chicken 65 is one of my favorite starters,this delicious, deep fried and spicy chicken dish originating from Chennai,South India as an entree or quick snack.There are so many variations of chicken 65 but the main ingredient is red chili.The origin of chicken 65 is a bit of confusing there are many different stories claiming its origins.
some says chicken 65 was introduced in 1965 at the famous Buhari hotel restaurant in Chennai ,South India and some other claims that 65 is the number of spices or chilies used and other one is 65 is the number of days the chicken should be reared.Another one is the dish was the 65 th item in a menu of a mess visited by military men.(information’s collected from http://en.wikipedia.org/wiki/Chicken_65).
Regardless of all this different stories chicken 65 is a simple and easy dish,great as a snack or starter.Here is the recipe of chicken 65 dry fry.enjoy the spicy and deep fried chicken delicacy.
| Cook Time | 20 minutes |
| Servings |
serving
|
- 500 g chicken Tender
- 1 1/2 teaspoons kashmiri chili powder
- 1/2 teaspoon chili powder red
- 1/2 teaspoon chili paste (optional)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- 1/4 teaspoon cumin powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon pepper powder
- 1 1/2 teaspoons lemon juice
- oil
- salt
- handful onion slices a
- 3 nos green chili
- 1 sprig curry leaves
- 4 wedges lemon nos
Ingredients
To marinate:-
for garnishing:-
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|
- clean and cut chicken in to small pieces.wash well and drain water.
- marinate chicken pieces with all items listed above to marinate except oil.keep in a refrigerator for 30 to 40 minutes.
- In a bowl add egg white and 1 pinch of salt .whisk well then add refined flour and con flour in to it.mix well and keep aside
- add this batter to the chicken pieces and mix well
- heat oil in a pan(medium flame) add chicken pieces(one piece at a time) in batches and deep fry it.approximately 8-10 minutes each batch.remove from oil and keep in a paper towel.
- in the same oil add curry leaves and green chilies.fry it.and keep aside in a paper towel
- garnish the fried chicken pieces with fried chilies and curry leaves,
- serve with sliced onions and lemon wedges.
add chili as per your heat tolerance level.
if possible soak chicken in salt water and keep it in a refrigerator for 2 to 3 hours or overnight.this is known as brine. it will make your chicken more tender,moist and juicy.before cooking wash the chicken well with fresh water.
Looks realy an awesome dish
thank you Artimathur
nice picture!
Thanks Aqeel.
Superb photo!
Thanks Basil
good
Thas Ankitnk
thanks Ankit
i think ur photography is better than ur cooking 🙂
Great photo
Thanks rahul