Restaurant Style Dry Chicken 65
Restaurant Style Dry Chicken 65

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, restaurant style dry chicken 65. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Restaurant Style Dry Chicken 65 is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Restaurant Style Dry Chicken 65 is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have restaurant style dry chicken 65 using 23 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Restaurant Style Dry Chicken 65:
  1. Take 2 chicken breast or legs cut into small bite size portions
  2. Take 1/2 cup of a large onion finely chopped
  3. Take 1 tbsp finely chopped ginger
  4. Get 1 Tbsp finely chopped garlic
  5. Make ready 2-4 green chillies
  6. Get 1 tsp pepper powder
  7. Take 2 strands curry leaves finely chopped
  8. Prepare 2 tbsp coriander leaves chopped
  9. Take Vegetable oil to deep fry
  10. Get To Marinate:
  11. Get 1 tsp minced ginger
  12. Prepare 1 tsp minced garlic
  13. Prepare 1 tsp black pepper powder
  14. Prepare 1 Tbsp coriander powder
  15. Take 1 Tbsp Red chilli powder*
  16. Make ready 1/2 tsp cumin powder
  17. Get 1/2 Tbsp Paprika
  18. Get 1/4 tsp turmeric powder
  19. Prepare 2 tbsp corn flour
  20. Prepare 2 large eggs
  21. Make ready 3 Tbsp lemon juice
  22. Get Few drops of red colour
  23. Make ready to taste Salt
Steps to make Restaurant Style Dry Chicken 65:
  1. Marinate the chicken piece with all the ingredients listed under marinade until the chicken is evenly coated and leave it in the fridge for couple of hours or overnight in the refrigerator.
  2. Heat oil in a kadai or a large frying pan and pour enough oil to deep fry the chicken. Oil should not be heated to smoking high heat, but retained at a medium heat to cook the chicken pieces.
  3. Once the oil is hot, add few chicken pieces in the kadai and let them cook for about 3-4 minutes undisturbed until the bubbles starts to come down.
  4. Using a slotted spoon, flip the chicken pieces over and cook for 3-4 more minutes. Overcooking them can make it hard and chewy, so make sure you cook it well to keep it juicy and moist. Once done, drain them in a kitchen towel to remove excess oil.
  5. For the tadka, in another pan, add 2 tbsp of oil and add in chopped onions. Once they turn golden, add in the ginger garlic, curry leaves, and green chilli, and sauté for 2-3 minutes until the raw smell fades.
  6. Add in pepper powder and coriander leaves and sauté for few seconds and then add the chicken pieces and mix well. Serve hot with rice, chappathis or naans or as starters.

So that is going to wrap it up with this exceptional food restaurant style dry chicken 65 recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!