Recipe: 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 ver popular chicken starter or snack recipe. This dish is loved by young and adults alike.

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. I made it quite a different ways and posted it here. You can have Restaurant Style Dry Chicken 65 using 23 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Restaurant Style Dry Chicken 65

1. It's 2 of chicken breast or legs cut into small bite size portions.
2. Prepare 1/2 cup of of a large onion finely chopped.
3. Prepare 1 tbsp of finely chopped ginger.
4. You need 1 Tbsp of finely chopped garlic.
5. It's 2-4 of green chillies.
6. It's 1 tsp of pepper powder.
7. It's 2 strands of curry leaves finely chopped.
8. It's 2 tbsp of coriander leaves chopped.
9. It's of Vegetable oil to deep fry.
10. It's of To Marinate:.
11. You need 1 tsp of minced ginger.
12. Prepare 1 tsp of minced garlic.
13. It's 1 tsp of black pepper powder.
14. You need 1 Tbsp of coriander powder.
15. Prepare 1 Tbsp of Red chilli powder*.
16. Prepare 1/2 tsp of cumin powder.
17. It's 1/2 Tbsp of Paprika.
18. Prepare 1/4 tsp of turmeric powder.
19. It's 2 tbsp of corn flour.
20. You need 2 of large eggs.
21. Prepare 3 Tbsp of lemon juice.
22. You need of Few drops of red colour.
23. Prepare to taste of Salt.

I didn't give a serious thought until the little one started tasting and liking chicken. When frying chicken,Egg makes a nice coating and seals the edges. You can also temper with cumin seeds, chopped garlic,. I used chicken breast because I did not get chicken thigh that day, try to use chicken thigh.

Restaurant Style Dry Chicken 65 instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..

I'm not exactly sure of the origins of the name, but this is indeed a true mouth watering dry chicken dish. It's not a tough job to get restaurant quality, this is a very easy method to cook at home with a restaurant style taste. Appetizers,Main Course,Meat chicken,indian food,indian style,restaurant style. Kerala Style Whole Chicken Curry Roast. Classic Tutti Frutti Christmas Bread Wreath.