Chicken 65 is a spicy, deep-fried chicken dish popular in South India, as a quick snack. There are numerous stories behind the origin of this particular dish..some say it evolved in the year 1965 in a Chennai hotel,some say it took 65days to marinade the chicken,some stories like the whole chicken is cut into 65 pieces for cooking,few others say its only a part of numbering the chicken recipes in India..many different stories to this lovely recipe.Anyways, let me tell you one thing about chicken 65 is that I love this recipe..and you too check this out,will definitely fall in love with chicken.This recipe can be used a starter or a side dish with biriyani.I prepared it with boneless chicken but it can be prepared with bones too.Even though the original recipe says its deep fried but I modified it by shallow frying the chicken :-) (avoiding excess oil)
boneless chicken thighs 300gm
chilli powder 1tsp
black pepper 1tsp
egg white 2
corn flour 2tsp
wheat flour/all purpose flour /maida 2tsp
lemon juice 1 tsp
butter milk / thin yogurt 1/2 cup
orange or red food colour 2 drops/ 1/2tsp (optional)
ginger garlic paste chopped or2 tsp
cilantro 1/3 cup chopped
Make a paste using the marination ingredients and keep aside.
Wash the chicken and marinate the chicken using the above ingredients ,leave for half an hour.
Place a non stick pan on medium heat and pour oil into it.
Add the chicken pieces one by one and wait for 5 -10minutes.
Turn the other side and wait till its browned.
In the mean time,take a bowl mix the butter milk and food color(if using),keep aside.
Place the fried chicken pieces on a paper towel.
Once finished frying,add the ginger garlic paste or chopped to the remaining oil and saute till brown.
Minimize the flame and add the chicken pieces along with butter milk,mix well.
Wait untill the butter milk is absorbed and dried up.
Garnish with cilantro & Chicken 65 is ready.
- Servings 3 adults
*It takes a little longer time for the chicken pieces to shallow fry than deep frying.You can use either of the methods according to your tastes.
* I have skipped adding the food color but you can feel free to add food color to get the authentic restaurant style.
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