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INGREDIENTS

Boneless Chicken- 500 gram


Kashmeeri Chilly powder- 1 teaspoon
Coriander powder-1 teaspoon
Pepper powder-1/2 teaspoon
Ginger-garlic paste-one teaspoon each
Salt- to taste
Corn Flour- 2 tablespoon
All purpose flour/Maida-1 tablespoon
Cumin seeds (small)-1 teaspoon
Curry leaves-2 sprig
Green chilly-5, slit
Ginger-garlic, chopped-1 tablespoon each
Red Chilly Paste-2 tablespoon

DESCRIPTION
Chicken 65 is a delicious dish which is loved by everyone.It is a deep fried chicken
served as a starter and side dish of fried rice as well.There are several stories behind the
origin of its name that is ; Chicken 65 prepared firstly in 1965 in Buhari Hotel ,Chennai in
India.Besides,another story lies behind this ; It made quickly for the Indian Soldiers
during the war.Indeed it might be a sixty fifth chicken dish in a restaurant menu or
whether it is required the chiken at the age of 65 days ,hence there are many stories
behind this.Anyway this lipsmacking chicken dish is our family favourite.There are many
varients of this recipe ,this is not the original one,though here I post an easy style yet
enjoyable

HOW TO PREPARE
In a bowl, add Kashmiri chilli powder, coriander powder, black pepper powder, ginger
-garlic paste, salt, maida and corn flour .Combine everything with water and make a
marinade.
Marinate chicken pieces with this paste and refrigerate for an hour.
Heat oil in a pan and deep fry the chicken pieces. (Be careful to fry without removing the
coating.)
Drain the chicken pieces on a tissue paper and keep aside.
Add oil in the same pan , add cumin seeds and curry leaves, Saute for 1 minute.Add in
chopped ginger,garlic ,green chilly to this and saute for 2 minutes.
Turn the heat to high flame now and add red chilly paste, fried chicken pieces along with
required salt.
Mix the chicken well with the ingredients and let it dried and coated with it.

Turn off the flame .Chicken 65 is ready.


You could decorate with chopped cilantro/coriander leaves.
Serve with lemon wedges and onion slices.

Tips
You can also keep the marinated chicken for more than one hour or overnight in the
fridge
Fry the chicken in a medium flame
You could replace corn flour with rice flour. (If you dont have corn flour)
Flame should be medium high for the last step to get a restaurant flavor.
You could add an egg ith the marination. (If needed)
Adjust the amount of spiciness as per your tolerance
You could buy red chilly paste from supermarkets.Orelse you could make at home: Boil
water, add vinegar and dry red chillies to this .Let it boil few more seconds and grind to a
paste.
I never add colouring agent to this, if you want you could add 2-3 drops red colour.

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