Dry Chicken 65 Recipe

This is well known recipe in all states in india.It is nice starter for non veg lovers.Crispy and juicy chicken tempts us to eat and children also like to have  as snacks in enjoying manner.
Many people use boneless chicken to prepare this recipe.Of course we can add bone chicken  if we  like it.But  marination is very important.For getting juicy and crispy chicken we have to brine the chicken.For more spicy we can sprinkle pepper powder and garam masala before put off the flame(end of the recipe). 

Ingredients

For Chicken marination
chicken boneless	250 grs
oil	for deep fry
pepper powder	1 spoon
red chilli paste	1 spoon
salt	to taste
garam masala	1 spoon
ginger garlic paste	1 spoon
corn flour	2 spoons
rice flour	1 spoon
egg	1
coriander leaves	few
curry leaves	few
lemon juice	1/2 spoon
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oil	2 spoons
garlic cloves	4
green chillies	4
sugar	1/4 spoon
turmeric	pinch
salt	to taste
red chilli sauce	1 spoon
cumin seeds	1/2 spoon
curry leaves	few
coriander leaves	few
yogurt	1/2 cup

Preparation

Wash the chicken pieces with plenty of water.
Wash coriander leaves and curry leaves and cut them into small pieces.

Making Red chilli paste.

Take some dry red chillies(around 6) and soak in the water(1/2 cup) for 15 to 20 minutes and make a fine paste.That is red chilli paste.Take dark red colour dry chillies for making paste.It gives good colour to the recipe without adding food colour.

Take a big mixing bowl .Add chicken pieces,salt,pepper powder,red chilli paste,ginger garlic paste,curry leaves pieces,coriander leaves,lemon juice and garam masala. Mix all well.
Beat the egg and add this one also to chicken pieces mixture and mix all well.
Keep it in the fridge and rest it at least for 1 to 2 hours.
Over night marination gives rich taste to the recipe.
After that add corn flour and rice flour and to this marinated mixture and mix until it covers the chicken pieces.
Take another mixing bowl.Add yogurt and beat well.Then add red chilli powder or red chilli sauce and pinch of salt and turmeric,sugar and mix well.Keep it aside.Prepare this after frying the chicken pieces and making the recipe.
Do not need to marinate this mixture.

Method

• Take a pan and put on the flame.Add oil when pan is heated.
• Drop marinated chicken pieces one by one to the heating oil.
• Do not add more pieces at a time.That may be stick with one another.
• Put the flame in medium.
• Fry the pieces till they become to dark red colour.
• Remove from the oil.
• Do all remaining chicken pieces like this.
• Take a pan and add 2 spoon of oil and heat it.
• When oil is heated add cumin seeds and fry till they started to spluter.
• Add  finely chopped garlic cloves and curry leaves.
• Fry until garlic pieces gives the nice aroma.
• Add yogurt mixture and cook for 2 to 3 minutes.
• Then add fried chicken pieces and toss it.
• Add salt to taste.
• finally add finely chopped coriander leaves.
• Famous indo chinese recipe chicken 65 is ready to taste.....Enjoy!

Keep in the mind

 Add vinegar in the place of yogurt.
Sweet and creamy yogurt is preferable.
We can add cashew nuts also.
Fried cashew nuts enhance the taste of the recipe.
Do not put the flame in sim when chicken pieces are frying.chicken pieces may be absorb excess of oil.

Kadai Paneer Recipe Dhaba Style

This recipe is prepared by dhaba style that one is many people like to eat with roti,naan,chapati or even with rice also.Less spicy and colourful ingredients gives good impression to eat this recipe.For thick gravy, we can add cream at the end of the recipe.If you want to eat dry kadai paneer then avoid to adding cream .Both varieties are delicious. Ripped and less sour tomatoes are preferable for getting nice taste.We can add tomato puree also for quick preparing this recipe.But kadai masala is essential ingredient which one separate this recipe tasty from other recipes.  

Ingredients

paneer	200 grs
oil	3 spoons
onion	1
capsicum	2
tomatoes	5
ginger garlic paste	1 spoon
salt	to taste
red chilli powder	1 spoon
garam masala	1 spoon
green chillies	3
cream	1 cup
coriander leaves	few
fenu greek leaves	few
butter	1 spoon
For Kadai Masala
dry chillies	3
pepper corn	1/4 spoon
cumin seeds	1 spoon
coriander seeds	2 spoon
ani seeds	1/4 spoon

preparation

Take a pan put on the flame.
When pan is heated add all kadai masala ingredients(mentioned above) and roast them(with out oil) for 5 to 6 minutes until they giving nice aroma and change their colour.
Remove from the flame.
Keep to cool.
Add all these ingredients in the mixie jar and make a coarse powder.
Wash all veggies and cut into medium size pieces.
Cut paneer into cub size pieces or your wishing size.
chop the coriander leaves and fenugreek leaves
Make ginger garlic paste.

Method

• Take a thick bottom vessel or pan  and put on the flame.
• When pan is heated add oil.
• When oil is heated add butter.
• When butter is melted add some cumin seeds(1/2 spoon) and fry till they started to splutter.
• Add tomato pieces or tomato paste,green chilli pieces and cook until they become smooth.
• Add salt,red chilli powder,garam masala and ginger garlic paste and  saute.
• Then add onion pieces,fenugreek leaves and capsicum pieces when tomatoes are totally mashed.
• Add coarse masala powder(kadai masala) and mix all well.
• No need to cook long time.
• 10 to 15  minutes enough to cook capsicum and onion pieces.
• Then add paneer pieces and mix all well.
• Taste the curry if salt and spicy is enough or not.
• If tomatoes are too sour then add 1/2 spoon of sugar.
• Add more salt and red chilli powder for more spicy.
• Add finely chopped coriander leaves.
• Finally add cream and mix all well and put off the flame.
• Bhaba style kadai paneer recipe is ready to eat with roti or chapati or as you wish.....Enjoy!!!!!

Keep in the mind

We can add fried paneer also.
But put the paneer in room temperature before cutting it into pieces.
Some people like to add tomato puree for quick preparing.
We can add kasuri methi in the place of fresh fenu greek leaves.