Spicy Juicy Saucy yummy finger licking chicken 65 gravy

Chicken 65

Chicken 65 is one of the most popular South Indian starter.

Chicken 65 gravy is easy to make and tastes very good. Kid or adult everyone likes it.

Chicken 65 is mostly eaten dry, but I like the juicy saucy version. Preparation for dry and saucy versions are slightly different, and It can be prepared in many different ways, I will share the recipe I like the most.

Ingredients:

  • Boneless bite size chicken cubes (1/2 Kg)
  • 2 tea spoon Ginger Garlic Paste
  • 1 – 2 tea spoon salt (as per your taste)
  • 1 tea spoon chilli powder
  • 1/2 tea spoon turmeric powder
  • 1 tea spoon dhaniya powder
  • 1 tea spoon garam masala or 1 tea spoon chicken masala or 1 tea spoon chaat masala
  • 1 tea spoon cumin
  • Greens
    • coriander leaves
    • curry leaves
    • 3 Green Chilies (chopped fine)
    • 1 lemon juice
  • 3 dry red chilies
  • 1/2 cup Besan (Chic Pea flour)
  • 1/2 cup All purpose flour
  • 1 Egg
  • Baking soda (optional)
  • 3-4 pinches of red color
  • Sauce
    • 1 cup Curd/Yogurt
    • 2 tea spoon tomato ketchup
    • 2 table spoon Schezwan chutney or red Chili paste
    • 2 table spoon green chili sauce
    • 1 table spoon of Soya sauce

Preparation:

Step 1) Marinate the Chicken

  • Wash the chicken and cut them in fine cubes and let the water get drained
  • Add ginger garlic paste, salt, chilli, turmeric, coriander and garam masala powder
  • Squeeze 1 small lemon
  • Marinate the chicken well and keep it aside for 10 minutes

Step 2) Coating the Chicken

  • Add Egg
  • Add finely chopped coriander
  • Add Besan and all purpose flour to chicken
  • Add 2 pinch of red color (optional)
  • Add 3-5 pinch of baking soda (optional)
  • Add some water and coat the chicken well. The batter should not be very watery or very thick, should be consistent and coat the chicken well.
  • Keep it aside for 30 minutes

Chicken Pakora

Step 3) Fry the Chicken

  • Take a Kadhai and add vegetable oil to it. Add oil sufficient for deep fry
  • Heat the oil to medium heat (don’t put it on high flame)
  • Fry the chicken with 3 – 4 minutes on each size. Don’t over fry the chicken of it wont be juicy from inside.
  • remove the chicken once you get a nice beautiful brown color.

Chicken Pakora

Step 4) Making of the Sauce for Gravy:

  • Take 1 cup of curd
  • Add 1 table spoon of soy sauce
  • Add 2 tea spoon of tomato ketchup
  • Add 2 table spoon of Schezwan sauce
  • Add 2 table spoon of green chili sauce
  • Add 1/2 tea spoon of salt
  • Add 2 pinches of red color
  • Beat the mixture well

Step 5) Making the Gravy:

  • take a Pan and add 2-3 table spoon of oil and heat to medium heat
  • Add 1 tea spoon of cumin
  • Add finely chopped 7-8 cloves of garlic
  • Add finely grated ginger
  • Add 3 chopped green chilies
  • Add 3 dried red chilies
  • Add some curry leaves
  • Once you start smelling the aroma of curry leaves and chilies, bring the gas to low heat
  • Add the Gravy Sauce,  stir it continuously and slowly increase the heat
  • Once the oil starts separating, add 1/2 glass of water and mix it well
  • take 1/4 cup of water and add 1 table spoon of corn starch and mix it well, add this mixture to the gravy
  • Add the fried chicken to the gravy and mix it well for 5 minutes
  • Garnish the chicken with finely chopped cilantro

Chicken 65 is ready. Eat it as it is or serve with hot rice.

Please try this recipe at home and share the feedback.

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