Chicken 65 – Easy making and tastiest starter for me. Hope for many Non vegetarian lovers. Firstly I want to share an interesting news about chicken 65. For many it’s not a fresh news. For me it’s really new one. Yes… I have recently been to Buhari restaurant, Chennai. In dining pad they mentioned chicken 65 is originated in Buhari restaurant, Chennai. Earlier I thought the origin of chicken 65 might be somewhere like other appetizers .Lets back to my recipe. I referred this in spicy treats and made some improvisations in levels. It gave best outcome with juicy and spicy taste. I love to have starters with simple rasam. It will be awesome on boring Sunday to prepare biryani and long list gravies.
It’s a very simple method just mix the ingredients with chicken and fry. It takes only marination time. But its mandatory to get the perfect mix-up taste.
Chicken 65 – Ingredients
- Chicken(Boneless) – 500gms / ½ kg
- Oil – as needed (to fry chicken pieces)
- Corn flour – 4tbsp
- Maida – 1 tbsp
- Ginger garlic paste – 2 tbsp
- Chilli powder – 2 tsp
- Garam masala – 1 tsp
- Soy sauce – 1 tsp
- Lemon juice – 1 tbsp
- Red food color – a pinch (optional)
- Salt – ¼ tsp
- Clean chicken pieces well using turmeric and rinse well for two more times.
- Make sure you completely drain the water from chicken pieces.
- Mix all the ingredients given under “to marianate “ in a wide bowl.
- Mix well to incorporate all the ingredients.
- Add chicken pieces to the paste and mix well.
- Let it sit for 2 hours or overnight in freezer.
- Heat a wok, then add oil to fry the chicken pieces.
- If you refrigerated the chicken, take out before 15 mins and let it to reach room temperature.
- Check the oil is heated and keep it in medium flame to fry the chicken.
- Slowly place 3 to 4 pieces of marinated chicken in oil and deep fry them.
- Drain the oil completely and place it in kitchen towl.
- Garnish with Onions,cilantro and lemon wedges before serving.
- We can use both bone and boneless chicken for making 65 with same steps.
- Addition of color is completely optional. Usually I skip colours while making foods. This time I added for photography purpose.
- Serve 65’s hot with lemon drizzling.
- Addition of Soy sauce is optional. I didn’t test it without adding. Hope it will not give major change in taste.
Linking this recipe to beulah’s first blog anniversary