Recipe of Ultimate Chicken 65 from Manisha's Kitchen

Chicken 65 from Manisha's Kitchen Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Assalamualaikum Welcome back to our channel Thankyou for watching Dint forget to like, share, comment and subscrube to our channel. Being originated from south of India the dish is spread widely all over the country.

Here is the best “Chicken 65 from Manisha's Kitchen” recipe we have found until now. This will be smell and look delicious.

Ingredients of Chicken 65 from Manisha's Kitchen

1. It’s of Chicken.
2. It’s of Ginger.
3. Make ready of Garlic.
4. Prepare of Coriander leaves paste.
5. Prepare of Mint leaves paste.
6. It’s of Green chillis paste.
7. Take of Curd.
8. Make ready of Lemon juice.
9. Take of Tomato sauce.
10. Make ready of Soya sauce.
11. You need of Vaniger.
12. It’s of Kasthuri methi.
13. Make ready of Daniya powder.
14. Make ready of Turmeric powder.
15. Prepare of Garam masala.
16. Prepare of Raspberry red colour.
17. You need to taste of Salt.
18. Make ready of Onions paste.

It's also sold by street vendors and it is street food at its best!As Diwali is coming soon… what better time to share such an amazing Indian recipe??Heat oil for deep frying in a deep pan.Lower the flame, and add in the chicken pieces slowly. (Do not over crowd the pan).

Chicken 65 from Manisha's Kitchen instructions

1. Take a mixer grinder and grind onions, coriander leaves, mint leaves and green chilles to a fine paste..
2. Take a bowl add chicken to it, now add the paste (onion, coriander, mint leaves and green chilles) in the chicken, add ginger garlic paste, kasthuri methi, Daniya powder, turmeric powder, garam masala powder, add tomato sauce, soya sauce, vaniger, curd, lemon juice and raspberry red colour. Mix it well and marinate it for an hour..
3. After an hour keep the marinated mixture on stove and cook the chicken for 60%..
4. Once the chicken is cooked, keep that aside and heat oil in a pan to deep fry. Once the oil is heated start deep frying the chicken pieces one by one in the oil..
5. Once all the pieces are fried, remove some oil and put the left out gravy in the oil and cook for about 10 to 15 mins….
6. Once the gravy is cooked, pour the gravy on the chicken pieces….
7. Garnish it with chopped coriander leave and mint leave along with a spoon of lemon juice…..

It can be made with bone or with out bone.Today, am making this dish with boneless chicken.For this dish I'm using thigh part of the chicken which turns out to be juicy when fried.

Some say it originated in Chennai at a small Indian restaurant.It consists of deep-fried chicken that is marinated in ginger, lemon, red chiles, and a variety of other spices.The most popular theory says that it was created in Tamil Nadu by A.The most logical explanation is that it was served in an army canteen down in the Sahil is the master chef behind Headbanger's Kitchen.He hates writing up recipes because he's a man of few (written).