Wednesday, 21 October 2015

Chicken 65 !



Chicken 65.. Whats that 65??? Though it is the most famous Chicken recipe from South India many of us  (including me) are unaware of the origin of this weird naming. There are many theories on this naming and if you are interested in knowing about them please do refer the wiki page of Chicken 65.
And for those who really dont care about the name  but feel that all you need is just food and the procedure to make this delicious and succulent chicken recipe, just scroll down :) 



INGREDIENTS
To Marinate Chicken

  • Boneless Chicken 400 gms
  • salt as needed
  • a pinch of turmeric powder
  • 1 1/2 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 1 tbsp Ginger Garlic Paste

To Coat Marinated Chicken

  • 1 Egg
  • 1 tbsp Rice Flour
  • 1 tbsp Corn Flour

For Yogurt/Curd Mixture

  • 1/4 cup Yogurt (or Thick beaten curd)
  • 1 tsp Kashmiri red chilli powder (or less if using normal one)
  • a small pinch of salt

For Tempering

  • 2 tbsp Oil
  • 1/2 tsp Cumin Seeds
  • 3 - 4 Garlic Cloves (Chopped or Crushed)
  • 3 - 4 Green Chillis (Slit)
  • Few Curry Leaves

Others

  • Oil to Deep Fry 
  • Onion Rings (to serve)
  • Lemon Wedges (to serve)

STEPS

  • Wash Chicken pieces well and marinate for an hour with the ingredients mentioned under "To Marinate Chicken"


  • After an hour combine the egg, rice flour and corn flour to the chicken and mix well.
  • Heat sufficient oil in a vessel to deep fry the chicken.


  • Drop few pieces at a time and deep fry till they are cooked and turns golden brown.


  • Remove the fried pieces on a paper towel.
  • In a small bowl, combine the yogurt, chilli powder and salt and mix well.


  • In a pan heat oil, and once hot add the cumin seeds followed by green chillis and garlic. (and curry leaves if u have)
  • Fry for few seconds and then add the yogurt mixture.


  • In medium flame cook the yogurt mixture for 2 - 3 minutes till oil separates and then add the fried chicken pieces to it
  • Toss the chicken well in the yogurt until the chicken absorbs all the yogurt well and coated nicely. Make sure the yogurt is all dried up.
  • Garnish with some coriander and Serve hot with lemon and onion. 

NOTES

  • Choose fresh and boneless chicken for best results.
  • Adjust spices as per taste.
  • Deep fry chicken well in medium flame so that its cooked well from inside.
  • Do not skip the yogurt part as it makes the chicken more moist and juicy and also gives a nice texture with taste.
  • But do not use too much yogurt or runny curd . And make sure you add the fired chicken pieces to the yogurt mixture only after its cooked well and  oil separates, else chicken will turn soggy. 
  • Egg is mandatory as it locks the chicken juices when frying in oil.
  • Serve as starter with some lemon and onion rings and bring restaurant style food at home :)
  • I haven't used any extra coloring agents and got the color from Kashmiri red chilli powder.

 With Love,

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