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Ingredients:

Skinless Chicken Drumsticks (bone -in) - 6
Salt - to taste approx.1/2 tsp.
Coriander powder - 1 tsp
Garam masala- 1/2 tsp.
Red chilli powder - to taste approx. 1/2 tsp for medium spice
Turmeric - 3 pinches
Ginger garlic paste - 1 1/2 tsp.
Vinegar - 3 tbsp.

Preparation:

To a non-stick pot add the chicken. Sprinkle the salt, coriander, red chilli ,turmeric powders and garam masala and mix well. Add a little water and cook until the chicken is half cooked.Now add the ginger-garlic paste and vinegar and cook until the chicken is fully done. The masala should be dry(all excess water should have evaporated) and should coat and stick well on the chicken pieces.
Heat some oil in a pan to deep fry the chicken. Approximately 2 1/2 inches of oil, so that the chicken pieces when placed in the pan will be fully submerged in the oil. Fry until chicken crisps up and is golden brown. Chicken 65 is now ready to enjoy!

Tips:

Adding the ginger garlic paste when the chicken is half done is recommended since if added at the beginning it tends to burn easily and stick to the bottom of the vessel.

Also adding the ginger garlic paste along with the vinegar is recommended because vinegar has the property of being a de-glazing agent(it easily helps to pick up the spices which may be sticking to the bottom of the pan.

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Comments (2)

	1. 04-17-2008 00:31
	ready mix In my opinion the home-made chicken 65 recipes all come out very well, but to get the actual "kalyana veedu" chicken 65 taste I think the best bet will be to use one of the readymade Chicken 65 masalas available in Chennai - Preethi brand is exceptionally good. Registered Report

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	2. 08-15-2008 05:53
	ready mix excellent receipe i tried it it was very taste. thank u Registered Report

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CHICKEN 65