Hyderabadi Chicken 65
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4 people
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Calories
444 kcal
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Course
Main Course, Appetizer
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Cuisine
Indian
Hyderabadi Chicken 65
Description
This recipe begins with marinating 1 kilogram of boneless chicken pieces in a blend including red chili powder, grated garlic and ginger, garam masala, salt, cornstarch, all-purpose flour, vegetable oil, coconut milk, beaten egg, and lemon juice. The chicken is coated thoroughly and rested for one hour to absorb the flavors.
The chicken is then cooked by deep frying in hot oil or alternatively using an air fryer preheated to 200℃ (400°F), with cooking done in batches to ensure even crisping. After cooking, the chicken is drained on paper towels to remove excess oil.
A sauce is prepared separately by tempering mustard seeds and cumin seeds in oil, adding sliced garlic, red and green chilies, curry leaves, salt, and Greek yogurt, resulting in a tangy, spicy accompaniment for the crisp chicken pieces. The dish is finished with a garnish of freshly ground black pepper and lemon juice to add extra flavor and freshness.
This dish is best served immediately after cooking to maintain its crisp texture. Leftovers can be stored in a sealed container refrigerated up to two days and reheated in the oven.
Ingredients
- 1 kilo chicken 2 pounds, cut into small bite size pieces, boneless
- vegetable oil for frying
Marinade
- 1 teaspoon red chili powder
- 1 teaspoon garlic grated
- 1 teaspoon ginger grated
- ½ teaspoon garam masala
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour UK-plain flour
- 1 tablespoon vegetable oil
- 3 tablespoons coconut milk (optional)
- 1 egg beaten
- 1 tablespoon lemon juice
Sauce
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 cloves garlic finely sliced
- 2 Kashmiri red chilli broken into small pieces
- 2 medium green chili chopped
- 10 curry leaves
- ½ alt salt
- 140 grams Greek yogurt ½ cup
Garnish
- 1 teaspoon black pepper freshly ground
- 1 tablespoon lemon juice
Instructions
Marinate
- In a large bowl mix together all the ingredients for the marinade: 1 teaspoon red chilli powder, 1 teaspoon grated garlic, 1 teaspoon grated ginger, ½ teaspoon garam masala, 1 teaspoon salt, 1 tablespoon cornstarch, 1 tablespoon all purpose flour, 1 tablespoon vegetable oil, 3 tablespoons coconut milk, 1 egg, 1 tablespoon lemon juice. Add 1 kilo boneless chicken and mix to coat the chicken evenly. Cover and leave the chicken to marinate for 1 hour.
Frying in a skillet
- Heat the vegetable oil for frying in a large heavy bottomed skillet on high heat and fry the chicken in batches. Transfer the cooked chicken to kitchen paper to absorb excess oil.
Using in an air fryer
- Preheat the air fryer to 200℃/400℉ for 3 minutes. Cook the chicken in batches: arrange chicken in the basket like in a frying pan, so they don't touch or overlap. Set the timer to cook for 8 minutes then remove the cooked chicken from the basket and repeat with the rest of the chicken.
Sauce
- In a large pan on medium-low heat, dry toast 1 teaspoon mustard seeds for a minute then add 1 tablespoon vegetable oil, 1 teaspoon cumin seeds, 2 Kashmiri red chilli, 2 medium green chillies, 2 cloves garlic, ½ salt salt and 10 curry leaves. Lightly fry the spices for around 30 seconds then turn the heat to low, stirring in 140 grams Greek yogurtook for another 30 seconds.
- Add the chicken and stir gently for 1-2 minutes till all the chicken is well coated in the sauce then remove from the heat.
- Cool slightly before tasting for seasoning and add more salt if required. Garnish with 1 tablespoon lemon juice and 1 teaspoon freshly ground black pepper.
Notes
- Marinate chicken at room temperature (15-25°C) or refrigerate and bring to room temperature before cooking for best results.
- Check frying oil temperature by dipping a wooden spoon; bubbles indicate readiness.
- Maintain space between chicken pieces when frying for even cooking and crispiness.
- Serve the dish immediately to enjoy the crisp texture of the chicken.
- Store leftovers in a sealed container in the fridge for up to 2 days and reheat in the oven at 200℃ (400°F) for 5-10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 10g | 3% |
| Protein | 58g | 116% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 202mg | 67% |
| Sodium | 1033mg | 43% |
| Potassium | 1119mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 602IU | 12% |
| Vitamin C | 92mg | 102% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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