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Chicken 65 Masala
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Chicken 65 Masala

Chicken 65 kababs first deep fried and then tossed in an onion tomato based gravy makes it an ideal curry to be served with roti or naan.
Course Curry
Cuisine Indian
Keyword Chicken, Chicken Curry
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Author Shanaz Rafiq

Ingredients

  • 1 kilogram chicken washed & cut into medium pieces
  • 5 tablespoon Yogurt
  • 1 tablespoon chicken tikka masala powder or 1 tbsp red chili powder
  • ⅛ teaspoon orange-red food color
  • 3 cups cooking oil for deep frying
  • 10 curry leaves
  • 10 whole green chilies.

Marinate for Chicken :

  • 2 tablespoon dark soy sauce
  • 4 tablespoon cornflour
  • 2 tablespoon plain flour
  • 1 tablespoon each grated ginger & garlic
  • 2 tablespoon red chili powder
  • 1 tablespoon lemon juice
  • 1 egg
  • ½ tablespoon vinegar
  • 1 teaspoon salt

For Gravy:

  • 2 medium onion chopped
  • 2 medium tomatoes chopped
  • 2 green chilies with a slit medium hot
  • 1 tablespoon ginger & garlic paste
  • ½ teaspoon turmeric
  • 1 tablespoon red chili powder medium hot
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • ½ cup yogurt
  • ¾ teaspoon salt
  • 2 tablespoon tomato puree any brand
  • 1 tablespoon lemon juice
  • 1 cup chopped fresh coriander leaves
  • 5 to 6 curry leaves
  • 5 tablespoon cooking oil

Instructions

For Chicken 65 Kabab:

  • Combine all ingredients for marinating in a glass bowl, add chicken pieces and mix well. Set aside in the refrigerator for 1 hr.
  • Heat oil for deep frying and fry chicken pieces till done and keep aside.
  • Heat some oil in a pan and fry curry leaves and whole green chilies for few seconds. Remove from the pan.
  • In the same pan add yogurt mixed with 1 tbsp tikka masala powder (or red chili powder) and red food color.
  • When yogurt starts bubbling add chicken pieces to it and cook until yogurt is dry and chicken is well coated.
  • Turn off the heat and add fried curry leaves and green chilies.

For Chicken 65 Masala:

  • Heat cooking oil in a saucepan and add chopped onion and fry till light golden, along with green chilies and curry leaves.
  • Add 1 tbsp ginger & garlic paste and fry 1 minute. To this add chopped tomatoes and cook till it is soft.
  • Now add all the spice powders like 1/2 tsp turmeric powder, 1 tbsp red chili powder, 1 tbsp coriander powder and 1 tsp cumin powder.
  • Cook on low flame for 5 minutes till aromatic and oil separate.
  • Then add 1/2 cup yogurt, Salt, 1 tbsp lemon juice, 2 tbsp tomato puree and 1 cup fresh coriander leaves. Place the lid and cook for another 5 minutes.
  • Add prepared Chicken 65 to this masala, stir gently. Add 1/2 cup water and cook on low flame for 5 minutes.
  • Serve hot.