Chicken 65 is a very popular South Indian dish, originated from Chennai . I often wondered ,why is it Chicken 65 !!!!!!!!!! There are many stories related to the name , like 65 spices are used or it takes 65 dayz to prepare the marinade for the chicken. Some account even claimed that this preparation is made of chicken 65 days old!!!!!!!!!!!! hahahahahahaha …But some say, it became a great hit during mid 60s, specially in 1965. So it’s named Chicken 65 !!!!!!!! Whatever the theories may be , I simply love this dish . Just like the origin of the name , the recipe of Chicken 65 may vary . Here is my version of Chicken 65. 😀
For the marinade:
Boneless chicken, cut in cube, 400 gram ( I took thigh meat)
Half a teaspoon ginger paste (optional)
1 beaten egg
Half a teaspoon ajinomoto/ tasting salt
Salt to taste
1/4 th teaspoon of crushed black pepper
Cornstarch 2 tbl spoon ( depending on the quality) or enough to nicely coat the chicken
Cumin seeds little less than 1 teaspoon
Chopped Ginger 1 teaspoon
Chopped garlic half teaspoon
Ginger Paste 1 teaspoon
Garlic paste half teaspoon
Chili-garlic sauce 1 tbl spoon
Chili Powder half a teaspoon ( or according to your taste)
Chopped green chilies 1 tbl spoon or less depending how hot you want
Red food color few drops , dissolved in 1 tbl spoon of water
Salt to taste
1. Marinate the chicken pieces with the ingredients mentioned above for marinade for half n hour .
2 . Deep fry the chicken pieces in hot oil on medium low heat until light brown . Don’t make it crunchy . Just a little golden brown.
3. Heat oil in a wok . Add the cumin seeds, chopped ginger and garlic and sautee a little . You will feel the aroma within 1 minute or so . Now add the chopped chilies and curry leaves . Add ginger-garlic paste , chili powder , chili garlic sauce, salt and little water . Add the food color and cook for a minute. Add little water before you put the chicken . Add the chicken and mix very well with the spices . Cook for a while and now it’s ready to serve .
It goes great with parata, Naan , roti or even rice and pulao .
1. While putting it on oil for deep frying , try to add few at a time . Always use a wide utensil like karahi or wok to deep fry the chicken , that would save your time.
2. I sometimes , don’t even deep fry them . I fry them in enough oil ( not deep frying) until brown . It works too .. 😀