Hyderabadi Chicken 65

Chicken 65 as it is called has no specific reasons why it was named so. Although
there are many other recipes like Gobi 65, Paneer 65 and so on. Chicken 65 is a popular appetizer chicken. It is prepared with boneless chicken with nice spices blend. Hyderabadi chicken 65 is a little bit different than other ones. 
 Lets go ahead and see the ingredients & method  for Chicken 65.

For frying the chicken:

• Boneless chicken cut into bite size cubes – 400 grams
• All purpose flour: 1tbsp
• Rice flour: 1 tablespoon
• Corn flour: 1 tbsp
• 1 egg
• salt
• 1/2 tbsp red chili powder
• 1/4 tsp pepper powder
• 1/2 tbsp ginger garlic paste

For masala

• Mustard seeds 1/4 tsp
• 2-3 red chilies
• 2 green chilies
• 10 – 12 curry leaves
• Yogurt 1/2 cup
• Lemon juice 1 tablespoon
• 1/2 tbsp red chili powder
• Salt to taste
• 1/2 tbsp ginger garlic paste
• 1/2 cup of water
• Oil 4 tablespoon
• Pinch of red food color (optional)

Method:

Fry the chicken:

Take a medium bowl and add all the ingredients from “fry the chicken” ingredients and mix them well. Egg works excellent to bind the chicken here. It makes the chicken fry moist and juicy inside and crisp outside.
Heat enough oil in a pan. Once the oil is hot drop the chicken pieces one by one. Turn the pieces when one side is done. This way fry all the chicken pieces until golden brown. Once they are fried well, keep them on paper towel.

Gravy:

Heat 4 tbsp oil in a pan.
When the oil is hot, add  mustard seeds, red chilies, green chilies. Allow them to crackle. Add curry leaves and quickly cover the pan as it splatters a lot and hurt your skin. Also turn off the heat.
In the meantime take a bowl. Add yogurt, ginger garlic paste, red chili powder, turmeric powder, salt,  pepper powder and red food color- it is optional . Whisk well and it is ready to go in. Make sure that the flame is on before putting the mixture.
stir and cook until you see the entire masala starts leaving oil from the sides.  Then add fried chicken pieces and keep tossing  slowly without breaking them into smaller pieces. When you see that all the masala absorbed by the chicken and  you are left with almost dry chicken pieces, add some cilantro and lemon juice.  A gentle toss and take out from the flame.
Garnish as you wish..
Serve this hot, tangy and spicy Hyderabadi Chicken 65 with onion rings and lemon wedges.