Chicken 65.........it may be a great confusion why the dish is named '65'......i thought about it and asked few chefs but different people said different answers like 65 days old chicken will be using and some others said during the starting days of its preparation they used '65'ingredients to make the dish n others like it is named so as the hotness in the dish remains upto '65'minutes..............but i am not satisfied with these answers... as i am very crazy for this i believe that the taste of this dish last upto '65'days........Really if you don't believe please try it and feel the taste which lasts upto '65'days.....
Ingredients :
Boneless chicken - 1/2kg
Chilli powder - 1/2tbs
Black pepper powder - 1 tbs
Ginger garlic paste - 1 tbs
Tasting salt - pinch
Salt - 1 tbs
Cornflour - 3 tbs
Egg - 1
Red colour - pinch
Oil - sufficient for deep frying
Jeera - 1/2 tbs
Sliced green chillies - 5 tbs
Chopped ginger - 2 tbs
chopped garlic - 2 tbs
Curry leaves - 8
Chillie powder - 1/2 tbs
Chilli garlic paste - 2 tbs
Water - few drops
Preparation :
- Wash the chicken (cut them into small pieces),squeeze water and add salt ,ginger garlic paste ,pepper powder ,cornflour ,egg ,tasting salt ,red colour ,mix well and deep fry them(need not marinate)
- Take a pan put 2 spoons of oil and now prepare the sauce by frying jeera ,chopped ginger,garlic,sliced chilli's ,curry leaves and fry for 1 min
- Now add salt(to taste) ,chilli powder ,chilli garlic paste ,tasting salt(pinch) ....mix well and add some water sufficient to make sauce and add red colour
- When this reaches to saucy consistency add the deep fried chicken pieces , mix well.....and transfer to a plate after 1 min
Tip :
- If you don't prefer too much hot then you can decrease the amount of addition of chilli powder in making of sauce but reminder to add the same quantity of chilli garlic paste as it is the essence of the dish.
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