Steps to Make Hyderabadi Chicken 65 Biryani Recipe

Chicken 65

5)add in chilli powder, coriander pdr, turmeric powder, cumin powder.

Recipe Summary Chicken 65

A very popular dish from India, this chicken 65 recipe delivers succulent pieces of red hot chicken that are sure to make the mouth water! Serve with white rice or naan bread.

Ingredients | Hyderabadi Chicken 65 Biryani Recipe

1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces

1 egg, beaten

2 tablespoons cornstarch

1 ½ tablespoons minced garlic, divided

1 tablespoon minced ginger, divided

2 teaspoons salt

½ teaspoon ground black pepper

vegetable oil for frying

2 tablespoons vegetable oil

1 teaspoon cumin seeds

2 serrano peppers, sliced into 1/4-inch pieces

2 tablespoons cumin powder

1 tablespoon chile powder, or less to taste

½ teaspoon ground black pepper

salt to taste

6 fresh curry leaves, or more to taste

1 ½ tablespoons red chile-garlic paste

1 tablespoon ginger paste

5 drops red food coloring, or more as needed

½ cup water

¾ cup chopped fresh cilantro

Directions

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.

This dish is meant to be very spicy! Use chile powder and chile-garlic paste only as much as you can tolerate. If you cannot tolerate the heat specified by the ingredients, feel free to reduce them. The dish will still be very flavorful.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Info | Hyderabadi Chicken 65 Biryani Recipe

prep: 30 mins cook: 15 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Chicken 65

World Cuisine, Asian, Indian,