Hotel Style chicken 65(a simple easy recipe)

Hotel Style chicken 65

These days everyone love to taste a flavor of  food in hotel style or restaurant style in home because of the rich flavor,aroma and a yummy taste.So i too got addicted to such taste.Once i visited a hotel i too mostly love the taste of chicken 65 which was  spicy and softly cooked and crisp too.

Mostly in our house we prepare the chicken 65 something was missing one is the crispyness but sometimes it may become hard and another one is flavor and finally it wont be soft inside also
So i started to find what is the cause for it and finally got it  right

The ingredients what you need is

• Chicken boneless or normal one -1/2 kg
• Oil for deep frying or for shallow fry

For Marination:

• Chicken 65 powder  half sachet atleast if you needed more means add another few teaspoons
• All purpose flour(maida) 2 table spoon if required more we can add extra table spoon
• Corn flour-1 or 2 teaspoon
• Salt as required
• Ginger garlic paste
• Egg 1 or 2 ( white alone you need so leave the yellow part of the egg keep it aside)
• pepper powder 1 teaspoon
• chilly powder 1 -3 teaspoon if required more we can add extra tea spoon
• Lemon juice 1 or 2 teaspoon (optional)
• Curd 1 -2 teaspoon(optional)

Procedure:

Wash the chicken pieces well and filter the water and squeeze the unwanted water.Keep it aside.

Take a mixing bowl add the egg white,ginger garlic paste,chilly powder,chicken 65 powder, maida,cornflour,pepper powder,curd,lemon juice and salt as required .

Chicken 65 powder already have some salt so be careful and add salt in this above mixture.Dont add water now in mixing bowl.just mix everything and check if it very dry paste add a teaspoon of water

Take a fork spoon and punch or press or just write number one like one by moving front and backside of the chicken so  it produce some breaking or holes in chicken pieces why we are doing this the masala will enter inside chicken and give flavor of spicyness

So Now add chicken pieces in the mixing bowl if you have gloves wear it and mix well by hands vigorously and make the masala to get absorbed inside.

Check the salt and spicyness dont forget

Store in fridge for 1 hour atleast.even you can prepare this one day before night and use in morning so the long time it get marinate then it will have a rich flavors in it .

Store in air tight container or in ziplock it.

when marination part over we need to take it out from fridge and allow it to come to room temperature then start to deep fry after 20 mins

another note is you dont need to keep in fridge and you can fry atonce but the masala wont enter inside or it wont reach the chicken inside flesh and the flavor may miss.

So next you can select one choice shallow or deep fry.
Both will be awesome.

Shallow fry make the chicken soft and tender and
deep fry gives the crispyness outside and softness inside.

Dont over cook the chicken then it may become hard.
So preheat the oil as it got heated up just keep in low flame or medium flame then deep or shallow fry it

it will cook fastly because more the time it marinate it makes the chicken soft and tender so it cook very fastly

Finally cut a lemon slice and chopped onions and serve in a plate or bowl along with it as garnishing for chicken 65 so your restaurant style chicken 65 ready.