Saturday, February 2, 2013

Chicken Mundri - Same Chicken 65

Whatever varieties are there in chicken dishes but deep fried chicken (chicken 65) have significant place in foodies’ heart and their kitchen. This features as all time favourite from children to elders and it is a most browsing recipe worldwide.

Chicken Mundri is a handpicked recipe by Chef. Raj Mohan M.S on his own local authentic touch. Mundri means Crispy in nature, it would be like by your children and you feel the hotel taste Chicken 65.

Bold Chicken Pieces - 1 kg

Rice flour -  25g

Ginger paste – 7 g

Garlic paste – 4 g

Chilli powder – 12g

Turmeric Powder – 2g

Salt – to taste

Lime juice – 1 nr

Refined flour – 12g

Curry leaves – a few

Red colour – as required

Corn flour – 15g

Refined Oil – for deep fry


Prepare the best masala marination with rice flour, ginger and garlic paste, refined flour, corn flour, turmeric powder, chilli powder, salt, lime juice, few curryleaves and enough redcolour in a vessel.

Put the cleaned bold chicken pieces in to the masala and drizzle little oil now, mix gently.

Reserve the portion for another 1 hour to allow the chicken to absorb masala.

Heat oil in kadai, and start to deep fry up to the surface reaches golden colour. Then take it out from hot oil.

After 6 minutes, again drop the fried chicken pieces into the hot oil and deep fry till the chicken pieces done.

Now the Chicken Mundri is ready to eat along onion roundels

Try this Chicken Mundri variation in your house and double your cooking taste


 I shared this simple chicken 65 variation based on my readers request.

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