Recipe: Yummy Chicken 65 from Manisha's Kitchen

Chicken 65 from Manisha's Kitchen. It can be made with bone or with out bone. Today, am making this dish with boneless chicken. For this dish I'm using thigh part of the chicken which turns out to be juicy when fried.

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). It's also sold by street vendors and it is street food at its best! You can have Chicken 65 from Manisha's Kitchen using 18 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chicken 65 from Manisha's Kitchen

Prepare of Chicken.
You need of Ginger.
Prepare of Garlic.
You need of Coriander leaves paste.
It's of Mint leaves paste.
Prepare of Green chillis paste.
You need of Curd.
You need of Lemon juice.
You need of Tomato sauce.
You need of Soya sauce.
You need of Vaniger.
You need of Kasthuri methi.
It's of Daniya powder.
It's of Turmeric powder.
It's of Garam masala.
It's of Raspberry red colour.
You need to taste of Salt.
You need of Onions paste.

As Diwali is coming soon… what better time to share such an amazing Indian recipe?? Drain them on a kitchen tissue. This step is optional and you can. There are different stories behind its name, whatever the story be, its the taste which has made this dish an all time favourite.

Chicken 65 from Manisha's Kitchen step by step

Take a mixer grinder and grind onions, coriander leaves, mint leaves and green chilles to a fine paste..
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..
After an hour keep the marinated mixture on stove and cook the chicken for 60%..
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..
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....
Once the gravy is cooked, pour the gravy on the chicken pieces....
Garnish it with chopped coriander leave and mint leave along with a spoon of lemon juice.....

Very popular in restaurants and fast food menus. This guilt free appetizer is sure to become a favorite among family. I made it quite a different ways and posted it here. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! The most logical explanation is that it was served in an army canteen down in the Sahil is the master chef behind Headbanger's Kitchen.