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This is not exactly chicken 65 but similar version, very easy to make
Published On: 28 Dec 2008
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
for more details, click the name of the ingredient
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Bengali: Laban / Noone
English: Cumin Powder
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
English: Pepper Powder
telugu: Miriyaalu / Miriyala Tige / Savyamu
kannada: Menasina Kalu / Karimenasu / Ollemenasu / Menasu
hindi: Kalimirchi / Kada Mari
Bengali: Goal Morich / Kala Morich
Gujarati: Mari / Kadamari / Kalamari / Kalomirich / Golmirich / Kala-Mircha
Konkani: Miriyakonu / Mirsang / Miire / Mirin
Marathi: Mire / Kale Miri
Tulu: Eddae Munchi
Urudu: Kali Mirch / Siah Mirch
English: Curry Leaves
tamil: Kariveppilai / Karivempu
telugu: Karivepaku / Karepaku
kannada: Karibevu / Baisoppu / Karibevina Soppu
hindi: Kadi Patta / Kathnim / Mitha Neem / Curry Patta / Gandhela / Bareanga
Bengali: Curry Patta / Barsanga / Kariphulli
Gujarati: Mitho Limdo / Meetho Limbado / Goranimb / Kadhilimbdo
Konkani: Karbapathi / Beva Palo
Marathi: Kadhi Patta / Karhinimb / Poospala / Gandla / Jhirang / Pandheri Kunthi
Oriya: Bhrusanga Patra / Barsan / Basango / Bhuraunga
Punjabi: Kadipatti / Curry Patta
Mix together thouroughly the chicken cubes, ginger-garlic paste, pepper powder and salt.
Add cornflour and mix it.
Add one egg and mix it.
:- The egg makes kind of thin layer on the chicken.
Deep fry the chicken in the oil.
:- It should not cook too much, no need to turn to brown.
Take all chicken pieces out of the deep frying oil and keep it aside.
Heat some oil in a pan.
Splutter cumin seeds.
Add ginger followed by garlic, chillies, curry leaves (may be a bit of ginger garlic paste as well), pepper powder and bit of salt,. Stir it.
Add the colour.
Add may be half a cup of water to it. Mix it thoroughly.
Add the chicken pieces to it. Stir it.
:- Don't make it too dry.
DONT FORGET TO OPEN THE WINDOWS :)
Once it is ready, then transfer the chicken to a plate and add the juice of a half lemon.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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