Chicken 65

It is raining outside and my palette demanded for something spicy, tasty, cruncy and chickeny. Wait.. Is chickeny a word? who cares is for me :)... The very next thing that came to mind is Chicken 65..
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.


Oil For deep frying chicken

For Marinade

2 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 egg
1 cup thick yogurt
1 tbsp ginger garlic paste
pinch of orange food color
Salt per taste

For Sauce

8 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


Mix all the marinade ingredients into a mixture to form a thick batter. Add the chicken and let marinate for atleast 2 hours.
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.
Deep fry chicken pieces till they turn golden brown. Check to see the chicken pieces are coated all the way with batter. 
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.
If you are making this for guests, make sure you make an extra batch of fried chicken because if you are like me you will end up eating fried chicken even before it hits the sauce :)..


Use thick curd for the batter to be thick.


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