From Chef Owner Shreekant Dhyani
‘Stolen with permission’ from Chef Owner Shreekant Dhyani of Rajvilaas, this recipe will thrill your taste buds! Rajvilaas sets itself apart in more ways than one, starting with its location. Located in Piscataway New Jersey, the restaurant finds a home on Stelton Road, instead of the predominantly Indian restaurant lined Oak Tree Road. And this is where owner Shreekant Dhyani and his partner, Kuldeep Singh, hope to chart the course for a new Restaurant Row.
Rajvilaas’ distinctive style, which respects tradition but doesn’t compromise on innovation, is derived from North Indian recipes as well as Southern Indian accents. One of their signature dishes, Chicken 65 is a Madras favorite, named for the year it was born. This fiery dish has quite a following and is one of the standouts on Rajvilaas’ menu.
About the chef: Owner Shreekant Dhyani is an industry veteran with 27 years of experience under his belt. He’s also partner in Manhattan’s trailblazing contemporary Indian restaurant Benares (where he collaborates with chef Peter Beck). Now with Rajvilaas, his latest opening, he’s made it a passion project and dining destination well worth the trip.
Chicken 65 is served for $7.95 at Rajvilaas.
This recipe makes 4 restaurant servings.
Rajvilaas Fine Indian Cuisine
1357 Stelton Road
Chicken 65 Ingredients:
2 lb chicken, boneless thigh
½ tsp ginger
1 tsp garlic
4-5 chopped green chilies
½ tsp mustard seed
½ tablespoon cumin
½ tablespoon red chili
½ tablespoon salt
4-5 curry leaves
4-5 coriander leaves
2 tsp ginger garlic paste
½ tsp pepper powder
2-3 drops red color (optional)
2 tsp corn flour
Oil, for frying
Steal This Recipe® Step-byStep Instructions:
For the chicken: take chicken and mix them with salt, 1 tsp ginger/garlic paste, a pinch of pepper powder, and corn flour.
Add 1 egg and mix in completely (the egg coats the meat and keeps the juices in).
Heat oil in a frying wok or kadhai and add chicken pieces (a few at a time) and fry until lightly golden brown.
Drain from oil and put on paper town.
For the sauce: Heat 2-3 tsp oil in a pan and add cumin, mustard seed, chopped ginger and garlic and sauté until light brown.
Add chopped chilies, curry leaves, 1 tsp ginger/garlic paste, remaining pepper powder, chili powder, salt, chili, garlic paste, and red color.
Cook for a few minutes. Add a little water and then add the chicken to the sauce and toss lightly.
Stir in chopped coriander leaves and sprinkle extra on top, and serve.