{"id":1331,"date":"2017-08-27T14:05:36","date_gmt":"2017-08-27T18:05:36","guid":{"rendered":"https:\/\/ruku.kazia.com\/?p=1331"},"modified":"2017-08-27T14:05:36","modified_gmt":"2017-08-27T18:05:36","slug":"chicken-65","status":"publish","type":"post","link":"https:\/\/ruku.kazia.com\/?p=1331","title":{"rendered":"Chicken 65"},"content":{"rendered":"

Last year when we were visiting my family, we all went to the Najaf Restaurant in Dubai, where (like we usually do) we ordered their famous Chicken 65. That dish and the restaurant is so nostalgic for me, because we used to go there a lot when I was younger. Later on my dad <\/a>started making his own version of their recipe, which was pretty close to the original.<\/p>\n

I used to make this chicken dish a lot when my husband and I first got married, but somewhere down the line I forgot all about it. A few months ago, my sister <\/a>was talking about it and shared a Chicken 65 recipe that her friend made which was very similar to my dad’s. I’ve made it a few times since then, every time I think about writing a post on it, and today I finally got around to doing it.<\/p>\n

This recipe is not like your typical North Indian Chicken 65 that’s deep-fried and without gravy so try to keep an open mind. The sugar doesn’t make it sweet, just cuts down the acidity a bit. \u00a0I like to\u00a0eat this chicken with the typical malayali parathas <\/a>that are served at the restaurant, but it goes well with white rice and roti too.<\/p>\n

If you’re in Dubai, go eat at Najaf and let me know what you think of that dish. If not, give this recipe a whirl and pretend you’re there \ud83d\ude42<\/p>\n

Recipe :<\/span><\/p>\n