Easiest Way to Prepare Yummy Restaurant Style Dry Chicken 65

Restaurant Style Dry Chicken 65. All totally different from one another with different styles Andhra style or hyderabadi style, Madurai style, restaurant style etc. It is a dish that is originating from Chennai from a restaurant called "Buhari Hotel Restaurant". The chicken has a fiery flavour from the use of red chilli powder.

Withinminutes of serving it is gone. Fried chicken with curry leaves tempering just makes this dish simply drool worthy. I am posting this recipe now so if you are having New Year Party. You can cook Restaurant Style Dry Chicken 65 using 23 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Restaurant Style Dry Chicken 65

You need 2 of chicken breast or legs cut into small bite size portions.
It's 1/2 cup of of a large onion finely chopped.
Prepare 1 tbsp of finely chopped ginger.
It's 1 Tbsp of finely chopped garlic.
It's 2-4 of green chillies.
It's 1 tsp of pepper powder.
Prepare 2 strands of curry leaves finely chopped.
It's 2 tbsp of coriander leaves chopped.
Prepare of Vegetable oil to deep fry.
Prepare of To Marinate:.
You need 1 tsp of minced ginger.
It's 1 tsp of minced garlic.
You need 1 tsp of black pepper powder.
You need 1 Tbsp of coriander powder.
It's 1 Tbsp of Red chilli powder*.
Prepare 1/2 tsp of cumin powder.
You need 1/2 Tbsp of Paprika.
You need 1/4 tsp of turmeric powder.
You need 2 tbsp of corn flour.
Prepare 2 of large eggs.
It's 3 Tbsp of lemon juice.
It's of Few drops of red colour.
It's to taste of Salt.

If you are a chicken lover, then you will love this recipe. It is filled with bundles of proteins, vitamins and minerals. Among Non-Veg recipe menu, spicy chicken is the first elective food item during winter or rainy season. Many said me to avoid egg yolk and some advised me to totally avoid egg but in this recipe, I have added the whole egg while marination.

Restaurant Style Dry Chicken 65 step by step

Marinate the chicken piece with all the ingredients listed under marinade until the chicken is evenly coated and leave it in the fridge for couple of hours or overnight in the refrigerator..
Heat oil in a kadai or a large frying pan and pour enough oil to deep fry the chicken. Oil should not be heated to smoking high heat, but retained at a medium heat to cook the chicken pieces..
Once the oil is hot, add few chicken pieces in the kadai and let them cook for about 3-4 minutes undisturbed until the bubbles starts to come down..
Using a slotted spoon, flip the chicken pieces over and cook for 3-4 more minutes. Overcooking them can make it hard and chewy, so make sure you cook it well to keep it juicy and moist. Once done, drain them in a kitchen towel to remove excess oil..
For the tadka, in another pan, add 2 tbsp of oil and add in chopped onions. Once they turn golden, add in the ginger garlic, curry leaves, and green chilli, and sauté for 2-3 minutes until the raw smell fades..
Add in pepper powder and coriander leaves and sauté for few seconds and then add the chicken pieces and mix well. Serve hot with rice, chappathis or naans or as starters..

Regardless of the thousand stories I simply feel it's delicious every single time I taste. There exist many versions of this dish, and today I am posting Restaurant style-dry version with no sauce, just the tempering. The bite sized fried pieces are crispy on the outside and soft and succulent on the inside. I made it quite a different ways and posted it here. Add in the chopped ginger, garlic and saute until the raw smell disappears.