Chicken654variations Recipes

CHICKEN 65

Steps:

• Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.
• Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.
• Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.
• Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.

CHICKEN 65 (4 VARIATIONS)

Steps:

• Marinade:
• Mix all ingredients well, except chicken drumsticks. Add drumsticks and put it in refrigerator for about 4 hours or overnight.
• Cook the drumsticks and marinate on stovetop at medium heat til they are tender.
• Bring it to a boil. Cook covered 15 minutes. Remove the lid. Let it cool.
• Use a slotted spoon to remove the chicken and set it aside.
• Add egg and flour to cooked marinate. Beat it into a batter. Adjust salt and pepper if needed.
• Pre-heat deep fryer at 350º F. Coat chicken in batter. Deep fry 3 to 5 minutes.
• Method #1 - Baked Dry Chicken 65 -.
• Marinate chicken. Remove the chicken from marinate. Baste chicken with ghee (clarified butter) and bake in an oven preheated to 425F for 20 minutes. Serve it as a finger food. Cook the marinade and use it as a dipping sauce.
• Method #2 - Crispy Deep fried Chicken 65
• Marinate chicken. Remove the chicken from marinade. Cook the chicken with marinade on stove top til chicken is almost done, about 15 minutes if boiling. Remove from the marinade. Add flour to marinade and make it into a batter. Deep fry battered chicken at 350º F for five minutes. Serve it as a finger food.
• Method #3 - Curry Chicken 65
• Marinate chicken. Remove from marinade. Heat ghee (clarified butter) in a pan. Brown the chicken, return to the marinade. Simmer on low heat, covered. Cook for about 25 minutes till done.
• Method #4 - Stir-fried Chicken 65
• Substitute chicken breast for drumsticks. Marinate it. Remove from marinade. Stir fry in hot pan about 6 to 8 minutes. Cook (heat to boiling) the marinade and serve as dip or return to cover the fried chicken.

CHICKEN 65

Steps:

• Wash the chicken drumsticks and dry them.
• Mix the soup cube, chili powder, cumin powder, ginger garlic paste, turmeric, soya sauce with the curd (Do not add salt).
• Marinate the chicken for at least 4 hours in this mixture.
• Cook the chicken in the marinade till done.
• Take the chicken pieces out of the gravy if any.
• Set aside the gravy (if any).
• Shallow fry the drumsticks till browned in oil or clarified butter (ghee).
• Do this 1 or 2 pieces at a time for them to get a nice colour.
• Keep the chicken pieces aside.
• Now in the same ghee stir fry the chopped curry leaves and green chillies till crisp.
• Add the chicken and stir fry.
• Add the reserved gravy (if any).
• Add tomato ketchup according to taste to coat the chicken pieces.
• Cook till there is no liquid left and the chicken is coated with the sauce but dry.
• Garnish with the coriander leaves.
• Enjoy.