Name: Restaurant Style Hyderabadi Chicken 65/Andhra Chicken 65.. recipe by Zeenath Fathima at BetterButter
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 5
Ingredients: Boneless chicken cubes 600gm; FOR THE MARINATION.....; RED CHILLI POWDER 1 TBSP; Salt 1 tbsp; Soy sauce 1 tbsp; Lemon juice 1 tbsp; GARAM MASALA 1 TBSP; Blackpepper corns ground freshly 1 tsp; Cumin powder 1 tsp; Chicken masala powder or curry powder 1 tsp; Beaten egg 1; Cornflour 2 tbsp; All purpose flour 1 tbsp; Oil 2 cups; OTHER INGREDIENTS...; Garlic cloves thinly sliced 2; Green chillies slit 3; Curry leaves few; Coriander leaves chopped a handful; Fennel seeds crushed 1 tsp; Yoghurt beaten well 1/2 cup

ABOUT Restaurant Style Hyderabadi Chicken 65/Andhra Chicken 65.. RECIPE

Hyderabadi restaurant style chicken 65 is different from the other versions in which the fried chicken pieces are sauteed in spicy yoghurt mix. This makes all the difference and the chicken gets evenly coated with the spices. It's a famous appetizer loved by many across the country and therefore tops the party menu. Lip smacking, juicy, succulent pieces of chicken just melts in your mouth. There is no need to add any artificial colour to it as it looks gorgeous with the natural colour it gets from the spice blend.

Ingredients Serving: 5

Boneless chicken cubes 600gm
FOR THE MARINATION.....
RED CHILLI POWDER 1 TBSP
Salt 1 tbsp
Soy sauce 1 tbsp
Lemon juice 1 tbsp
GARAM MASALA 1 TBSP
Blackpepper corns ground freshly 1 tsp
Cumin powder 1 tsp
Chicken masala powder or curry powder 1 tsp
Beaten egg 1
Cornflour 2 tbsp
All purpose flour 1 tbsp
Oil 2 cups
OTHER INGREDIENTS...
Garlic cloves thinly sliced 2
Green chillies slit 3
Curry leaves few
Coriander leaves chopped a handful
Fennel seeds crushed 1 tsp
Yoghurt beaten well 1/2 cup

Instructions

Marinate the chicken with all the ingredients listed under it.
Leave it on the kitchen counter for atleast 40 minutes.
Meanwhile keep all the other ingredients listed ready.
Deep fry the chicken in hot oil on medium to high flame until done.
Drain and keep aside.
In a pan, take about 2 tablespoons of the oil in which the chicken was fried earlier.
Add the crushed fennel seeds.
Add the sliced garlic and the slit green chillies.
Add the curry leaves and the coriander now.
Keep the flame low and add the beaten yoghurt.
The flame should be always low when the yoghurt is added so that it does not curdle.
After nearly 4 minutes of sauteeing the yoghurt, add the fried chicken.
Mix well so that it gets evenly coated with the yoghurt mix.
Serve hot with naan or fried rice.

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