Recipe for Chicken 65
What is unique about Chicken 65
A popular chicken starter in many Indian houses. Chicken 65 occupies a unique place in our kitchen.
This easy to make popular starter made from succulent chicken pieces pre-marinated with flavoured spices and served with crispy curry leaves and green chillies is sure to add a zing to any party. This chicken recipe is often served with Biryani as an addition to enhance the meal, across many restaurants in India.
Many version of this recipe has been emmerged since, the history is this was 65 item on the menu, with a complicated name, so people simplied it as Chicken 65, and thus it became popular.
Ingredients for Chicken 65
- Boneless chicken breast pieces – 500 gms diced into medium-sized 2” cubes
Turmeric -1/4 teaspoon
Ginger- Garlic paste – 2 tablespoon
Chilli powder – 2 teaspoon- Garam masala – 1 teaspoon
- Vegetable Oil -1 cup to fry
- Cornflour – 1 tablespoon
- All-purpose flour – 1 teaspoon
- Red food color – 1/4 teaspoon
- Salt to taste
For garnishing Chicken 65
Ginger – 1 “piece, fined chopped
Garlic – 1 pod, finely chopped
Green Chilies -10-12 slit vertically
Curry leaves – 1 bunch (15-20 leaves )
Lemon wedges – of 1 lemon sliced
Onion wedges – of 1 medium onion
Method
Pat dry the chicken fillets to remove any water
In a medium-sized bowl, add the salt, turmeric, red chilli powder, ginger-garlic paste, garam masala, all-purpose flour, cornflour and 2 teaspoons of oil and food colouring (Food colour is optional)
Give the ingredients a good mix to get a uniform paste
Throw in the diced chicken cubes into the spicy paste and toss them with both hands or wood salad servers so that the chicken gets uniformly coated
Leave this mixture to refrigerate for a minimum of 1-2 hours or preferably 6 hours
While the chicken is left for marination, we can prepare the garnish. The garnish is important and with this garnish chicken 65 in incomplete.
In a Wok/Kadai, we can add 2 table sppons of oil. We can fry the chopped ginger, garlic, green chillies and curry leaves on a medium flame. Keep these aside once ready.
Once the marinate is ready we can start to fry the chicken.
In a wok or kadai deep fry the marinated chicken cubes on low flame for 10-15 minutes
Transfer the chicken pieces into the plate and add fried garnish curry leaves, ginder, garlic, green chillies
Drizzle in the lime juice and serve the chicken 65 adding onion rings and lemon wedges on the top, along with previously prepeared garnish
This can also be served with Flavoured Rice and Biryani
Chicken Fillets can be easily be diced at home. Or we can even use the fillets directly, please check them on Amazon
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