CHICKEN 65

Chicken 65 is a typical South Indian chicken starter preparation. People differ in their opinions as how do this preparation of chicken has got its name from. But no one knows the actual origin of name of this dish. In this preparation, chicken pieces are marinated with some spices and are deep fried. Then the fried chicken pieces get a tempering of curry leaves and mustard seeds to give a true South Indian flavor.

INGREDIENTS

Boneless Chicken-200 gm

Salt-as per taste

Vinergar-1.5 tsp

Cumin powder-1 tsp

Red chilli powder-1 tsp

Food Color-1 pinch (optional, usually I skip using this and use turmeric powder instead)

Egg-1

Garlic paste-1 tbsp

Garam masala powder-1 tsp

Ginger paste-1 tsp

Refined Flour-3 tsp

Cornflour-2 tsp

Curry leaves-8-10

Curd-1 tbsp

METHOD

Marinate the boneless chicken pieces with vinegar, garlic-ginger paste, salt, red chilli powder, turmeric powder, garam masala, cumin powder, egg, cornflour and refined flour for about 4-6 hrs. Then take a wok, put refined oil into it and deep fry the chicken pieces. Keep aside. Take another pan, put the same oil (1tsp) into it. Put mustard seeds and curry leaves for tempering. When the curry leaves would start emanating flavor, add the curd and stir well. Put the fried chicken pieces and stir again. Now the Chicken 65 is ready to be served.

N.B: In this preparation, I have not used the food color due to health reasons. The use food color would lend this dish a nice orange color.