Wednesday, 5 September 2012

Chicken 65

Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai(Madras), as a bar snack, entree, or quick snack. It can be prepared using chicken on or off the bone.
Chicken 65 is alleged to be a dish introduced in 1965 at the famous Buhari Hotel restaurant in Chennai by its founder A.M.Buhari, a pioneer in the South Indian food industry. 
I have had several different versions of Chicken 65, but the one I have made is the closest to one I have in one of the very famous Andhra restaurants in Bangalore. My family loves it and hence I am sharing this with you all!
Serves 3

Chicken legs or chicken pieces - 500 gms
(You could use boneless chicken too, but pieces with bone gives better taste)
Ginger Garlic paste - 2 tbsp
Red chilly powder - 2 tsp
Kashmiri Chilly powder - 1 tsp (for color)
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Salt - 2 tsp
Thick Yoghurt/curd - 2 tbsp
Rice flour/Corn flour - 2 tbsp
Green chillies - 4 - slit lengthwise
Curry leaves - 5
Oil for deep frying

Wash the chicken pieces and keep aside.
Take a large bowl, add yoghurt or curd, ginger garlic paste, the 2 types of red chilly powder, turmeric powder, coriander powder, salt and rice flour and mix well.
Apply evenly to the chicken legs/pieces and allow to marinate in the refrigerator for atleast 2 hours for best results.
If you do not have time or have unexpected guests you could provide directly after applying the marinade to the chicken.

Take a deep frying pan, add oil, keep on medium heat, and fry the leg pieces in the oil till well done and crispy.
On the other stove, keep a heavy bottomed pan, keep on very low heat, add 1 tsp oil/ghee, and add curry leaves and green chillies.
As and when the chicken is fried, put them in this pan and allow to fry along with the curry leaves and green chillies.
Serve hot!
This dish could be prepared by shallow frying the chicken too, but deep frying will give the restaurant taste to it!

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