How much cooking time?

45 min — 30 min prep, 15 min cooking.

Hyderabadi Murgh 65

Name: Hyderabadi Murgh 65
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Telangana Indian
Ingredients: 2tbsp Coriander Leaves; 18g Ginger; 12g Red Chilli Powder (Lal Mirch); salt; 280g chicken; 40g Gram Flour; 120g Curd; 12g Garlic; 0.3piece Curry Leaves; 2tbsp Coconut Oil

Hyderabadi-style Chicken 65 - chicken marinated in ginger-garlic, red chilli, and a besan-curd batter, then fried in coconut oil until crisp, finished with curry leaves and coriander.

Time 45 min · Serves 2 · 538 kcal · Hyderabad, Telangana

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

Ginger — 18 g
Red Chilli Powder (Lal Mirch) — 12 g
salt (optional) (whole)
chicken — 280 g (chopped)
Gram Flour — 40 g
Curd — 120 g
Garlic — 12 g

Tempering

Curry Leaves — 0.3 piece
Coconut Oil — 2 tbsp (whole)

Method

Cut the chicken into bite-sized pieces.
In a bowl, mix the Ginger, Garlic, Red Chilli Powder, Curd, and salt into a smooth marinade.
Add the chicken pieces and coat well, then set aside to marinate for 20 minutes.
Sprinkle in the Gram Flour and mix again so it forms a thick batter clinging to each piece.
Heat the Coconut Oil in a pan on medium-high flame.
Fry the battered chicken pieces in batches for 5-6 minutes, turning occasionally, until deep golden and cooked through.
Drain the fried chicken on a paper towel.
In the same pan, add the Curry Leaves and let them crackle for 20 seconds.
Toss the fried chicken back through the curry leaves for 30 seconds.
Garnish with Coriander Leaves and serve hot.

Common questions

How many calories in one plate of Hyderabadi Murgh 65?: 538 kcal per plate.
How much cooking time?: 45 min — 30 min prep, 15 min cooking.

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