Chicken 65 is an Indian-spiced fried chicken dish made with yogurt-marinated chicken thighs, curry leaves, and chiles.

Take the chicken wings and add 1 Tsp of salt, ½ Tsp Cumin, the spice blend from the previous step, Kashmiri red chilli powder ... Finish frying off the entire batch and keep the fried wings aside.

Take a bowl with 1/2 cup of curd or tokdoi, then add 1 tsp of kashmiri chilli powder and and ... to mix its juice for marinating the chicken pieces. 6. Lastly, add a handful of fried onions and mix it ...

Combine with the kashmiri chilli powder, garlic and ginger paste, lemon juice and a pinch of salt in a large mixing bowl. Add the chicken, cover and marinate for 2 hours or overnight, in the fridge.

After the chicken soaks for a bit, both meat and marinade go into the skillet to cook and reduce. The Kashmiri chili powder used in India is vibrantly colored with moderate heat; we found a ...

Add the ground turmeric, red Kashmiri chilli paste, tomato purée and salt, to taste. Add the boneless chicken and mix well. Cook for 10-15 minutes on a medium heat, or until the chicken is cooked ...

Houston’s fried chicken scene is already impressive ... Seasoned with Indian Kashmiri red chili powder, herbs, and additional spices and battered in gluten-free flour and starch to create ...

It's often served with a subtle touch of sweetness and pairs wonderfully with various Kashmiri curries. Yakhni: Yakhni is a yogurt-based curry made with either chicken or lamb, flavored with a ...