Chicken 65 In Authentic Hyderabadi Style

Here is a recipe- Chicken 65 written & shared by Rizwana Diwan the Founder of cooking classes-Diwan’s A-3 Aroma Classes in Nagpur, India! 

“I’ve brought a new concept of “Nano Cooking” a short method of cooking which requires just 15-20 minutes to cook NON-VEG ! (Originally consuming 1-1:30 hour). Hosted local cookery shows, invited and honoured many times as a judge in popular cooking competitions (Dum Cookery Contest in Tuli College of Hotel Management,Nagpur). I was recently invited by Jaycees Vibrant Club, Nagpur and Radio city as a judge!”- Rizwana Diwan

 

Chicken 65 In Authentic Hyderabadi Style By Rizwana Diwan

INGREDIENTS

2 tbsp Oil
8-10 Green Chillies
Handful Curry Leaves
2 tbsp Curd

For Marination:

1/2 kg Chicken Boneless (cut in 1 inch cubes)
1 tbsp Vinegar
1 tbsp Ginger Garlic Paste
1 tbsp Red Chilli Powder
1 tsp Garam Masala Powder
1 tsp Orange Red (food) Colour
1 tsp Soya Sauce (optional)
2 tbsp Maida
2 tbsp Corn Flour
1-2 Eggs
Salt to taste

MARINATION

Marinate all the ingredients together with the chicken & keep aside for minimum 1/2 an hour & then fry in a pan (like pakodas).

METHOD

Take a deep non-stick pan (KADAI) and add 2 tbsp oil. Then add 8-10 green chillies (with long cuts in them) and a handful of Curry leaves. Stir for 2 minutes on low flame. Now put 2 tbsp Curd and stir well for a minute. Now add chicken pakodas and toss it till curd evaporates & oil floats.

Serve hot as a starter!