Hyderabadi Style Chicken 65 Gravy
Hyderabadi Style Chicken 65 Gravy
Ingredients
For the Chicken Marinade
- 500 g boneless chicken
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon cornflour
- 2 tablespoons all purpose flour
- 1 egg
- 1/2 teaspoon salt, or to taste
- 2 cups oil, for frying, as needed
For the Gravy
- 1 teaspoon oil, to 2 teaspoons
- 2 cloves garlic, finely chopped
- 2 green chillies, slit lengthwise, adjust to taste
- 10 curry leaves
- 2 tablespoons yogurt
- 1 teaspoon soy sauce
- 1 teaspoon red chilli sauce
- 2 tablespoons tomato ketchup
- 1/2 teaspoon vinegar
Instructions
- 1
In a large bowl, combine the boneless chicken pieces with ginger-garlic paste, red chilli powder, turmeric, coriander powder, garam masala, cornflour, all purpose flour, egg, and salt. Mix everything thoroughly until the chicken pieces are well coated with the marinade.
⏱️ 5 min
- 2
Cover the bowl and let the marinated chicken rest in the refrigerator for at least 30 minutes. This allows the flavors to meld and the chicken to tenderize.
⏱️ 30 min
- 3
Heat enough oil for deep frying in a deep pan or wok over medium-high heat. Once the oil is hot (around 175°C or 350°F), carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan.
⏱️ 2 min
- 4
Fry the chicken pieces for 5-7 minutes per batch, or until they are golden brown and crispy on the outside and cooked through. Remove the fried chicken with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining chicken.
⏱️ 10 min
- 5
For the gravy, heat 1 to 2 teaspoons of oil in a separate pan over medium heat. Add the chopped garlic, green chillies, and curry leaves. Sauté for about 30 seconds until fragrant.
⏱️ 2 min
- 6
Stir in the yogurt, soy sauce, red chilli sauce, tomato ketchup, and vinegar. Mix well and cook the gravy, stirring occasionally, until it thickens to your desired consistency, about 3-5 minutes.
⏱️ 5 min
- 7
Add the fried chicken pieces to the thickened gravy. Toss well to ensure all the chicken is evenly coated with the flavorful Hyderabadi sauce.
⏱️ 3 min - 8
Serve the Hyderabadi Style Chicken 65 Gravy immediately, garnished with fresh coriander if desired. It pairs wonderfully with rice or naan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hyderabadi Style Chicken 65 Gravy
For the Chicken Marinade
- 500 g boneless chicken
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon cornflour
- 2 tablespoons all purpose flour
- 1 egg
- 1/2 teaspoon salt, or to taste
- 2 cups oil, for frying, as needed
For the Gravy
- 1 teaspoon oil, to 2 teaspoons
- 2 cloves garlic, finely chopped
- 2 green chillies, slit lengthwise, adjust to taste
- 10 curry leaves
- 2 tablespoons yogurt
- 1 teaspoon soy sauce
- 1 teaspoon red chilli sauce
- 2 tablespoons tomato ketchup
- 1/2 teaspoon vinegar
Instructions
- 1
In a large bowl, combine the boneless chicken pieces with ginger-garlic paste, red chilli powder, turmeric, coriander powder, garam masala, cornflour, all purpose flour, egg, and salt. Mix everything thoroughly until the chicken pieces are well coated with the marinade.
⏱️ 5 min - 2
Cover the bowl and let the marinated chicken rest in the refrigerator for at least 30 minutes. This allows the flavors to meld and the chicken to tenderize.
⏱️ 30 min - 3
Heat enough oil for deep frying in a deep pan or wok over medium-high heat. Once the oil is hot (around 175°C or 350°F), carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan.
⏱️ 2 min - 4
Fry the chicken pieces for 5-7 minutes per batch, or until they are golden brown and crispy on the outside and cooked through. Remove the fried chicken with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining chicken.
⏱️ 10 min - 5
For the gravy, heat 1 to 2 teaspoons of oil in a separate pan over medium heat. Add the chopped garlic, green chillies, and curry leaves. Sauté for about 30 seconds until fragrant.
⏱️ 2 min - 6
Stir in the yogurt, soy sauce, red chilli sauce, tomato ketchup, and vinegar. Mix well and cook the gravy, stirring occasionally, until it thickens to your desired consistency, about 3-5 minutes.
⏱️ 5 min - 7
Add the fried chicken pieces to the thickened gravy. Toss well to ensure all the chicken is evenly coated with the flavorful Hyderabadi sauce.
⏱️ 3 min - 8
Serve the Hyderabadi Style Chicken 65 Gravy immediately, garnished with fresh coriander if desired. It pairs wonderfully with rice or naan.
⏱️ 1 min