Chicken 65(Home Style)

This recipe is one of the all time favorites of our family.Chicken 65 is one of the inevitable part of our parties.Believe me, you would love to have this dish every day once you taste it.The process is too simple with no hectic works.My in laws are fans of my mom's chicken 65.

You might find mine done with too much gravy,its because we like it that way.You can make it exactly the same chicken 65 you get at hotels just by reducing the amount of yoghurt/sour cream used in it.We love chicken 65 with parattas.And parattas without gravy would be like a tug of war.Haha....The color is not that intense as those you get in hotels because I strictly deny the use of edible colors in food.Moreover I dont use Ajinomotto/Monosodium Glutamate in my dishes,which is used in chicken 65 in hotels.So this may give a slight color and taste difference as from hotels.But I assure you that you would love to have it even though you omit these ingredients.

The greatest advantage of this recipe is that you dont have to waste your tears cutting onions...hehe.Over to the recipe....
This recipe is dedicated to one of my best friends Femina...Luv u dea....

Ingredients

Serves:6 to 7;Preparation Time:20 minutes;Cooking time:25 minutes

1 1/2 kg Chicken cut into pieces

250 ml Yoghurt/Sour cream(It shouldn't be too sour.For dry gravy,reduce the amount of yoghurt)

7 to 8 Tblspns Tomato Ketchup(According to taste)

Salt

1 tblspn Sugar

15 Cloves Garlic

1 1/2 inch pc Ginger

2 Tblspn Soya Sauce

4 Green Chilly

25 gm Butter

Few Curry Leaves

Cilantro/Coriander leaves

1 1/4 tblspn Kashmiri Red chilly pdr

1/4 tblspn Coriander pdr

Red food color(acc to color,optional)

1/2 tspn Ajinomotto(Optional)

 Method

1. Blend yoghurt,soy sauce,salt,garlic,ginger,chilly powder and coriander powder in a blender until garlic and ginger is well ground.You can add the food color at this stage,if you are using it.
2. Cut the chicken and wash and let it drain.
3. Pour the blend mixture into the chicken and marinate for 1 hour.
4. Then squeeze each chicken piece to discard the marinade from it and shallow fry the chicken until half done.
5. Take out from the pan and keep it in a plate.Do not drain in a kitchen towel.
6.  Now take another pan and melt butter in medium flame.
7. Add green chillies and curry leaves to it and saute until the aroma comes.
8. Add the marinade to it and heat it stirring continuously.Do not let it boil.
9. When it is about to boil,add the tomato ketchup into it and stir well and let it boil.
10. Once it boils,cook for 2 more minutes stirring continuously and add the chicken into it.
11. Now add in sugar and ajinomotto(if using) into the gravy.
12. Boil and let it cook in low flame for about 5 minutes.Check the taste to see if any more sweetness or sourness is required.If sourness is required add ketchup and if sweetness is required,add little ketchup with sugar.
13. Off the flame and put the cilantro/coriander leaves on top of it and close the lid.



Chicken 65 served with parattas

14. Serve warm after half an hour.

Note:Food color and ajinomotto is too dangerous for health.So eat healthy and stay healthy.I strictly avoid using that.For exact taste,this can be used.It can be made dry with reducing the amount of yoghurt used in it.While reducing the amount of yoghurt,remember to reduce the amount of tomato ketchup too.Goes well with Paratta,naan and chappatti.Best with paratta.