Chicken 65
Hot and spicy! That’s chicken 65 for you!
It is an interesting story as to how Chicken 65 got its name! Some say, it was Item No.65 on a restaurant in Chennai (then Madras) and the British officers, who could not read the Menu would order ‘No. 65’. Others say it is not form Chennai but Hyderabadi! Who cares, as long as we get to eat Chicken 65!
- Serves: 4
- Preparation Time: 10 Minutes
- Cooking Time: 30 Minutes
- Difficulty: medium
- Tag: Birthday Party, Chicken & Poultry, Curries, Dinner for Two, Easter Treats, Indian, Kitty Party, Lunch & Dinner, Main Courses, New Year, Party Food, Picnic, Wedding & Anniversary
Ingredients:
- 250g Boneless chicken, cubed
- Oil for deep frying
For Marinade:
- 1tsp Red Chili powder
- ¼ tsp Black pepper powder
- 2tsp Ginger garlic paste
- 1tbsp Lemon juice
- Salt to taste
Batter:
- 2 tbsp Cornflour
- 2 tbsp Rice flour
- ½ cup Yogurt
- Salt to taste
- ¼ tsp Turmeric powder
- ½ tsp Red chili powder
- ½ tsp Coriander powder
- ¼ tsp orange food colour
Tempering:
- Cooking oil
- 8 curry leaves
- 1” Ginger, minced
- 4 cloves Garlic, minced
- 1 sliced onion
- 2tsp melon seeds
- 4 broken dry red chilies
Method:
- Mix the ingredients for the marinade, add chicken and marinate for 1 hour.
- In a bowl, mix together the ingredients for the batter.
- Heat oil for deep frying. Once the oil is hot, coat the chicken pieces with the batter and fry to a golden colour.
- Remove onto absorbent paper.
- Heat 1tbsp oil in a pan. Add garlic and ginger and saute for a few seconds. Add red chilies, onions & curry leaves. Saute till onions are translucent. Add the deep fried chicken and toss well and cook for 2 mts.
- Add the remaining yogurt mixture and marinade. Toss the chicken till the chicken absorbs the yogurt mix.
- Remove from heat, garnish with melon seeds to serve.
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