Recipe & photos by Helen K.M. Manik
Chicken 65 is a spicy, deep fried chicken dish originating from Chennai(Madras), as a bar snack, entree, or quick snack. The flavour of the dish comes from ginger, cayenne pepper, mustard powder and vinegar although the exact recipe can vary. It can be prepared using chicken on or off the bone.
While the name "Chicken 65" is universally used to refer to the dish, there are many different stories for how the name came about.
Ingredients:
1 kg chicken boneless & skinless, cut in to medium size cubes
4 sdm cornflour
2 sdm all purpose flour
2 eggs
1 sdm ginger garlic paste
Salt to taste
1 tbsp chili powder (optional)
1 tsp cumin powder
1 tsp corriander powder
½ tsp cinnamon powder
½ cardamom powder
few drops of red food color
2 red onion, cut in to cubes
1 cup plain yogurt
1 handfull curry leaves
Oil for frying
Direction:
In a large bowl, mix together corn flour, all purpose flour, eggs, ginger garlic paste, salt, chili powder, cumin powder, corriander powder, cardamom powder, yogurt and red food color. Add the washed chicken cubes and mix well. Let rest in the refrigerator for 2-3 hours.
After 2-3 hours, deep fry the chicken pieces.
In a large wok, Add 2 tbsp of oil, drop the curry leaves and red onion. Stir fry the onion until transparant and curry leaves looks dry. Add the fried chicken. Cook until dry. Serve and garnish with corriader leaves.
