How to Make Yummy Chicken 65 Gravy

Chicken 65 Gravy. This tastes like chili chicken and the addition of capsicum makes it even yummier. Then what about making a gravy with it. Try it for the special occasions and make your dine royal.

The flavour of the dish can be attributed to red chillies, but the exact set of ingredients for the recipe can vary. It can be prepared using boneless or bone-in chicken and is usually served with onion and lemon garnish. All totally different from one another with different styles Andhra style or hyderabadi style, Madurai style, restaurant style etc. You can cook Chicken 65 Gravy using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chicken 65 Gravy

1. Prepare 1 kg of chicken.
2. Prepare 250 gm of curd.
3. It's 5-6 of green chillies.
4. It's 1 1/2 tsp of Chicken 65 masala.
5. You need 3 tsp of mustard seeds / rai.
6. Prepare as needed of curry leaves.
7. It's 2 tbsp of red chilli powder.
8. You need 2 tbsp of ginger garlic paste.
9. You need 10 of big tomatoes.
10. Prepare 2 of eggs.

I made it quite a different ways and posted it here. I like to serve it as a starter but it also makes a great snack. The spicy and crispy chicken pieces are to die for. An optional extra is to stir in red chilli sauce to finish it all off.

Chicken 65 Gravy instructions

1. Marinate chicken in ginger garlic paste opand chicken 65 masala 1 whole packet.
2. And keep aside for 1 hr hour. In vessel take curd add red chilli powder, chicken 65 half packet and salt mix it well..
3. Grind the tomatoes by adding little water. There should not be any tomato pieces.
4. In a pan take oil, mustard seeds, curry leaves let it splutter..
5. In the curd mixture add the tomato paste and add this whole mixture in the tempering of rai, and curry leaves.
6. Add water if needed and let it cook for 10 min on medium flame..
7. Now deep fry the chicken by coating in egg and put it in the gravy. In the same oil fry the chillies and put them in the gravy as well..
8. Now cook for 5-10 mins on low flame by covering it..
9. Finally add butter while serving, and serve with chapati or butter naan..

If the gravy is too thick, add more broth or drippings liquid. Don't be afraid to cook your roux - if needs to be cooked slowly to a blonde stage - like Chef John says it will smell like pie crust. Good chicken stock makes a huge difference with this gravy. I did add a pinch of cayenne pepper to the roux along with some white pepper. The gravy consistency is totally an individual preference.