Chicken 65 Gravy
Chicken 65 Gravy

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, chicken 65 gravy. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Are you looking for a quick Indian chicken starter recipe? Hot, spicy and a perfect chicken starter made in restaurant style. Then what about making a gravy with it.

Chicken 65 Gravy is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Chicken 65 Gravy is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook chicken 65 gravy using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Chicken 65 Gravy:
  1. Get 1 kg chicken
  2. Take 250 gm curd
  3. Take 5-6 green chillies
  4. Prepare 1 1/2 tsp Chicken 65 masala
  5. Prepare 3 tsp mustard seeds / rai
  6. Take as needed curry leaves
  7. Prepare 2 tbsp red chilli powder
  8. Take 2 tbsp ginger garlic paste
  9. Make ready 10 big tomatoes
  10. Get 2 eggs

Also we can easily find the ingredients of this recipe. The flavour of the dish can be attributed to red chillies but the exact set of ingredients for the. Pair this dish with a drink of your choice and serve it hot and crispy. Chicken gravy is the best gravy to serve alongside your roast bird as it is made from the juices of the bird The flavors of the roast and the gravy marry together beautifully.

Instructions to make Chicken 65 Gravy:
  1. Marinate chicken in ginger garlic paste opand chicken 65 masala 1 whole packet
  2. And keep aside for 1 hr hour. In vessel take curd add red chilli powder, chicken 65 half packet and salt mix it well.
  3. Grind the tomatoes by adding little water. There should not be any tomato pieces
  4. In a pan take oil, mustard seeds, curry leaves let it splutter.
  5. In the curd mixture add the tomato paste and add this whole mixture in the tempering of rai, and curry leaves
  6. Add water if needed and let it cook for 10 min on medium flame.
  7. Now deep fry the chicken by coating in egg and put it in the gravy. In the same oil fry the chillies and put them in the gravy as well.
  8. Now cook for 5-10 mins on low flame by covering it.
  9. Finally add butter while serving, and serve with chapati or butter naan.

If you don't have any poultry.

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