Friday, August 16, 2013

Andhra Chicken 65 is a yummy side dish that goes really well with rice and rasam or daal. Enjoy it as is too as a starter.


Here is the recipe..

Serves 2

Ingredients :
Chicken - 250gms boneless cut into bite sized small cubes
Turmeric Powder - 1/4 teaspoon + 1/4 teaspoon
Chilli powder - 1 teaspoon + 1/2 teaspoon
Salt to taste
Coriander Powder - 1/4 teaspoon
Pepper powder - 1/4 teaspoon
Ginger garlic paste - 1 teaspoon
Lemon juice - 1/2 Tablespoon
Yogurt - 1/2 cup
Egg - 1
Cornflour - 1 1/2 Tablespoon
Rice flour - 1/2 Tablespoon
Garlic - 2 cloves minced
Ginger - 1 teaspoon minced
Green chillis - 4
Curry leaves - 6-8
Coriander leaves - 1 tablespoon chopped
Oil - 1 tablespoon + for deep frying
Red Food color - a pinch

Method :
1. Wash the chicken and drain all the water.
2. In a mixing bowl add the chicken pieces, ginger garlic paste, salt to taste, 1/4 teaspoon turmeric powder, pepper powder, 1 teaspoon chilli powder and lemon juice.
3. Mix well and keep it in the refrigerator for 1 hour to marinate. 



4. In another bowl mix yogurt, salt to taste, turmeric powder, chilli powder and coriander powder. Keep it aside.



5. In another bowl lightly beat the egg. Add cornflour, rice flour and salt to taste and beat well without any lumps.
6. Add this to the marinated chicken and mix well. You can add about a tablespoon of water if it is too dry.
7. Heat oil for deep frying and reduce the flame to medium.
8. Fry the chicken pieces by dropping one by one and without overcrowding.
9. Fry on medium flame till the chicken is almost done.
10. Increase the flame to high and fry the chicken pieces till it turns golden.
11. Remove by draining from oil and placing on kitchen towels.
12. Fry all the chicken pieces in similar way. Keep it aside.


13. In a cooking vessel heat the tablespoon of oil.
14. Add the minced ginger and garlic and saute for 30 seconds.
15. Slit the green chillis lengthwise. I discarded the seeds and the white part but you can retain it if you want it spicy.
16. Add the slit green chillis and curry leaves and saute for 30 seconds.
17. Add the fried chicken pieces and cook for about 2 minutes by tossing well.
18. Add the yogurt mix and cook on low flame by stirring regularly. Add a pinch of red food color.
19. Cook till the chicken pieces absorb all the yogurt and the yogurt dries up.
20. Garnish with coriander leaves and switch off flame.





Enjoy Andhra chicken 65


Recipe adapted from www.sailusfood.com

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