Hyderabadi Chicken 65

Name: Hyderabadi Chicken 65
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g Chicken Boneless; 1 tsp Red Chili Powder; ½ tsp Turmeric Powder; ½ tsp Black Pepper Powder; ½ tsp Garam Masala Powder; 1 tbsp Ginger Garlic Powder; 2 tbsp Yogurt; 1 tsp Lemon Juice; 1 tsp Salt; ¼ tsp Cooking Soda; 3 tbsp Corn Flour; 1 tbsp All Purpose Flour; 1 whole Egg White; 1 tbsp Oil; ½ tsp Cumin Seeds; 1 tbsp Garlic; 1 tbsp Ginger; 3 pieces Green Chilies; 1 pinch Curry Leaves; ½ tsp Black Pepper Powder; ½ tsp Red Chili Powder; 2 tbsp Red Chili Sauce; 1 tbsp Tomato Ketchup; 0.25 whole Lemon Juice; 1 tsp Salt; ½ tsp Soya Sauce; 1 pinch Red Food Color; ¼ cup Water; 1 pinch Coriander Leaves

INDIAN·NON-VEGSource

A famous deep-fried and then shallow-fried chicken dish with a spicy sauce, originating from Hyderabad.

1h4Servings

Nutrition

276kcal

24gProtein

14gCarbs

14gFat

Ingredients

CHICKEN MARINADE

Chicken Boneless

500 g

Red Chili Powder

1 tsp

Turmeric Powder

½ tsp

Black Pepper Powder

½ tsp

Garam Masala Powder

½ tsp

Ginger Garlic Powder

1 tbsp

Yogurt

2 tbsp

Lemon Juice

1 tsp

Salt

To taste

1 tsp

Cooking Soda

¼ tsp

FOR COATING

Corn Flour

3 tbsp

All Purpose Flour

1 tbsp

Egg White

1 whole

SAUCE

Oil

1 tbsp

Cumin Seeds

½ tsp

Garlic

1 tbsp

Ginger

1 tbsp

Green Chilies

3 pieces

Curry Leaves

A few leaves

1 pinch

Black Pepper Powder

½ tsp

Red Chili Powder

½ tsp

Red Chili Sauce

2 tbsp

Tomato Ketchup

1 tbsp

Lemon Juice

0.25 whole

Salt

As required

1 tsp

Soya Sauce

½ tsp

Red Food Color

1 pinch

Water

¼ cup

FOR GARNISH

Coriander Leaves

A few leaves

1 pinch

Equipment

Deep Fryer

Instructions

1Marinate the Chicken

30m

Combine Marinade

In a bowl, combine the boneless chicken pieces with red chili powder, turmeric powder, black pepper powder, garam masala powder, ginger garlic powder, yogurt, lemon juice, salt, and cooking soda. Mix well to coat the chicken evenly.

Marinate

Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature.

2Coat the Chicken

Add Coating Ingredients

After marinating, add corn flour, all-purpose flour, and the egg white to the chicken. Mix thoroughly until the chicken pieces are well coated.

3Fry the Chicken

10m

Heat Oil

Heat oil in a deep fryer or a deep pan over medium-high heat. Ensure there is enough oil to deep fry the chicken pieces.

Deep Fry

Carefully add the coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the fryer. Deep fry until golden brown and cooked through. Remove the fried chicken pieces with a slotted spoon and set them aside on a plate lined with paper towels to drain excess oil.

4Prepare the Sauce

Sauté Aromatics

In a separate pan, heat 1 tablespoon of oil over medium heat. Add cumin seeds and let them splutter. Then, add chopped garlic, chopped ginger, green chilies, and curry leaves. Sauté for about a minute until fragrant.

Add Spices and Sauces

Stir in black pepper powder, red chili powder, red chili sauce, tomato ketchup, lemon juice, salt, and soya sauce. Mix well.

Add Color and Water

Add the red food color mixed in a little water. Stir in about 1/4 cup of water. Bring the sauce to a boil.

5Combine and Finish

Coat Chicken in Sauce

Add the deep-fried chicken pieces to the boiling sauce. Toss gently to coat all the pieces evenly with the sauce.

Cook Briefly

Cook for a few minutes, allowing the sauce to thicken slightly and adhere to the chicken.

Garnish and Serve

Garnish with fresh coriander leaves. Serve hot.

Tips

Ensure the oil is hot enough for deep frying to get a crispy coating.

Do not overcrowd the pan when frying the chicken to ensure even cooking and crispiness.

Adjust the amount of chili powder and green chilies to your preferred spice level.

The sauce should be thick enough to coat the chicken, but not too dry.

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