Indian Appetizer

Hyderabadi Style Chicken 65 Recipe

Name: Hyderabadi Style Chicken 65 Recipe
Prep time: PT15.00M
Cook time: PT20.00M
Total time: PT38.00M
Yield: 5.00
Cuisine: Indian
Ingredients: 2 Sachets MAGGI Masala-ae-Magic; 500 gms Chicken; 1 Teaspoon Ginger Paste; 1 Teaspoon Garlic Paste; 0.5 Teaspoon Amchur Powder; 3 Tablespoons Refined Wheat Flour; 1 Egg (Beaten); 0.5 Teaspoon Kashmiri Chilli Powder; 100 ml Oil; 6 Green Chillies (Slit); 5 Curry Leaves; 3 Tablespoons Coriander Leaves (Chopped)

38Min

Medium

Recipe Variants

If you love chicken and also like eating spicy food, Chicken 65 will become your all time favourite! Chunks of chicken, tossed in spicy masala and curry leaves, gives the dish its signature South Indian taste. You can also make a vegetarian version of this dish by using paneer, soya chunks, or cauliflower florets (to enhance the taste) and it tastes great too! To make a typical Hyderabadi saucy version of Chicken 65, just add half a cup of beaten curd after frying the chicken and garnish it with coriander.

Ingredients

5 Servings

2 Sachets

MAGGI Masala-ae-Magic

500 gms

Chicken

1 Teaspoon

Ginger Paste

1 Teaspoon

Garlic Paste

0.5 Teaspoon

Amchur Powder

3 Tablespoons

Refined Wheat Flour

Egg (Beaten)

0.5 Teaspoon

Kashmiri Chilli Powder

100 ml

Oil

Green Chillies (Slit)

Curry Leaves

3 Tablespoons

Coriander Leaves (Chopped)

Copy

Nutrition Value

Energy

422.48 kcal

Protein

20.51 g

Carbohydrates

5.72 g

Fats

35.4 g

Information per serving

Step 1

15 Min

Prepare ingredients as mentioned in the list. In a bowl, mix the chicken, ginger paste, garlic paste, amchur powder, corn flour, beaten egg and chilli powder. Add the MAGGI Masala-ae-Magic and let it marinate for half an hour.

Step 2

5 Min

Heat oil in a pan and fry the green chillies and curry leaves. Once done, remove and keep them aside.

Step 3

15 Min

In the same pan, fry the marinated chicken. Once done, transfer into a frying pan and add the beaten curd and chilli powder. Mix well and simmer for a minute.

Step 4

3 Min

Serve hot, garnished with the fried green chillies, curry leaves and coriander leaves.

Step 1 of 4

Step 2 of 4

Heat oil in a pan and fry the green chillies and curry leaves. Once done, remove and keep them aside.

Step 3 of 4

In the same pan, fry the marinated chicken. Once done, transfer into a frying pan and add the beaten curd and chilli powder. Mix well and simmer for a minute.