Hyderabadi Style Chicken 65 Gravy
Hyderabadi Style Chicken 65 Gravy
Ingredients
For the Marination
- 500 grams boneless chicken
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- salt, as needed
- 1 pinch food color
- 1 tablespoon cornflour
- 2 tablespoons all purpose flour
- 1 egg
- 1/2 lemon, juiced
For Frying
- oil, for deep frying
For the Gravy
- 1 teaspoon oil
- 1 clove garlic, chopped
- 2 green chillies, slit
- 10 curry leaves
- 2 tablespoons yogurt
- 1 teaspoon soy sauce
- 1 teaspoon red chilli sauce
- 2 tablespoons tomato ketchup
- 1/2 teaspoon vinegar
- 1 pinch black pepper
- 1/4 teaspoon red chili powder
- salt, as needed
For Garnish
- lemon wedges, as needed
- coriander leaves, chopped, as needed
Instructions
- 1
In a large bowl, combine the boneless chicken, ginger-garlic paste, red chilli powder, turmeric, coriander powder, garam masala, salt, and a pinch of food color. Mix thoroughly until the chicken pieces are evenly coated.
⏱️ 5 min
- 2
Add the cornflour, all purpose flour, egg, and the juice from half a lemon to the chicken mixture. Mix well to ensure all ingredients are fully incorporated.
⏱️ 5 min
- 3
Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes.
⏱️ 30 min
- 4
While the chicken is marinating, prepare the sauce for the gravy. In a small bowl, whisk together the yogurt, soy sauce, red chilli sauce, tomato ketchup, and vinegar until smooth.
⏱️ 5 min
- 5
Heat enough oil for deep frying in a deep pan or wok over medium heat. Once the oil is hot (around 350°F or 175°C), carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan.
⏱️ 5 min•🌡️ 175
- 6
Fry the chicken pieces for 5-7 minutes per batch, or until they are golden brown and crispy. Remove the fried chicken with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
⏱️ 10 min
- 7
In a separate small pan, heat 1 teaspoon of oil over medium heat. Add the chopped garlic and sauté for about 30 seconds until fragrant.
⏱️ 2 min
- 8
Add the slit green chillies and curry leaves to the pan and sauté for another minute until the curry leaves are fragrant.
⏱️ 1 min
- 9
Pour the prepared sauce mixture into the pan. Add a pinch of black pepper, red chili powder, and salt. Stir well to combine.
⏱️ 2 min
- 10
Simmer the gravy for 1-2 minutes, stirring occasionally, until it thickens slightly.
⏱️ 2 min
- 11
Add the fried chicken pieces to the pan with the gravy. Toss well to ensure all the chicken is evenly coated in the sauce.
⏱️ 3 min
- 12
Garnish with fresh lemon wedges and chopped coriander leaves. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hyderabadi Style Chicken 65 Gravy
For the Marination
- 500 grams boneless chicken
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- salt, as needed
- 1 pinch food color
- 1 tablespoon cornflour
- 2 tablespoons all purpose flour
- 1 egg
- 1/2 lemon, juiced
For Frying
- oil, for deep frying
For the Gravy
- 1 teaspoon oil
- 1 clove garlic, chopped
- 2 green chillies, slit
- 10 curry leaves
- 2 tablespoons yogurt
- 1 teaspoon soy sauce
- 1 teaspoon red chilli sauce
- 2 tablespoons tomato ketchup
- 1/2 teaspoon vinegar
- 1 pinch black pepper
- 1/4 teaspoon red chili powder
- salt, as needed
For Garnish
- lemon wedges, as needed
- coriander leaves, chopped, as needed
Instructions
- 1
In a large bowl, combine the boneless chicken, ginger-garlic paste, red chilli powder, turmeric, coriander powder, garam masala, salt, and a pinch of food color. Mix thoroughly until the chicken pieces are evenly coated.
⏱️ 5 min - 2
Add the cornflour, all purpose flour, egg, and the juice from half a lemon to the chicken mixture. Mix well to ensure all ingredients are fully incorporated.
⏱️ 5 min - 3
Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes.
⏱️ 30 min - 4
While the chicken is marinating, prepare the sauce for the gravy. In a small bowl, whisk together the yogurt, soy sauce, red chilli sauce, tomato ketchup, and vinegar until smooth.
⏱️ 5 min - 5
Heat enough oil for deep frying in a deep pan or wok over medium heat. Once the oil is hot (around 350°F or 175°C), carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan.
⏱️ 5 min•🌡️ 175 - 6
Fry the chicken pieces for 5-7 minutes per batch, or until they are golden brown and crispy. Remove the fried chicken with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
⏱️ 10 min - 7
In a separate small pan, heat 1 teaspoon of oil over medium heat. Add the chopped garlic and sauté for about 30 seconds until fragrant.
⏱️ 2 min - 8
Add the slit green chillies and curry leaves to the pan and sauté for another minute until the curry leaves are fragrant.
⏱️ 1 min - 9
Pour the prepared sauce mixture into the pan. Add a pinch of black pepper, red chili powder, and salt. Stir well to combine.
⏱️ 2 min - 10
Simmer the gravy for 1-2 minutes, stirring occasionally, until it thickens slightly.
⏱️ 2 min - 11
Add the fried chicken pieces to the pan with the gravy. Toss well to ensure all the chicken is evenly coated in the sauce.
⏱️ 3 min - 12
Garnish with fresh lemon wedges and chopped coriander leaves. Serve hot.
⏱️ 1 min