Hyderabadi Style Chicken 65 Gravy
Hyderabadi Style Chicken 65 Gravy
Ingredients
For the Chicken Marination
- 500 grams boneless chicken, cubed
- 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 pinch salt
For Frying
- 2 cups oil, for deep frying, or as needed
For the Gravy
- 1 teaspoon oil, to 2 teaspoons
- 2 cloves garlic, chopped
- 2 green chillies, sliced
- 10 curry leaves
- 2 tablespoons yogurt
- 1 teaspoon soy sauce
- 1 teaspoon red chilli sauce
- 2 tablespoons tomato ketchup
- 1/2 teaspoon vinegar
For Garnish
- 2 tablespoons fresh coriander leaves, chopped
Instructions
- 1
In a large bowl, combine the cubed boneless chicken, ginger-garlic paste, red chilli powder, turmeric, coriander powder, garam masala, cornflour, all purpose flour, egg, and a pinch of salt.
⏱️ 5 min
- 2
Mix all ingredients thoroughly by hand until the chicken pieces are evenly coated.
⏱️ 3 min
- 3
Allow the marinated chicken to rest for 30 minutes to absorb the flavors.
⏱️ 30 min
- 4
Heat oil in a deep pan or wok for deep frying over medium-high heat. Ensure there is enough oil to submerge the chicken pieces.
⏱️ 5 min
- 5
Once the oil is hot (around 350°F / 175°C), carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy, about 5-7 minutes per batch.
⏱️ 10 min•🌡️ 350
- 6
Remove the fried chicken from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Set aside.
⏱️ 2 min
- 7
In a separate pan, heat 1 to 2 teaspoons of oil over medium heat. Add the chopped garlic, sliced green chillies, and curry leaves. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 8
In a small bowl, combine the yogurt, soy sauce, red chilli sauce, tomato ketchup, and vinegar. Mix well to form a smooth sauce.
⏱️ 2 min
- 9
Pour the prepared sauce mixture into the pan with the sautéed ingredients. Cook, stirring continuously, until the gravy thickens to your desired consistency, about 3-5 minutes.
⏱️ 5 min
- 10
Add the previously fried chicken pieces to the thickened gravy. Toss well to ensure all chicken pieces are thoroughly coated with the gravy.
⏱️ 3 min
- 11
Garnish with fresh chopped coriander leaves and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hyderabadi Style Chicken 65 Gravy
For the Chicken Marination
- 500 grams boneless chicken, cubed
- 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 pinch salt
For Frying
- 2 cups oil, for deep frying, or as needed
For the Gravy
- 1 teaspoon oil, to 2 teaspoons
- 2 cloves garlic, chopped
- 2 green chillies, sliced
- 10 curry leaves
- 2 tablespoons yogurt
- 1 teaspoon soy sauce
- 1 teaspoon red chilli sauce
- 2 tablespoons tomato ketchup
- 1/2 teaspoon vinegar
For Garnish
- 2 tablespoons fresh coriander leaves, chopped
Instructions
- 1
In a large bowl, combine the cubed boneless chicken, ginger-garlic paste, red chilli powder, turmeric, coriander powder, garam masala, cornflour, all purpose flour, egg, and a pinch of salt.
⏱️ 5 min - 2
Mix all ingredients thoroughly by hand until the chicken pieces are evenly coated.
⏱️ 3 min - 3
Allow the marinated chicken to rest for 30 minutes to absorb the flavors.
⏱️ 30 min - 4
Heat oil in a deep pan or wok for deep frying over medium-high heat. Ensure there is enough oil to submerge the chicken pieces.
⏱️ 5 min - 5
Once the oil is hot (around 350°F / 175°C), carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy, about 5-7 minutes per batch.
⏱️ 10 min•🌡️ 350 - 6
Remove the fried chicken from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Set aside.
⏱️ 2 min - 7
In a separate pan, heat 1 to 2 teaspoons of oil over medium heat. Add the chopped garlic, sliced green chillies, and curry leaves. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 8
In a small bowl, combine the yogurt, soy sauce, red chilli sauce, tomato ketchup, and vinegar. Mix well to form a smooth sauce.
⏱️ 2 min - 9
Pour the prepared sauce mixture into the pan with the sautéed ingredients. Cook, stirring continuously, until the gravy thickens to your desired consistency, about 3-5 minutes.
⏱️ 5 min - 10
Add the previously fried chicken pieces to the thickened gravy. Toss well to ensure all chicken pieces are thoroughly coated with the gravy.
⏱️ 3 min - 11
Garnish with fresh chopped coriander leaves and serve hot.
⏱️ 1 min