Chicken 65 In Tomato Based Gravy Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it sit for 30 minutes.
• STEP 2.Heat oil in a deep pan and deep-fry the marinated chicken pieces until golden brown and crispy. Drain on a paper towel.
• STEP 3.In a separate pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 4.Add chopped tomatoes, ginger-garlic paste, red chili powder, turmeric powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 5.Blend the tomato mixture into a smooth paste and return it to the pan. Add water and bring it to a boil.
• STEP 6.Add the fried chicken pieces to the tomato gravy and simmer for 5-10 minutes until the flavors meld together.
• STEP 7.Garnish with chopped coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
• Deep-fry the chicken on medium heat to ensure it cooks evenly and becomes crispy.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• For a richer gravy, you can add a tablespoon of cream or yogurt to the tomato mixture.
• You can also add a pinch of garam masala for an extra burst of flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken 65 in a microwave or on the stovetop until heated through.
• Serve the chicken 65 in tomato-based gravy with steamed rice, jeera rice, or naan bread for a complete meal.