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

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.

Dhaba Style Chicken Curry

Serves: 4

Total Cooking Time: 1 hour + 30 minutes

Ingredients

For Marinade:

• 1 kilogram Chicken (cut into medium pieces)
• 2 tbsp. ginger & garlic paste
• 2 tbsp. lemon juice
• Salt

For Gravy:

• 4 medium size onion chopped
• 1 tbsp. chopped garlic
• 1 tbsp. chopped ginger
• 4 green chilies chopped
• 2 tsp whole cumin
• Whole Spices: 2 bay leaves, small piece cinnamon stick, 4 cardamom, 1 tsp peppercorns, 4 cloves
• 4 medium size tomato chopped
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 2 tbsp. coriander powder
• 1 tsp garam masala powder
• Salt to taste
• 5 tbsp. cooking oil

For tempering:

1 tbsp. ghee

2 green chilies cut lengthwise

1 inch piece ginger julienned

Chopped coriander leaves 

Method:

1. Marinate the chicken with 2 tbsp. lemon juice, 2 tbsp. ginger & garlic paste and salt for 1 hour.
2. For Gravy: Make a fine paste by grinding together chopped onion, chopped ginger, chopped garlic and green chilies.
3. Heat oil in a saucepan and add cumin seeds and all the whole spices. Once they start to splutter, add the ground onion paste. Cook till the paste turns light brown and starts to separate from the oil.
4. Now add chopped tomatoes, turmeric powder, red chili powder and coriander powder. Cook till the tomatoes are soft and everything looks well combined.
5. Add marinated chicken pieces, garam masala powder, salt and 1 cup water. Stir well and add salt if needed. Cook on medium to low heat for 20 minutes or till the chicken is fully cooked. Remove from heat.
6. For tempering: Heat another small pan with ghee. Add green chilies and ginger piece and cook for few seconds till they turn crispy.
7. Pour this tempering over the gravy and quickly cover it. Let the curry be covered for 15 minutes before serving.
8. Serve hot rice or roti.