Introducing one of the most beloved dishes from Indian cuisine, passed down through generations and now shared with you: Aunty Shirley’s tantalizing Chicken 65 recipe! Bursting with flavor and cooked to perfection, this dish promises to be a showstopper at any gathering, whether it’s a family dinner or a festive celebration 🍗🎉
Chicken 65
Total Time: 1 hour 5 minutes
Preparation Time: 20 minutes
Cook Time: 45 minutes
Servings: 6
Ingredients:
- 12 chicken drumsticks
- 1/2 chicken bouillon cube
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1/4 teaspoon turmeric
- 1 tablespoon soya sauce
- 1 cup plain yogurt
- 1/4 cup tomato ketchup
- 2-3 tablespoons ghee (clarified butter)
- 2-3 green chilies, chopped
- 2-3 sprigs curry leaves
- Fresh coriander leaves, for garnish
Instructions:
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Preparation: Begin by thoroughly washing the chicken drumsticks and patting them dry with paper towels to ensure they’re clean and free of excess moisture.
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Marination: In a large mixing bowl, combine the plain yogurt, chicken bouillon cube (crumbled), chili powder, cumin powder, turmeric, and soya sauce. Mix well to form a smooth marinade. Then, add the chicken drumsticks to the marinade, ensuring they are evenly coated. Cover the bowl and allow the chicken to marinate for at least 4 hours in the refrigerator. This step is crucial for infusing the chicken with rich, flavorful spices.
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Cooking the Chicken: After marination, heat a large skillet or frying pan over medium heat. Once hot, add the marinated chicken along with the marinade. Cook the chicken in the marinade until it is fully cooked and tender, stirring occasionally to prevent sticking. This should take approximately 20-25 minutes.
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Frying: Once the chicken is cooked, remove it from the skillet and set it aside. In the same skillet, heat the ghee (clarified butter) over medium-high heat. Carefully add the chicken drumsticks to the hot ghee, frying them in batches if necessary to ensure they cook evenly. Fry the drumsticks until they are golden brown and crispy on the outside, which should take about 3-4 minutes per side.
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Tempering: While the chicken is frying, in a separate small skillet, heat a tablespoon of ghee over medium heat. Add the chopped curry leaves and green chilies to the skillet, stirring constantly until they become fragrant and crispy, which should take approximately 1-2 minutes.
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Combining: Once the chicken drumsticks are golden brown and crispy, return them to the skillet with the fried curry leaves and green chilies. Toss the chicken with the tempering, ensuring it is evenly coated.
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Sauce: Next, add the reserved marinade (if any) to the skillet, along with the tomato ketchup. Stir well to combine, ensuring the chicken is coated with the flavorful sauce.
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Final Cooking: Cook the chicken until the sauce thickens and coats the chicken pieces evenly. Continue cooking until there is little to no liquid left in the skillet, and the chicken is dry yet succulent.
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Garnish: Once the chicken is cooked to perfection, garnish it with fresh coriander leaves for a burst of color and flavor.
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Serve and Enjoy: Your Chicken 65 is now ready to be served! Transfer the chicken to a serving platter and garnish it with additional coriander leaves, if desired. Serve hot alongside steamed rice, naan bread, or your favorite side dishes. Enjoy the tantalizing flavors of this classic Indian dish with family and friends!
From Aunty Shirley’s kitchen to yours, savor the irresistible taste of Chicken 65, a dish that’s sure to become a favorite in your home. With its perfect blend of spices, crispy texture, and succulent chicken, every bite is a culinary delight that’s simply unforgettable. So, gather your loved ones and indulge in the magic of homemade Indian cuisine like never before! 🍽✨
