Do not ask me why they call this dish chicken 65. I heard a lot of stories but none made sense to me. All I can give you is my version of this yummy recipe and I know that is all you want too :)
Here is my version of Chicken 65.
IngredientsOil For deep frying chicken
For Marinade2 lbs Chicken (I prefer boneless breast cut into bite size pieces)
2 tbsp Corn Flour
2 tbsp All purpose Flour (Maida)
2 tsp red chilli powder
1 cup thick yogurt
1 tbsp ginger garlic paste
pinch of orange food color
Salt per taste
For Sauce8 to 10 Green Chillies cut lengthwise
1 tsp Garam masala
3 tsp lemon juice
1/2 cup chopped onions
4 cloves garlic
1 tbsp oil
salt per taste
cilantro leaves for garnish
Line a plate with paper towels to drain the excess oil once the chicken pieces are out of the oil. Heat oil in a deep bottomed pan. Drop in a small piece of chicken for taste test. Adjust salt and spice at this point.
Take another pan and heat 2 tbsp oil. Add chopped green chillies, onions, garlic and salt. Saute till onions are translucent. Do not fry the onions till golden brown. They just need to be cooked enough and have the crunch. Now add the left over marinade if any and cook for 3 to 4 minutes. Add the salt, garam masala and lemon juice. Give it a good stir.
Toss in the chicken pieces and see that all the chicken pieces are coated with sauce. Turn off the heat and garnish with cilantro.