Chicken 65

Chicken 65 holds a special place in all our hearts. We all love chicken and love chicken 65 more. Though I must agree that this is not the healthiest of the dishes, it sure is finger licking good. This dish is specially noted for how fast it can get over. By the time I finish frying these, my kids ensure that half of it is eaten before it can be shipped from the kitchen to the dining table. Chicken curry, plain rice, chicken 65 and carrot halwa make a complete Sunday meal.

I had always been looking for the recipe of restaurant style chicken 65. This was until I came across this recipe on Sharmi’s Passion. I have tried different recipes for the same dish, but this recipe is one of the easiest and tastiest. I have been following the recipe for close to five years. When you take a bite of the chicken, you can hear how crunchy it is and feel the spices dance on your tongue. This gets all the better when lemon is squeezed on top. So load your plate, make sure you have enough chicken 65 pieces, switch to your favorite channel and enjoy your afternoon!

Preparation time: 2 hrs| Cooking time: 15 minutes

Cuisine: Indian| Course: Starter

Ingredients:

For marinade:

Chicken- ½ kg

Ginger garlic paste-1 tsp

Coriander-2 tsp

Kashmiri red chili powder-3 tsp

Cumin powder-1/4 tsp

Turmeric powder-1/4 tsp

Corn flour-2 tsp

Rice flour- ¾ tsp

Lemon juice-1 tbsp

Egg-1

Salt- to taste.

Other ingredients:

Oil- for deep frying

Curry leaves- a few

Green chilies-2

Method:

1. Mix all the ingredients given under the for marinade list. Let it rest for 2 hours.

2. Heat oil in a kadai. Deep fry the curry leaves and slit green chillies. Set it aside.

3. Now add the chicken pieces, few at a time. Fry well so that chicken is cooked well and becomes slightly crispy.

4. Repeat the process and fry all the pieces.

5. Garnish with fried green chilies and curry leaves.

Notes:

· Preferably use boneless chicken for this recipe. Cut the chicken into bite sized pieces. I sometimes use chicken with bone too.

· I generally don’t use food colour. So I have avoided the red food colour which was mentioned in the original recipe. Instead I have used Kashmiri red chili powder which naturally gives colour to the dish to some extent.

· Kashmiri red chili powder has a mild spice. So if you prefer the dish to be very spicy, you can add a spoon of normal chili powder while marinating the chicken.

· The more the marinating time, the more soft the chicken will be.

Step by step pictures

add all the ingredients given in

for marinade list together.

mix everything well.

rest it for 2 hours minimum.

heat oil in a kadai.

deep fry curry leaves and slit green chilies.

remove and keep it aside.

add the chicken pieces in batches and fry well.

garnish with fried green chilies and curry leaves.

squeeze lemon on top and serve it.

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