500 gm chicken

1 tablespoon Ginger Paste

1 tablespoon Garlic Paste

1 Egg White

6 tablespoon Village Chicken 65 Masala

4 tablespoon yoghurt (curd)

2 tablespoon refined oil

6 curry leaves

Salt if required

Chopped Spring Onions for Garnish

Mix of Curd & Chilli Powder for Hyderabad Chicken 65 Garnish

Step 1 Prepare the marinade

For the marination, take a bowl and mix Village Chicken 65 Masala, ginger & garlic paste, egg white, curd and salt (if required) together. This marination step is very important and will give this chicken recipe real flavour.

Step 2 Marinate the chicken for 4-5 hours

Now, wash the chicken in cold running water and chop it. Once it is done, add the chicken pieces to the marinade. Once the chicken pieces are well-coated, keep them aside for 4-5 hours so that flavours are well absorbed. You can keep them in the refrigerator.

Step 3 Shallow fry the marinated chicken for Madras Chicken 65

Now, take a deep-bottomed pan and heat oil in it over medium flame. Once the oil is sufficiently hot, carefully put the marinated chicken pieces in the oil and shallow fry them till cooked or golden from both sides. Serve hot with a garnish of Fried Curry Leaves & Sliced Onions.

Step 4 Coat the cooked chicken in Curd & Chilli Rub for Hyderabad Chicken 65

Now, remove and cook the chicken 65 pieces in a separate pan without oil over low flame. This step will make the chicken Spicier. Once done, add the green chillies, curry leaves, Chilli Powder and Curd. Mix well till the chicken pieces are well coated and continue to cook over medium heat for 5-6 minutes. Transfer the dish in a serving bowl and garnish it with chopped spring onions.

Step 5 Enjoy your Chicken 65

Chicken 65 is ready. Serve as a snack or you can pair this easy snack recipe with drinks of your choice. Prepare this delectable snack on weekends or when guests are coming over!

Ingredients 

The first and foremost important thing to take care of while preparing chicken biryani is, always use a heavy-bottomed pan as you would not want the chicken getting cooked.

The restaurant-style chicken biryani uses the whole chicken in preparation and the chicken breast can dry when cooking at home. It's always suggested to use chicken thigh or drums...

If you want your chicken to be juicier in your biryani, do not remove the bone.

If your cooked rice has turned sticky, spread it on a plate and leave it for 5 minutes. The rice will be separate and fluffy again.

Freshly pound spices bring out the best taste in Biryani, so make sure that you dry roast all the whole spices for a good 2-3 minutes and then pound or grind them