10 Dec 2013

Chicken 65

My husband made this Chicken 65 one Saturday and we enjoyed it! Chicken 65 is one of the popular starters around. It is very tasty and loved by all. It is boneless  chicken pieces deep fried in oil. The chicken pieces are marinated in various spices and masalas for a couple of hours and deep fried in oil. Very simple to make and goes well with any rice but mostly had as a starter in many restaurants. 

Chicken 65

CHICKEN 65
Preparation time 35 mins | Cooking time 10 mins | Serves 2-3

Ingredients
  • Boneless Chicken pieces -  1/2 kg 
To Marinate
  • Ginger Garlic Mint Paste  - 1 tsp
  • Cumin Powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Garam masala  - 1 tsp
  • Coriander Powder - 1 tsp
  • Red Chili Powder  - 2 tsp
  • Fennel powder - 1 tsp
  • Corn Flour or besan  - 2 tsp
  • Salt to taste
  • Red Food Color 1 pinch or 1 drop (optional - I did not use it)
  • Lemon Juice  - 2 tbsp
  • Curd - 2 tbsp
To deep fry
  • Oil - for frying
  • Curry leaves - few
Chicken 65

Some other chicken recipes

Chicken 65

Method
1. Clean the boneless chicken pieces well and cut into bite sized pieces.
2. Mix all the ingredients under 'to marinate' in a bowl. Add the chicken pieces and coat them well.
3. Cover and allow it to rest for atleast a couple of hours in the refrigerator. I marinated only for 30 mins.

4. Heat oil in kadai and add the chicken in batches. Add the curry leaves too. The curry leaves is what gives the flavor to the chicken pieces.

5. Deep fry the chicken pieces in medium flame. Fry until the chicken pieces are cooked well and turns a nice golden brown.

6. Keep tossing and turning the chicken pieces until it's cooked well.
7. Remove and drain in a tissue paper.


Chicken 65

Notes
1. You can marinate for longer too. The longer the chicken pieces marinate, the softer and tastier the chicken will be.
2. You can use bigger pieces of chicken too but smaller pieces gets cooked easily.
3. Adjust the masalas as per your taste.
4. I had some ginger garlic and mint paste, if you don't have just use ginger garlic paste.
5. You can use corn flour or besan or egg as a binder.


Until next time,

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