Chicken 65, a deep fried chicken snack/starter from South India. It's one of the popular chicken dishes that you can find in any Indian restaurant around the world. Chicken 65 is believed to be originated from the Hotel Buhari, Chennai and also there are so many claims for why it is called as chicken 65?
Some say it's originally made from 65 days old chicken. Some others say that there are 65 varieties of spices used in this recipe initially. Few others say that this dish was first made in 1965 and in the hotel menu it was listed as number "65". But really no one knows why it is called as chicken 65, so let's leave the mystery as it is and let's move on to the recipe.
Chicken 65 is one of the easiest snacks that can be prepared in minutes without any fancy ingredients. It's great as starters or as a side dish for your biryani.
Can i use chicken with bone for this recipe?
Yes, you can use it. Cooking times slightly increases and also be careful and stand in distance while firing chicken with bone because sometimes the bone cracks and the oil spills out a little. I would recommend boneless breast chicken for this recipe for great taste.
Egg and corn flour
Egg gives a nice coating around chicken pieces and keeps the masala intact. Corn flour helps to get a crispy texture.
What's the use of baking soda and cold water?
Baking soda helps to give a lighter texture to the chicken and prevent from getting tough after frying. Again cold water helps to give super crispy chicken. I found this useful hack from Mullai and it works like charm every time.
Food Color
Mostly i don't use food color but in today's recipe,I used a bit to recreate exact restaurant style chicken 65. But you can totally skip it or use it whenever needed, like for any party or get together or to impress some one :-)
Why fry curry leaves at first in the oil?
It leaves great flavor in the oil and the chicken fried in the same oil after that also has great flavor and also the crispy curry leaves tastes great with fried chicken. My personal favorite and always fry some curry leaves with chicken 65.
Procedure
Notes:
Some say it's originally made from 65 days old chicken. Some others say that there are 65 varieties of spices used in this recipe initially. Few others say that this dish was first made in 1965 and in the hotel menu it was listed as number "65". But really no one knows why it is called as chicken 65, so let's leave the mystery as it is and let's move on to the recipe.
Can i use chicken with bone for this recipe?
Yes, you can use it. Cooking times slightly increases and also be careful and stand in distance while firing chicken with bone because sometimes the bone cracks and the oil spills out a little. I would recommend boneless breast chicken for this recipe for great taste.
Egg and corn flour
Egg gives a nice coating around chicken pieces and keeps the masala intact. Corn flour helps to get a crispy texture.
What's the use of baking soda and cold water?
Baking soda helps to give a lighter texture to the chicken and prevent from getting tough after frying. Again cold water helps to give super crispy chicken. I found this useful hack from Mullai and it works like charm every time.
Food Color
Mostly i don't use food color but in today's recipe,I used a bit to recreate exact restaurant style chicken 65. But you can totally skip it or use it whenever needed, like for any party or get together or to impress some one :-)
Why fry curry leaves at first in the oil?
It leaves great flavor in the oil and the chicken fried in the same oil after that also has great flavor and also the crispy curry leaves tastes great with fried chicken. My personal favorite and always fry some curry leaves with chicken 65.
Restaurant Style Chicken 65
Preparation Time : 30 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Snacks | Recipe Cuisine: Indian
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Chicken - 1/2 lb
Red chili powder - 1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Ginger Garlic paste - 2 tsp
Turmeric powder - 1/4 tsp
Egg - 2 tbsp
Salt - to taste
Corn flour - 2 tsp
Cold Water - 1 to 2 tsp
Baking soda - a pinch
Red color - few drops(optional)
Oil - for frying
Curry leaves - 2 spring(optional)
Chicken - 1/2 lb
Red chili powder - 1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Ginger Garlic paste - 2 tsp
Turmeric powder - 1/4 tsp
Egg - 2 tbsp
Salt - to taste
Corn flour - 2 tsp
Cold Water - 1 to 2 tsp
Baking soda - a pinch
Red color - few drops(optional)
Oil - for frying
Curry leaves - 2 spring(optional)
Procedure
Clean the chicken and cut into bit sized pieces and pat dry on tissue paper. In a bowl, add the spices(turmeric, red chili, coriander & garam masala powder), ginger garlic paste and salt. Beat one egg well and add 2 tbsp of it into the masala.
Mix it all well together and add the chicken pieces and coat it well. Let it marinate for 1/2 hrs.
Heat the oil for frying, add corn flour,baking soda, food color and cold water into the chicken masala and mix it well.
Once the oil is well heated, add the curry leaves into the oil, fry it and keep it aside, then add chicken pieces one by one into the oil.
Let the chicken pieces cook in the medium flame for 5-7 mins. Drain the chicken pieces and place it on the tissue paper. Do frying in batches for the remaining chicken.
Tasty Chicken 65 is ready. Serve hot for great taste.
For more non vegetarian recipe, check out hereMix it all well together and add the chicken pieces and coat it well. Let it marinate for 1/2 hrs.Heat the oil for frying, add corn flour,baking soda, food color and cold water into the chicken masala and mix it well.Once the oil is well heated, add the curry leaves into the oil, fry it and keep it aside, then add chicken pieces one by one into the oil.Let the chicken pieces cook in the medium flame for 5-7 mins. Drain the chicken pieces and place it on the tissue paper. Do frying in batches for the remaining chicken.
Tasty Chicken 65 is ready. Serve hot for great taste. Notes:
- Adding cold water and baking soda helps to get crispy and soft chicken.
- One egg is needed for 1 kg of chicken, so here just couple of tsp of egg is needed.
- Chicken lost its crispiness when it's cooled but still tastes great.
- Use the remaining eggs for omelette and scrambled eggs
No comments:
Post a Comment