cook till 90% done. When you check the rice, it should be firm and not fully cooked.
4. Drain the rice in a colander and set aside.

Step 4: Dum Cooking

Ingredients:

• 1 cup fried onion
• 1 cup chopped coriander leaves
• 1/4 cup milk + 1 tsp rose water + Pinch of yellow colour
• 1 tsp garam masala powder
• 2 tsp shahi jeera
• 4 tbsp. of ghee or butter

Dum Cooking:

1. In a large sauce pan add all the chicken tikka masala as first layer.
2. Spread half of the cooked rice and sprinkle with the few drops of milk + rose water + colour mixture. Sprinkle a handful of coriander leaves and fried onion along with pinch of garam masala and 1 tsp shahi jeera. 
3. Repeat the step 2 with rest of the rice.
4. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
5. Cook on medium high heat for 10 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
6. Serve hot.

You may also like other similar recipes of  biryani

Chicken 65 

Kadhai Gosht Ki Biryani 

 Bhatkali Biryani

Thalassery Chicken Biryani

Hyderabadi Dum Biryani

 Fish Biryani

Smoked Chicken Masala

A very simple and easy recipe with very few ingredients, you can make this dish in a very less time. It tastes equally good even without the coal fumigation. It goes very well with the freshly made steamed rice and home style dal. Or just enjoy with toasted pav. 

In this kind of cooking technique, there is no need of adding any extra water, as the chicken releases its own juices along with the moisture present in tomatoes. There is no harm in adding extra water at the end in case if you need any gravy.

This recipe is different from usual chicken curry, as it is high on flavors. Flavor of coal, tomatoes and spices gives the curry a restaurant touch and the richness from the roasted and ground cashew nuts.

You can try similar recipes on blog which are equally easy and simple to prepare.

Kadhai Recipe

   

Ingredients:

• 500 grams Chicken
• 2 cups fresh tomatoes chopped + 1 tbsp tomato puree
• 1 tbsp ginger & garlic paste
• 1 tbsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp kasoori methi (dry fenugreek leaves)
• 1/2 cup roasted cashew nuts
• 2 or 3 green chilies (with slits)
• 1/4 cup chopped coriander leaves
• 5 tbsp cooking oil

Preparation:

• Marinate chicken pieces with 1 tbsp ginger & garlic paste, 1 tbsp red chili powder and salt for 1 hour.
• Make a paste of 2 cups chopped fresh tomatoes along with 1 tbsp tomato puree (store bought).
• Roast 1/2 cup cashew nuts and grind to a fine powder.
•  Chop coriander leaves.

Method:

1. Heat oil in a saucepan, add marinated chicken pieces and stir fry on medium heat for 1 minute.
2. Now add the paste of fresh tomatoes and tomato puree, along with 2 tsp coriander powder, 1 tsp cumin powder and 1 tbsp kasoori methi. 
3. Stir well and place the lid. Cook on low flame till chicken pieces are fully done.
4. Keep a piece of charcoal on open flame and heat till it turns red hot.
5. Add 2 tbsp of powdered cashew nut and green chilies to the chicken and cook for 1 more minute. Check the salt and add if needed.
6. Garnish with chopped coriander and remove chicken from flame.
7. Place a small piece of foil or a steel bowl on the surface of the chicken masala. Keep the burning piece of coal on the foil and pour 1 tsp of ghee or butter on it. Immediately cover with lid and keep the gravy covered for 30 minutes. 
8. Open lid and discard the foil and coal piece.
9. Reheat if needed and serve hot with roti, naan or steamed rice.

Note: You can add more water in step 5 if you need more gravy. You can prepare this curry even without using coal fumigation, it tastes equally good.

Kori Rotti Chicken Curry | Mangalorean Style Chicken Curry

This is a typical Mangalorean delicacy of Bunt Community, with an excellent combination of a spicy coconut based chicken curry paired with crispy rice crepes. We rarely see anyone making these crepes at home as it needs to be prepared by people who specialize in this skill and is much time consuming. It is better to buy it rather than make it at home as they are too delicate to handle. As a Mangalorean I would like to treasure these traditional and valuable recipes and pass it on to the future generation.

The recipe for chicken curry is a traditional one. By 'traditional' I mean that the recipe remains the same and no changes are made to it, no matter what. You need to keep some crepes on the plate and pour a ladle full of curry over it. Within few seconds you will find the crepes are fully soaked in the curry making it taste heavenly. You can never find this kind of combination in any other food.

Ingredients:

• 1 kilo gram of Chicken (cut into small pieces)
• 1 cup coconut milk (fresh or made with powder)
• 1 medium onion sliced
• 1/4 cup fried onion (for garnish)
• 1 stick of cinnamon (1 inch)
• 2 cardamom
• 3 cloves
• 5 tbsp cooking oil
• For tempering: 5 curry leaves and 2 dry red chilies

 For Masala:

• 12 dry red chilies (medium spicy)
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1/4 tsp fenugreek (methi) seeds
• 1 tsp peppercorns
• 1 cup grated coconut
• 1/4 tsp turmeric
• 3 cloves of garlic (big size)
• 1 small onion roughly chopped
• 1 cup tamarind soaked water  (or 1 tbsp ready made tamarind pulp)   
• 2 tbsp oil 

To prepare the Masala:

1. Heat oil in a pan and roast coriander seeds, cumin seeds, fenugreek seeds, dry red chilies and peppercorns. Fry for 1 minute on slow flame or till they slightly change color.
2. Then add grated coconut, chopped onion, chopped garlic and turmeric powder. Again fry everything on low flame till aromatic. This will take another 2 minutes. Remove from heat and cool.
3. Transfer all the roasted ingredients into a grinding jar. Along with tamarind pulp grind to a smooth and fine paste.
4. Masala is now ready.

Method:

1. Heat oil in a saucepan and add cinnamon, cardamom and cloves. Add 1 medium sliced onion and fry till light brown.
2. Add chicken pieces and cook for 1 minute till all the juices are sealed in.
3. Now add the masala paste, salt and 3 cups of water. 
4. When the curry starts to boil, reduce the heat and cover and cook the chicken till it is fully done.
5. Finally add coconut milk and cook for another 5 minutes. Taste and check the salt. Add more water if the consistency is too thick, as we need a medium consistency curry for the crepes to get soaked. Once the curry is cooked, remove from heat.
6. Heat 1 tbsp ghee in a small pan and add curry leaves and dry red chilies. Pour this tempering over the curry, garnish with fried onion and serve hot with Kori Rotti.

Note: In case the Kori Rotti is not available at your place, this curry goes very well Ghee rice, Pathri, Roti and Idlis.

Chicken Naan | Chicken Stuffed naan

Serving Size: 5

Ingredients for the chicken stuffing:

•       1 cup boiled and shredded chicken
•       1 onion sliced
•       1 tbsp. chopped garlic
•       1 green chili finely chopped
•       5 curry leaves finely chopped
•       1 tsp whole cumin
•       2 tsp red chili powder
•       ¼ tsp turmeric powder
•       1 tsp cumin powder
•       1 tsp coriander powder
•       ½ cup chopped coriander leaves
•       1 tbsp. lemon juice
•       Salt
•       3 to 4 tbsp. cooking oil

Ingredients for the dough:

• 3 cup of all-purpose flour (Maida)
• 1 cup warm milk
• 1 tbsp. dry yeast
• 1 tsp salt
• 1 tsp sugar
• 3 tbsp. vegetable oil 

Method:

1. Mix yeast, warm milk and sugar in large mixing bowl. Leave it for 10 minutes until the froth forms in the yeast and milk mixture.
2. Then add salt and oil and mix everything together till well combined. Add flour little by little to make a soft dough. You may need ¼ cup more or less of flour while kneading the dough.
3. Keep the dough covered in a warm place to rise and double in size.
4. To make the chicken stuffing:  Heat oil in a sauce pan and add 1 tsp whole cumin. When it changes colour, add sliced onion and garlic, and sauté till soft. 
5. Then add chopped green chili, chopped curry leaves, 2 tsp red chili powder, ¼ tsp turmeric powder, 1 tsp cumin powder and 1 tsp coriander powder. Fry the masala for 2 minutes or till the raw smell disappears. (Add few drops of water if needed)
6. Then add chopped green chili, chopped curry leaves, 2 tsp red chili powder, ¼ tsp turmeric powder, 1 tsp cumin powder and 1 tsp coriander powder. Fry the masala for 2 minutes or till the raw smell disappears. (Add few drops of water if needed). 
7. Now add cooked chicken, lemon juice, salt and chopped coriander leaves. Fry for 1 more minute, remove from heat and set aside to cool.
8. Divide the dough into small lemon size balls.
9. Roll out each part into a small disc and keep the chicken filling in the center.
10. Bring the sides together and cover the chicken filling completely. Roll out into a normal size roti.
11. Heat a pan and roast the naan with some ghee or cooking oil on both sides till cooked and golden.  
12. Serve hot.

To see the technique of stuffing and rolling a stuffed Paratha see : Aloo Paratha

Steamed Rice & Chicken Dumplings

This recipe post was actually prepared as a guest post for my fellow blogger Lubna Karim.

I would like to thank Lubna who blogs at Kitchenflavors for inviting me to her wonderful space as a guest writer for her Ramadan Event. She truly has an amazing collection of classic recipes and intricate style of food photography.

Rice & chicken dumplings also known as Chicken Mutli or Chicken mutkule is a traditional Mangalorean recipe. This recipe is a short cut and easy method of preparing it. Normally for rice dumplings, the rice is first soaked, ground to a smooth batter and then cooked to form a dough. By using Idli rava, it cuts down the time taken to soak and grind the rice and makes the whole process easy and quick. It can be a complete meal on its own, perfect dish for iftar and can also be enjoyed as an evening snack. 

Serving Size: 5

Total Cooking Time: 1 hour (approx)  

For Chicken Stuffing

Ingredients

• 1 cup boiled and shredded chicken
• 1 onion sliced
• 1 green chili finely chopped
• 5 curry leaves finely chopped
• 1 tsp whole cumin
• 2 tsp red chili powder
• ¼ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ cup chopped coriander leaves
• 1 tbsp lemon juice
• Salt
• 3 to 4 tbsp cooking oil

Method:

1. Heat oil in a sauce pan and add 1 tsp whole cumin. When it changes colour, add sliced onion and sauté till soft.
2. Then add chopped green chili, chopped curry leaves, 2 tsp red chili powder, ¼ tsp turmeric powder, 1 tsp cumin powder and 1 tsp coriander powder. Fry the masala for 2 minutes or till the raw smell disappears. (Add few drops of water if needed)
3. Now add cooked chicken, lemon juice, salt and chopped coriander leaves. Fry for 1 more minute, remove from heat and set aside to cool.

For Rice Dumplings

Ingredients

• 1 cup Idli Rava*
• 2 and 1/4 cup water
• 1/2 cup freshly grated coconut (for batter)
• 1/4 cup cooked rice
• Salt

*What is Idli Rava?
Idli Rava is not semolina or rice flour. It is a coarse rice powder available in any Indian stores. It is normally used for making idlis.

Method:

1. Heat a non-stick sauce pan and boil 2 and 1/4 cup water and salt.
2. Add 1 cup idli rava to the boiling water and stir well. (Before adding rava reduce the flame)
3. After stirring for few seconds, add 1/2 cup freshly grated coconut and 1/4 cup cooked rice.
4. Keep stirring on low flame till the mixture gets thicker and starts to leave the sides.
5. While cooking, the water starts to dry up and batter starts looking like a very soft dough.
6. Remove from heat and cool for 2 minutes.
7. When the dough is still hot, dip your hands in water and give them a shape of a small lime size ball and then make it into a hollow cup so that you can place stuffing inside.
8. Stuff each dumpling with the 1 tbsp of chicken mixture or as needed.                                    

To make the steamed dumplings

1. Heat a steamer with enough of water.
2. Place the stuffed dumplings in the steamer and steam cook for about 10 minutes.
3. Let the dumplings cool down completely before handling them. If you try to remove hot dumplings, they might break or crumble as they are very delicate when hot.
4. Serve warm.

Step by step pictures

 Chicken Stuffing

Rice Dumplings