One-Pot Hyderabadi Chicken 65
Spicy, juicy, and flavorful chicken 65 that requires no deep frying and no extra pots or pans.
Swipe for a quick tutorial…
Ingredients
Marinade
- -2 pounds of boneless chicken breast or thighs⠀
- -3 heaping tablespoons of ginger garlic paste⠀
- -1/2 tablespoon of turmeric ⠀
- -1/2 tablespoon of red chili powder or to taste ⠀
- -1/2 tablespoon of black pepper ⠀
- -1 tablespoon of paprika ⠀
- -1 tsp of red food coloring optional ⠀
- -3 tablespoons of lemon or lime juice ⠀
- -2 tablespoons of crushed methi leaves ⠀
- -2 tablespoons of soy sauce ⠀
- -3 tablespoons of corn flour ⠀
- -4 heaping tablespoons of your choice of tandoori masala I use a mixture of several masalas. @shanfoods tandoori masala@shanfoodsglobal chicken 65 masala, @badshahmasalaofficial chicken masala, @banne_nawab dum ka chicken⠀
Oil bagaar/tardka: ⠀
- -1/4 cup of oil ⠀
- -3 dried red chilies ⠀
- -1 tablespoon of black mustard seeds ⠀
- -1/2 tablespoon of whole cumin seeds ⠀
- -5-6 green chilies or jalapeño coins ⠀
- -handful of curry leaves ⠀
- -finely chopped ginger and garlic optional⠀
Instructions
- Marinate the chicken in the spices and set aside for at least 30 minutes. ⠀
- In a large wide pan, heat oil on high. ⠀
- Add in the dried red chilies, mustard and cumin seeds. Cook for 30 seconds. ⠀
- Add in chopped ginger and garlic. Cook until they’re slightly brown. ⠀
- Add in curry leaves and green chilies and cook for 30 seconds. ⠀
- Immediately add in the marinated chicken and spread evenly. At this point don’t stir the chicken. Let it cook on high heat for three minutes so it develops a nice seared bottom. ⠀
- Lower the heat to medium and constantly mix the chicken until it’s nicely coated with the masala and cooked all the way through. 10-15 mins. Finish with curry leaves and lemon juice.