Chicken 65 Recipes

Steps:

• Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.
• Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.
• Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.
• Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.
• When the rice has been cooking for 15 minutes, heat 3 teaspoons oil in a large frying pan over medium heat. Add chicken; cook and stir until browned, 5 to 7 minutes. Remove to a plate.
• Add chile peppers, garam masala, cumin seeds, coriander, garlic, chile flakes, curry paste, salt, and chili powder. cook and stir until fragrant, about 1 minute. Return chicken to the pan and toss to coat with spices. Add yogurt and water (if you want a runnier sauce). Simmer for 3 minutes. Stir in food coloring and serve over hot rice.

Steps:

• Wash the chicken drumsticks and dry them.
• Mix the soup cube, chili powder, cumin powder, ginger garlic paste, turmeric, soya sauce with the curd (Do not add salt).
• Marinate the chicken for at least 4 hours in this mixture.
• Cook the chicken in the marinade till done.
• Take the chicken pieces out of the gravy if any.
• Set aside the gravy (if any).
• Shallow fry the drumsticks till browned in oil or clarified butter (ghee).
• Do this 1 or 2 pieces at a time for them to get a nice colour.
• Keep the chicken pieces aside.
• Now in the same ghee stir fry the chopped curry leaves and green chillies till crisp.
• Add the chicken and stir fry.
• Add the reserved gravy (if any).
• Add tomato ketchup according to taste to coat the chicken pieces.
• Cook till there is no liquid left and the chicken is coated with the sauce but dry.
• Garnish with the coriander leaves.
• Enjoy.

Steps:

• Mix corn flour, all purpose flour, egg, ginger garlic paste, chili powder and salt to thick batter.
• Add water if required.
• Add chicken pieces to the batter and marinate for an hour.
• Deep fry the marinated chicken pieces till they turn golden.
• Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt, garam masala, red color, little salt and the fried chicken pieces.
• Fry for 4-5 minutes and remove from heat.
• Add lime juice, mix well and garnish with onions.

Steps:

• In a large bowl, mix chicken cubes, egg white, ginger garlic paste, salt, turmeric, red chilli, black pepper, garam masala, cumin coriander powder, red food coloring, lemon juice, chopped coriander leaves, corn flour and all purpose flour and set aside for 20 minutes.
• Mix yogurt and all the sauces in a bowl and set aside.
• Heat oil on medium heat in a saucepan or pot. Add the green chillies and curry leaves, then add the chicken. Flip after 5-6 minutes, searing both sides. Cook for 5-6 minutes.
• Add yogurt and sauces mixture and stir well. Cook for 5 minutes, then add water and cook on low flame for 10 minutes or until oil separates from the sides.
• Garnish with coriander leaves and serve hot.