Recipe: at dinner Chicken 65 from Manisha's Kitchen

Recipe: at dinner Chicken 65 from Manisha's Kitchen Delicious, fresh and tasty.

Chicken 65 from Manisha's Kitchen. Some say it originated in Chennai at a small Indian restaurant. My Recent videos —– Super Hea. Once the chicken turns golden brown, take it out on the kitchen towel.

Whatever the real story, must thank the creator of this delicious chicken starter recipe.

I am going on a short summer holiday in a while (an hour to be precise) 🙂 and will see you all after the first week of June.

This recipe originated in a restaurant in Hotel Buhari in Chennai.

You can cook Chicken 65 from Manisha's Kitchen using 18 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken 65 from Manisha's Kitchen

1. You need of Chicken.

2. You need of Ginger.

3. Prepare of Garlic.

4. You need of Coriander leaves paste.

5. You need of Mint leaves paste.

6. You need of Green chillis paste.

7. You need of Curd.

8. It’s of Lemon juice.

9. Prepare of Tomato sauce.

10. It’s of Soya sauce.

11. You need of Vaniger.

12. It’s of Kasthuri methi.

13. You need of Daniya powder.

14. It’s of Turmeric powder.

15. You need of Garam masala.

16. You need of Raspberry red colour.

17. It’s to taste of Salt.

18. It’s of Onions paste.

This was served as a starter or quick snack.

The dish is very spicy due to the addition of chillies.

Heat oil for deep frying in a deep pan.

Lower the flame, and add in the chicken pieces slowly. (Do not over crowd the pan).

Chicken 65 from Manisha's Kitchen step by step

1. Take a mixer grinder and grind onions, coriander leaves, mint leaves and green chilles to a fine paste..

2. Take a bowl add chicken to it, now add the paste (onion, coriander, mint leaves and green chilles) in the chicken, add ginger garlic paste, kasthuri methi, Daniya powder, turmeric powder, garam masala powder, add tomato sauce, soya sauce, vaniger, curd, lemon juice and raspberry red colour. Mix it well and marinate it for an hour..

3. After an hour keep the marinated mixture on stove and cook the chicken for 60%..

4. Once the chicken is cooked, keep that aside and heat oil in a pan to deep fry. Once the oil is heated start deep frying the chicken pieces one by one in the oil..

5. Once all the pieces are fried, remove some oil and put the left out gravy in the oil and cook for about 10 to 15 mins….

6. Once the gravy is cooked, pour the gravy on the chicken pieces….

7. Garnish it with chopped coriander leave and mint leave along with a spoon of lemon juice…..

Do not over-fry, it will result in hard chicken.

Remove and set aside to drain on kitchen towels.

Thawing chicken in the fridge is the best and safest way to defrost it, but it requires about a day of planning ahead, so if you need a faster solution, skip ahead.

It is a yummy dish but simple and easy to prepare.

It is made with boneless chicken, turmeric powder and other Indian spice powders, and deep-fried in oil.