Chicken 65

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Chicken 65 is a spicy, deep-fried chicken dish first made in Chennai’s restaurant.Many chefs believe that 65 chillies were used in each 1 kilogram of chicken hence the dish is name as chicken 65.It is one of the most popular starter all across India ,it is prepared using boneless chicken pieces with spices and then deep fried and later tempered with green chillies and curry adding the beautiful aroma to it as well as cooked in yogurt/dahi.

I always had chicken 65 which was prepared by mother in law ,she prepares it with made Chicken 65 masala and it turns out really good.
I once tried it at home without the masala but failed anyways. Just recently I got the secret recipe from my mother in law of how to prepare chicken 65 at home with out any market masala packet.I tried it as I always love to prepare chicken recipes from scratch.
First time ever the recipe was a success and I am proudly sharing it with you all. Do try this at home and share your experience with us.


Marination time : 3-4 hours
Preparation time : 10-15 mins
Cooking time : 20-25 mins
Serves:6

Ingredients

For marination

300 gm chicken breast, cleaned and cut into small cubes (boneless)
1 tbsp ginger garlic paste
1 tsp black pepper powder
1 tsp Salt
2 eggs
1/2 cup corn flour

For tempering

1 tsp Kashmiri chilli powder (adjust to taste)
1 tsp cumin powder
1 tbsp crushed garlic
1 tbsp finely chopped ginger
1/2 cup thick plain yogurt
A fistful of curry leaves
2-3 cups of oil, for frying
1 tsp sugar(optional)
1 tsp lemon juice
salt as per taste
orange food color(optional)

For garnishing

2-3 green chillies
few finely chopped coriander

Directions || How to preparation chicken 65

Marination

In a large bowl ,mix boneless chicken with ginger garlic paste,pepper powder,eggs,corn flour and salt.
Refrigerate this mixture for about 3-4 hours to let the marinade work its magic on the chicken pieces. You can also leave it overnight in the refrigerator.
Cooking

Heat the oil in a kadai or pan.
Gently add the marinated chicken pieces one by one without overlapping and fry on a medium-low flame until golden brown, turning every once in a while.
Make sure you don’t over-fry the chicken , the chicken should be tender and outside should turn a dark golden brown otherwise the chicken won’t be cooked through.
Remove it out from the oil and drain on paper towels and keep it aside.

Tempering

For tempering , heat oil in a pan, add cumin seeds and allow it to splutter.
Next add garlic,ginger,chilli-garlic paste(I used home made chilli paste for this recipe),red chilli powder and some salt.
Mix all the ingredients well with the chicken, then add curd and mix it well
The curd will leave some water,once the chicken is well cooked in the curd well in the chicken,add few curry leaves,sugar and lemon juice and saute it for 2-3 mins.
Add little food color,now this is optional if you want a restaurant look.
Turn off the gas and remove the chicken on the serving plate,garnish it with green chillies and coriander.
Serve hot with lemon wedges and raw sliced onions.

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