Sunday, February 17, 2013

Indian Chicken 65

As a result of my recent obsession with Indian food, I made a trip to the local Indian market to buy myself all kinds of Indian spices including: coriander seeds, fennel seeds, cumin powder, garam masala, cardamom powder, turmeric, mustard seeds, curry leaves, and some naan. I am now equipped with all the various spices I need to successfully cook Indian food in my home. I decided to cook up some chicken 65, which is a spicy and less saucy tomato based chicken. This recipe was so simple and easy to make and it was delicious, the only thing I will do differently next time is double the sauce because we like ours saucier to eat with rice.

½  lb. boneless skinless chicken breasts, chopped
½ tsp salt
2 tsp flour
½ tsp coriander powder
1 egg
oil for frying

½ tsp garlic, minced
4 to 5 green chilies, seeded and minced
½ tsp cumin seeds
½ tsp red chili
½ tsp black pepper
3 Tbsp tomato paste
4 to 5 curry leaves
½ bunch cilantro, minced
½ tsp ginger powder
oil as required

1. In a bowl combine salt, flour, coriander powder and egg. Add in chicken and coat with mixture, leave it to marinade in refrigerator for 1-2 hours. 
2. Heat enough oil in a pan to fry, add marinated chicken and fry till chicken is cooked through and browned. Set aside. 
3. Heat 1 Tbsp oil in a frying pan, add ginger, garlic, green chillies, cumin, red chillies, black pepper and tomato puree in pan. Mix well and cook for 5-10 minutes until chilies are tender. 
4. Add curry leaves and chicken to sauce, cook and coat chicken in sauce.
5. Serve chicken and garnish with cilantro. Enjoy!
Recipe adapted from Khanapakana

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