Am a great fan of Hyderabadi style of briyanis..for a change i prepared hyderabadi chicken 65 with boneless chicken, its a excellent appetizier also can serve them as side dish...This goes to
Garnishing tips N Technique for Indian foods by Food Fanatic..
2cups Boneless chicken pieces
1tsp Ginger garlic paste
1tsp Fennel seed powder
1no White Egg yolk
2tbsp Corn flour
1/4tsp Red food colour
1tsp Cumin seed powder
1/2tsp Salt
Oil for deep frying
2no Green chillies
5nos Curry leaves
Spring onion( for garnishing)
To Mix:
1cup Thick yogurt
1tsp Pepper powder
1tsp Garam masala powder
1/2tsp Turmeric powder
Salt
Mix white egg yolk, food colour, cumin seed powder, ginger garlic paste, fennel seed powder, salt n corn flour into thick paste, squeeze out excess of water from the chicken pieces n mix with the spices..marinate the chicken pieces for atleast one hour..heat oil for deep frying, fry them in batches until they get well cooked...
Heat oil in another pan, fry the curry leaves n slit opened green chillies..meanwhile mix all the ingredients from list (to mix)..
Once the green chillies r well fried, add the thick paste of yogurt n all spices, stir them continously in simmer, once they start boiling add the already fried chicken pieces n cook them until the oil get separates, its should be dry..chicken pieces will get well coated with the yoghurt gravy..
Yummy Hyderabadi Chicken 65 is ready!!!
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