Saucy Chicken 65

For me to try out a recipe, there must always be a “pull” factor – some reason to try it. This recipe has been cooked and recooked several times in my kitchen because of this reason. When I saw the recipe on Sadia’s page and read through the post, it took me back to the old times just like it did for her too.

There was a Najaf restaurant at a stone’s distance from the residence we used to stay before. Every Thursday, like a ritual, we would end up there for dinner. It would be the same menu too – their Kerala porottas and a saucy chicken 65. Normally chicken 65 is deep fried and without any gravy, but the one that they used to serve was different. It had a sauce which could be scooped up with the porottas and the chicken was partially fried. Even though, Sadia’s memories were from her days in Dubai, mine was in Sharjah and coincidentally the restaurant’s name is the same! Unfortunately, the one in Sharjah closed down after a few years despite having good business throughout the year. There were many rumors floating during that time, and the restaurant did reopen after closing down for a few months, but didn’t survive for too long and closed down forever. I thought it was mainly because the food was not the same.

Sadia’s post only rubbed on the nostalgia and got me cooking this meal, not once but thrice already. Since my parents are around, I would love to make this when umma decides to make her parathas. These are amazing with chapathis as well. You must try them at least one time, if you love the combination of sweet and sour. Off to the recipe…

Saucy Chicken 65

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4

Author Rafeeda

Ingredients

• 900 gm chicken legs skin removed and slits made
• TO MARINATE:
• 2 tsp Kashmiri chilli powder
• 1 tsp chilli powder
• 1/2 tsp turmeric powder
• Salt to taste
• FOR SAUCE:
• 4 tbsp yogurt
• 3 tbsp tomato paste
• 2 tbsp tomato ketchup
• 2 tbsp coconut oil
• 2 tbsp butter
• A sprig of curry leaves
• 4 green chilles minced
• 1 onion minced
• 1 inch pc ginger pounded
• 4 garlic cloves pounded
• 1 tsp sugar
• 1 capsicum chopped
• 1 tsp Kashmiri chilli powder
• 1/2 tsp turmeric powder
• 1/2 cup water
• Salt to taste

Instructions

• Combine the chicken with the marination ingredients and keep aside for at least an hour.
• Combine the yogurt, ketchup and paste together and set aside.
• Heat a saucepan with the oil. Add the chicken peices and fry both the sides for around 3 minutes each till charred. Drain and set aside.
• In the same saucepan, melt the butter. Add the curry leaves and green chillies and saute briefly.
• Add in the onions and saute till nicely browned.
• Add the ginger and garlic and saute till the raw smell is gone.
• Add the capsicum, sugar, chilli powder and turmeric and saute till cooked.
• Pour the yogurt mixture and cook on high flame for around five minutes, stirring constantly.
• Add in the chicken and toss it up well. Add in the water, adjust the salt. Cook on closed lid and low flame till the chicken is well cooked.
• Serve with rice or chapathis!