Recipe please Edit found one I assumed this was your own creation. I live in Virginia we don’t get to many exotic dishes here.
crizzzz
That looks amazing!
MOOzikmktr
my fave Indian entrée. I wish the lunch buffet near me was still around, but rising rents forced them 10 miles south of me and I just can’t find the time anymore.
Chicken 65, a dish rich in South Asian flavors that will have you reaching for seconds before you’ve even finished the first piece. Let’s explore the intricacies of this mouthwatering recipe.
Ingredients:
1.5 kg skinless chicken pieces 1 tbsp salt 1 heaped tbsp coriander-cumin (danya jeera) 1 tbsp curry powder 1 tsp turmeric powder 1 tbsp Kashmiri red chili powder 1 tsp red colour 2 tbsp garlic paste 2 tbsp ginger paste Juice of a whole lemon Oil for coating tray and tadka For Tadka: 1 tbsp poppy seeds 1 sliced onion 8 dried red chilies Fresh curry leaves
Instructions:
Marination: Commence by marinating skinless chicken pieces. In a mixing bowl, combine salt, coriander-cumin, curry powder, turmeric powder, Kashmiri red chili powder, red colour, garlic paste, ginger paste, and lemon juice. Thoroughly mix and allow the chicken to marinate for a minimum of 30 minutes.
Prepare Oven Tray: As the chicken absorbs the Flavous, prepare an oven tray generously coated with oil. Evenly spread the marinated chicken on the tray, providing ample space between each piece. Preheat the oven to 180 degrees Celsius and let the chicken cook for a tantalizing 50 minutes.
Prepare Tadka: While the chicken sizzles in the oven, craft the Chicken 65 tadka. In a medium-heated pan, add poppy seeds and dry roast until they begin popping (approximately 45 seconds). Introduce oil, followed by sliced onions. Fry the onions until translucent, and halfway through, add dried red chilies. Continue frying, then add fresh curry leaves. Fry for an additional 2 minutes, reducing the heat to low until the chicken is ready.
Final Steps: Once the chicken is cooked, transfer it to a circular serving dish. Spoon the chicken masala from the oven tray over the pieces, then generously pour the tadka all over the cooked chicken. Gently mix the components for an even infusion of flavours.
Curtis_Geist
My local Indian place has this on their menu but I never checked it out. Guess that’ll be changing
6 Comments
that looks great
Recipe please
Edit found one I assumed this was your own creation. I live in Virginia we don’t get to many exotic dishes here.
That looks amazing!
my fave Indian entrée. I wish the lunch buffet near me was still around, but rising rents forced them 10 miles south of me and I just can’t find the time anymore.
Chicken 65 Recipe
Video Recipe: https://youtu.be/y4adX8_VSNs
Chicken 65, a dish rich in South Asian flavors that will have you reaching for seconds before you’ve even finished the first piece. Let’s explore the intricacies of this mouthwatering recipe.
Ingredients:
1.5 kg skinless chicken pieces
1 tbsp salt
1 heaped tbsp coriander-cumin (danya jeera)
1 tbsp curry powder
1 tsp turmeric powder
1 tbsp Kashmiri red chili powder
1 tsp red colour
2 tbsp garlic paste
2 tbsp ginger paste
Juice of a whole lemon
Oil for coating tray and tadka
For Tadka:
1 tbsp poppy seeds
1 sliced onion
8 dried red chilies
Fresh curry leaves
Instructions:
Marination: Commence by marinating skinless chicken pieces. In a mixing bowl, combine salt, coriander-cumin, curry powder, turmeric powder, Kashmiri red chili powder, red colour, garlic paste, ginger paste, and lemon juice. Thoroughly mix and allow the chicken to marinate for a minimum of 30 minutes.
Prepare Oven Tray: As the chicken absorbs the Flavous, prepare an oven tray generously coated with oil. Evenly spread the marinated chicken on the tray, providing ample space between each piece. Preheat the oven to 180 degrees Celsius and let the chicken cook for a tantalizing 50 minutes.
Prepare Tadka: While the chicken sizzles in the oven, craft the Chicken 65 tadka. In a medium-heated pan, add poppy seeds and dry roast until they begin popping (approximately 45 seconds). Introduce oil, followed by sliced onions. Fry the onions until translucent, and halfway through, add dried red chilies. Continue frying, then add fresh curry leaves. Fry for an additional 2 minutes, reducing the heat to low until the chicken is ready.
Final Steps: Once the chicken is cooked, transfer it to a circular serving dish. Spoon the chicken masala from the oven tray over the pieces, then generously pour the tadka all over the cooked chicken. Gently mix the components for an even infusion of flavours.
My local Indian place has this on their menu but I never checked it out. Guess that’ll be changing