Easy Chicken 65 | NO Deep-frying | NO Colour #chicken65

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This slightly healthier Chicken 65 is a recipe that you should try soon! The distinct flavour of Curry leaves is the obvious hero in this chicken appetizer recipe. Although chicken 65 is originally deep-fried, my version makes it a little differently— I have shallow-fried it, and the dish comes together in a single kadai. It's much easier than the other popular chicken 65 recipes, without any change in flavour! Use your favourite boneless breast or thigh, and marinate it well. You can marinate it overnight too; just keep it refrigerated (if for less than 6 hours) or in the freezer (more than 6 hours). My technique of blooming the Kashmiri lal Mirch Powder helps give it a natural Red colour. Make sure the oil is really hot, and then add it to the Kashmiri Chilli Powder. No artificial food colour needed!
Try it and let me know what you think!
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Блюда из курицы
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