how to cook kadai chicken in telugu with a health tip
1kadai chicken, how to cook, Chicken karahi (Punjabi: چکن کڑاہی ), also known as gosht karahi (when prepared with goat or lamb meat instead of chicken) and kadai chicken is a Pakistani dish noted for its spicy taste and usage of capsicum.[1] It is said that only one utensil is required to cook this dish and that is a karahi (wok).Chicken 65 was a dish introduced in 1965 at the famous Buhari Hotel restaurant [1] in Chennai by its founder A.M.Buhari, a pioneer in the South Indian food industry. They also offer Chicken 78, Chicken 82 and Chicken 90, introduced in 1978, 1982 and 1990 respectively. Amitabh Bachchan's Kaun Banega Crorepati (Season 1), featured Chicken 65 as a Buhari invention as did Siddarth Basu's Quiz Time on Doordarshan in the 90s. A report in The Hindu in 2013 mentions this too.[1] The introduction of the dish in the year 1965 was well documented with advertisements in national dailies like The Hindu and A.M.Buhari didn't want to monopolize the product by patenting the recipe which would hinder the global popularity of the product.[citation needed] Mr.A.M.Buhari was recognized by the Government of Tamil Nadu and was made Sheriff of Madras for the 1973-74, a post given to civilians who excelled in their fields.
One account claims that the dish emerged as a simple meal solution for Indian soldiers in 1965.[clarification needed]
Another claim is that the dish is served by cutting the chicken into 65 small pieces.
Another account claims that it is a dish containing 65 chilli peppers devised by an enterprising hotelier.[2]
The name is also claimed to relate to a requirement for the meat to be from 65-day-old chickens.[1][clarification needed]
Another account claims that this dish was the 65th item in a menu of a mess visited by military men
It is made from the chicken bird weighing 650 gms.Airline chicken is a food dish comprising a boneless chicken breast with the drumette attached. Skin on breast with 1st wing joint and tenderloin attached, otherwise boneless.[1] The cut is also known as a frenched breast.[2] It is also known as "statler chicken", a name which originated from the Boston Hotel Statler, built in 1927 by E.M. Statler.[3] A chicken dish stating it is "Statler" means it is a breast of chicken with the drumette still attached. It can be accompanied by any type of sauces or side dishes.