Chicken 65 / Chili / Manchurian Recipe
Deep-fried crispy chicken florets 65 styles (tossed with house spices and yogurt sauce), chili (onions, tomatoes, and spicy chili sauce), or Manchurian sauce.
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Ingredients
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Chicken 65
Chili Sauce
Manchurian Sauce
Method
Chicken 65 Preparation
- 1
Marinate the Chicken
In a mixing bowl, combine boneless chicken, ginger-garlic paste, red chili powder, turmeric powder, garam masala, yogurt, and salt. Mix well and let it marinate for at least 30 minutes.
- 2
Coat the Chicken
After marination, add cornstarch to the chicken mixture and coat the chicken pieces evenly.
- 3
Fry the Chicken
Heat oil in a deep frying pan over medium heat. Fry the coated chicken pieces in batches until golden brown and crispy. Remove and drain on paper towels.
Chili Sauce Preparation
- 4
- 5
Add Tomatoes and Peppers
Add chopped tomatoes and sliced green bell peppers to the pan. Cook until the vegetables are tender.
- 6
Prepare Sauce
Add soy sauce, chili sauce, and salt to the pan. Stir well and cook for another 2-3 minutes.
- 7
Combine with Chicken
Add the fried chicken to the chili sauce mixture and toss well to coat. Garnish with spring onions before serving.
Manchurian Sauce Preparation
- 8
- 9
- 10
Thicken the Sauce
In a small bowl, mix cornstarch with water to form a slurry. Add this to the sauce and stir continuously until the sauce thickens.
- 11
Combine with Chicken
Add the fried chicken pieces to the thickened Manchurian sauce and toss gently to coat the chicken evenly.