Imported from Instagram

Viral Hyderabadi Chicken 65

Name: Viral Hyderabadi Chicken 65
Prep time: 15 min
Cook time: 25 min
Total time: 160 min
Yield: 3 servings
Cuisine: South Asian
Ingredients: 350 g boneless chicken breast (cubed); 1 tsp salt (for the marinade); 1 tbsp coriander powder (for the marinade); 1 tbsp red chili powder (for the marinade); 1 tsp turmeric (for the marinade); 1 tsp garam masala (for the marinade); 2 tbsp yogurt (for the marinade); 1 tbsp ginger-garlic paste (for the marinade); red food color (3–4 drops); 2 tbsp corn starch (for the marinade); 1 tbsp garlic (chopped, for the gravy); hot green chilies (3–4 finger-hot green chilies); curry leaves (amount not specified); 1 cup yogurt (for the gravy); 2 tbsp ketchup (for the gravy); 1 tsp soy sauce (for the gravy); 1 tbsp chili sauce (for the gravy); 1 tbsp red chili powder (for the gravy); 1 tsp black pepper (for the gravy); oil (for frying and cooking; amount not specified); water (add if the sauce is too thick; amount not specified); cilantro (for garnish; amount not specified)

Recipe by alittlesaute | Food Cinematography @alittlesautee · Instagram

Imported by Thomas Meckl on SeeMeCook

Crispy shallow-fried chicken is marinated with Indian spices, then tossed in a creamy yogurt, chili, garlic, and curry-leaf gravy. The result is a spicy, tangy, restaurant-style Chicken 65.

3 servings160 minSouth Asian

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Ingredients

350 g boneless chicken breast (cubed)
1 tsp salt (for the marinade)
1 tbsp coriander powder (for the marinade)
1 tbsp red chili powder (for the marinade)
1 tsp turmeric (for the marinade)
1 tsp garam masala (for the marinade)
2 tbsp yogurt (for the marinade)
1 tbsp ginger-garlic paste (for the marinade)
red food color (3–4 drops)
2 tbsp corn starch (for the marinade)
1 tbsp garlic (chopped, for the gravy)
hot green chilies (3–4 finger-hot green chilies)
curry leaves (amount not specified)
1 cup yogurt (for the gravy)
2 tbsp ketchup (for the gravy)
1 tsp soy sauce (for the gravy)
1 tbsp chili sauce (for the gravy)
1 tbsp red chili powder (for the gravy)
1 tsp black pepper (for the gravy)
oil (for frying and cooking; amount not specified)
water (add if the sauce is too thick; amount not specified)
cilantro (for garnish; amount not specified)

Steps

1
Combine the cubed chicken with the salt, coriander powder, red chili powder, turmeric, garam masala, yogurt, ginger-garlic paste, red food color, and corn starch. Mix thoroughly so the chicken is evenly coated, then let it marinate for a few hours.
2
Heat oil in a pan and shallow-fry the marinated chicken over medium-high heat until crispy on all sides. Remove the chicken and set it aside.
3
Using the same pan, add some oil if needed, then add the chopped garlic. Sauté with the hot green chilies and curry leaves until aromatic.
4
Add the gravy ingredients—the yogurt, ketchup, soy sauce, chili sauce, red chili powder, and black pepper—to the pan. Cook the yogurt sauce until its color changes.
5
Add the fried chicken to the sauce and coat it well. Add water if the sauce is too thick.
6
Cover the pan and let the chicken simmer until it is cooked through.
7
Garnish with cilantro and serve immediately.

Notes

The source does not specify the exact marinating duration, frying time, simmering time, oil quantity, amount of curry leaves or cilantro, or a target chicken temperature. Use enough oil to shallow-fry the chicken and ensure the chicken is fully cooked before serving.