Chicken 65

by Nisha Jeelani

Chicken 65

Prep Time : 21-25 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Author: Sanjeev Kapoor


o 1 Pound Boneless chicken breast cut into 1½ inch cubes
o Yogurt 1/2 cup
o Lemon juice 1 1/2 tablespoons
o Rice flour 2 tablespoons
o Salt to taste
o Oil 6 tablespoons
For masala
o Dried red chilies 4
o Ginger 2 inch pieces
o Garlic 6 cloves
o Coriander seeds 2 tablespoons
o Black peppercorns 12-15


Step 1

Grind the ingredients of the masala to a fine paste. Mix the yogurt, lemon juice, rice flour, salt and two tablespoons oil into the ground masala paste.

Step 2

Coat the chicken with the masala paste and marinate for an hour in a refrigerator.

Step 3

Heat the remaining oil in a thick-bottomed kadai; add the chicken pieces in small batches of six to eight pieces and stir-fry over high heat for one minute, tossing continuously.

Step 4

Add another batch of the chicken and repeat. Lower heat once all the chicken has been added.

Step 5

Turn the pieces frequently, basting with the remaining masala. Cook till the oil separates and the chicken turns crispy on the outside, but moist and soft on the inside.

Step 6

Adjust salt, toss well and remove. Drain and serve hot.

Nutrition Info

Calories : 1391 Kcal

Carbohydrates : 6.7 gm

Protein : 120.9 gm

Fat : 97.9 gm


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