Tired of Eating Qurabani Ka Gosht? Amp up your meal with our exciting Chicken 65 &Chicken Stroganoff recipe

It’s that time of the year when every deep freezer of the Pakistani households is full of ‘Qurbani Ka Gosht’ courtesy (Eidul Azha). Eating Kaleji, Gurday, Paye, Nihari, Barbecues and Bheja fry eventually gets exhausting for the digestion system. Therefore, to break the monotony, we at Fashion Times Magazine bring you two delicious chicken recipes Chicken 65 & Chicken Stroganoff to amp up your meal. Read on…

  1. Chicken 65


 For Marination:

Chicken: Half Kg (boneless cubes)

Yogurt: 2 tbsp

Soya sauce: 1 tbsp

Corn flour: 2 tbsp heaped

Flour: 2 tbsp

Ginger & Garlic paste: 1tbsp

Red chili powder: 1 tsp

Red chili flakes: 1 tsp

All spice powder: half tsp

Lemon juice: 1 tsp

Egg: 1

Salt: 1 tsp

Orange & red color: 1 pinch

For tarka

Green chilies: 4 (cut-in strips)

Curry leaves: 15

For Frying 

Cooking Oil


Marinate the chicken with all the spices in the marinated list for two hours. Heat oil in a wok and deep fry the chicken until golden brown. Now heat two tbsp of oil in a separate wok, add curry leaves, green chilies and toss the fried chicken. Serve with crispy onion rings and potato wedges.

Serves: 3-4

           2.Chicken Stroganoff 



Chicken: 1 cup (boneless | breast piece | Julienne cut)

Butter: 2 tbsp

Mushrooms: 4 (sliced)

Fresh Cream: 1 cup

Vinegar: 2 tbsp

Garlic paste: 1 tsp

Tomatoes puree: 2 tbsp

Paprika: half tsp

Salt: half tsp

Chicken powder: 1 tsp

Black pepper: 1 tsp

Spring onion: 1 chopped

Pasta: 2 cups (boiled)




Melt butter in a pan, add chicken and garlic paste and sauté for two minutes. Add salt, paprika, tomato puree and mushrooms. Cook for another five minutes. As the chicken gets tendered, add in the black pepper, cream and vinegar. Let it simmer for another five minutes until the sauces gets thick. Serve with pasta and garnish it with spring onion.


Serves: 3-4

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