Chicken 65 masala semi dry recipe

Chicken 65 masala is slightly different from chicken fry. There are so many different ways a chicken 65 is made. I love this variation of chicken 65 masala in a semi gravy style a good combination with steam rice and dal. Its easy and quick to prepare at home.

I have shared chicken masala in step by step method with a detailed picture below.

In a mixing bowl add salt, chicken 65 masala powder, cumin powder and pepper powder.

Wash and clean the chicken place them in a colander to drain excess water add them to the above spices add lemon juice.

Mix the chicken well with the above ingredients. Rest the marinade for atleast 20 minutes.

In a wok or kadai heat oil add chopped garlic saute for a minute now add curry leaves when it begin to splutter add green chilies.

Now add chopped tomatoes saute until the tomatoes changes to soft and tender.

Add chicken pieces into it cover the lid and cook for 10 minutes on a low flame until the chicken cooks soft and tender.

Serve chicken 65 masala with sliced onions garnish with the curry leaves. Serve hot with steam rice and dal.

INGREDIENTS

  • Chicken 500 gram
  • salt as needed
  • 2 teaspoon chicken 65 masala powder
  • 1 teaspoon cumin powder
  • 1 teaspoon pepper powder
  • 1 tablespoon lemon juice
  • 7- 8 chopped garlic cloves
  • 1 tablespoon oil
  • 10-12 curry leaves
  • 1 green chili

INSTRUCTIONS

  • In a mixing bowl add salt, chicken 65 masala powder, cumin powder and pepper powder.
  • Wash and clean the chicken place them in a colander to drain excess water add them to the above spices add lemon juice.
  • Mix the chicken well with the above ingredients. Rest the marinade for atleast 20 minutes.
  • In a wok or kadai heat oil add chopped garlic saute for a minute now add curry leaves when it begin to splutter add green chilies.
  • Now add chopped tomatoes saute until the tomatoes changes to soft and tender
  • .Add chicken pieces into it cover the lid and cook for 10 minutes on a low flame until the chicken cooks soft and tender.
  • Serve chicken 65 masala with sliced onions garnish with the curry leaves. Serve hot with steam rice and dal.

 

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