Crispy Chicken 65

Delicious & Mouth Watering Starter dish...Chicken 65...Sharing a Quick & Easy Recipe to Cook this Amazing Starter without any Ready made Masala with the Ingredients readily available at Home ! 

Ingredients :

Chicken cut into bite size Pieces - 500 Grams
Salt - 1 Tsp/As per Taste
Kashmiri Red Chilli Powder : 4-5 Tsp/As per choice
Turmeric Powder - 1/2 Tsp
Coriander Powder - 2 Tsp
Ginger-Garlic Paste - 2 Tsp
Black Pepper Powder - 1/2 Tsp
Garam Masala Powder - 1/2 Tsp
Lemon Juice - 2 Tsp
Curd - 3 Tsp
Corn Flour - 2 Tsp
Plain Flour (Maida) - 4 Tsp
Egg - 1

Method :

1. In a Mixing bowl prepare a Marinade with Curd, Lemon Juice, Ginger-Garlic Paste, Turmeric Powder, Kashmiri Red Chilli Powder, Garam Masala Powder, Coriander Powder, Salt, Black Pepper Powder, Corn Flour & Plain Flour.
2. Check for Salt & Spices. Now add beaten Egg to it and Mix well. 
3. Marinate the Chicken in this for at least 30 Minutes. 
4. Heat Oil in a Kadhai & Fry the Chicken Pieces in it on Medium to High flame for 5-7 Minutes/Till the Chicken Pieces turn Golden & Crisp. Take them out on a Kitchen Towel/Tissue Paper. 

Serve them Piping Hot with Schezwan Chutney or Schezwan Sauce...Do give this Recipe a Try !

Comments

Post a Comment

Popular posts from this blog

Paneer Cheese Rolls

Image
Crunchy from Outside and Cheesy from inside ! Try this Amazing Lip Smacking recipe of Paneer Cheese Rolls and Enjoy :) Ingredients : Boiled Potatoes - 4 medium size Bread Crumbs - 3-4 Tsp/Adjust for Binding Green Chillies - 3-4 Garlic Pods - 3-4 Chilli Powder - 3 Tsp Lemon Juice - 2 Tsp Salt - As per taste Jeera Powder - 2 Tsp Handful of Chopped Coriander leaves Handful of Chopped mint leaves Corn Flour - 4-5 Tsp Grated Paneer - 1/4 cup Grated Cheese - 2 cubes Oil for frying Method : 1. In a Mixer jar grind the Chillies and garlic together to a coarse paste. 2. In a mixing bowl mash the boiled potatoes. 3. Add in Chilli garlic paste, Chilli powder, Jeera powder, lemon juice, salt, chopped coriander and mint leaves and mix all these ingredients together. 4. Now add bread crumbs and corn flour to the mixture and knead well. Note : Adjust Bread Crumbs in the mixture till we are able to make proper rolls without cracks. 5. For the Filling - Mix Paneer and Cheese together with a pinch of sa
Read more

Mumbai Street Style Vada Pav Chutney

Image
Vada Pav which is referred to as Indian Burger is all our Mumbaikar's favorite Indian Street food. Here is a quick recipe of Lip Smacking Red Chutney which is served with our favorite Vada Pav...! Ingredients : Grated Dry Coconut - 1 cup Peanuts - 2-3 Tsp Sesame seeds - 2 Tsp Salt - 1 Tsp/As per taste Kanda lasoon masala - 2 Tsp Kashmiri Red Chilli Powder - 3 Tsp/As per taste Garlic pods - 4-5 Method : 1. In a pan dry roast grated dry coconut on a low flame and roast till its golden and take it out in a plate. 2. Similarly dry roast sesame seeds and peanuts separately and transfer into a plate to cool down. Remove the peanuts rind. 3. In the same pan dry roast the Garlic pods . 4. Once all the ingredients are at room temperature transfer them to a mixer jar. Add Salt, Red Chilli powder and Kanda Lasoon masala to it. 5. Grind it to a coarse powder. Check if you require to adjust more Salt.  Note : Do not grind it to a fine powder. Just blend it for about 3-4 pulses of 1 sec each. Yo
Read more

Kesar illaichi Shrikhand

Image
Festive season is here and we all enjoy having Shrikhand with Steaming Hot puris. Shrikhand is one such recipe which can be had as dessert and also in main course.This festive season why not try this flavorful recipe at home with this simple recipe :)  Ingredients : Thick Curd (Dahi) - 2 cups Powdered Sugar - 1 cup/adjust as per taste 2-3 pinches of Kesar strands( Saffron) Cardamon powder - 1/2 Tsp Milk - 2-3 tsp Method : 1. Keep a muslin cloth on a strainer with a vessel below it to collect the excess water. Pour the curd on it. Now tie the cloth with a knot tightly and place it on that strainer and keep the vessel in the refrigerator for 7-8 hours.  2. All the excess water gets collected in vessel and we get thick hung curd.  3. Soak some Kesar strands in 2 Tsp milk and keep it aside for 15 minutes.  4. Now remove the hung curd in a clean and dry mixing bowl and mix it well with the help of a whisk. Gradually add in the powdered sugar and saffron milk and mix well till a silky smooth
Read more