Chicken 65 is one dish that makes just about anybody’s mouth water. And why not? A perfect balance of spice, this Indian recipe has made its way into the hearts of several thousand across the globe. It is needless to say that the authentic recipe now has more than one variant and is made in both starter and gravy forms.
This Chicken 65 dish can be made at home and you can use more yoghurt to make the gravy.
This is a quick and easy mouth watering recipe I learnt from my mom. She is a gifted cook and loves to try different chicken recipes (as chicken is her favourite). All you need available at home is some chicken because the rest of the ingredients are always available in every Indian kitchen. Do you know how to make chicken 65 gravy? Noooo…..then here’s how you start…..
Ingredients
- 2 tbsps Ginger garlic paste
- 3 tsps Vinegar
- A cup Yoghurt
- One kilo Chicken, cut into small pieces
- 1 1/2 tsp Coriander powder
- 2 tsps Chilli powder
- 1 tsp Fennel powder
- A tsp Pepper powder
- 3 tsps Tomato Sauce
- Three tbsps. Coriander leaves, finely chopped
- 3 tbsps. Oil
- Salt to taste
Method
- In a bowl, make a paste of yoghurt, ginger garlic paste and vinegar.
- Marinate the chicken in the above paste and keep it aside for 30 minutes.
- In a deep bottomed pan, pour oil. Add coriander powder, chilli powder, fennel powder and pepper powder. Saute till the powders are lightly browned.
- Add the marinated chicken to the pan.
- Pour 1 cup water, salt to taste and allow it to cook.
- When the gravy is thickened, add tomato ketchup and coriander leaves and mix properly and power off stove.
- Now Chicken 65 is ready to be served.
