Chicken 65

The actual recipe….

500 gms boneless chicken cut into thick shreds(Approx 1 cm by 2 cm)
Marinade :

1 cup hung thick yogurt(dahi),

2 tbsps sambar powder,

2 tbsps red chilli powder,

2 tbsps ginger garlic paste

and salt to taste.
Marinate Chicken for an hour.

Heat 1/2 cup of oil.Stir fry Chicken till the yogurt mixture dries up. remove from flame. Heat 2 tbsp oil in a small pan. Add 1/2 tsp Black mustard seeds. After they start popping, add curry leaves. Pour over cooked chicken.Serve hot garnished with coriander leaves.

http://keeptrying.wordpress.com/2006/04/04/chicken-65-or-66-or-whatever/

Coriander Chicken

Chicken with Corriander -- DhonePata Chicken

Serving size
I used 2-3 lb of a whole small Chicken cut in small pieces. This was good for 4-5 people.Note: I usually buy whole chicken skinned. So when I say 2-3lb chicken I mean the weight of the chicken with bones et al


Prep

Marinate the chicken pieces with 
1 tbsp of lime juice,
3/4 tbsp of ginger paste,
1 tsp of garlic paste,
salt
and little turmeric for an hour or two. Note: For a little more spice add a little cumin and corriander powder to the marinade.

In a blender make a paste of
3 cloves of garlic,
1 tbsp of chopped ginger(1 & 1/2" ginger peeled and chopped),
3-4 green chilli,
1/3 cup of chopped corriander leaves,
1 tbsp of water

Start Cooking

Heat about 3 tbsp of oil in a Kadhai or saute pan

Add about 1 tsp and little more of Paanch Phoron and 2 cracked dry red chili

When you get the fragrance of the spices add about 1 cup of chopped red onion. I went ahead and also added about 3 shallots chopped in quarters but that is optionaland you can just add some more regular onion. Fry the onion with about 1/2 tsp of sugar till onion is pink and translucent, turning little brown on the edges

Add the ginger-garlic paste to above and fry for a minute or so

Add finely chopped 1 plump red tomato or just puree the tomato and add to above.Saute till the raw smell from the tomato is gone

Add about 1 tsp of corriander powder and almost 1 tsp of cumin powder. SomeKashmiri Mirch or Paprika gives a nice color so add about 1/2 tsp of that. With a sprinkle of water, fry the masala till it is nicely incorporated with everyting else and the whole thing looks like a brown mess with oil seeping from the edges

Add the chicken pieces and with about 1/4 tsp of turmeric saute the chicken till they turn a nice yellow color.

Add 2 cups of chopped green fresh corriander leaves, salt to taste and about 1-2 cups of water. Cover the lid and let the chicken cook.

Every time you lift the lid this beautiful fragrance will engulf you, so for your own pleasure do that. Else just let the chicken cook. Once it is done garnish with some more fresh corriander leaves and serve with hot white rice. The gravy is usually light and soupy and tastes best with rice or just by itself