Chicken 65 is an Indo China continental recipe. Chicken 65 is a deep fried hot and spicy bar snack. It is a quick appetizer. It is crispy in out side but inside is soft and juicy. Once my younger brother was given me a treat in a 3 star hotel for his first salary. He gave the menu book but said didi (sister) why don’t you try chicken 65? Really my brother’s choice was tasty. It was spicy in taste, red in colour. You can also make just like in restaurants.
Boneless chicken 500 gm (cut into 1½ inch cubes)
Yogurt 1/2 cup
Lemon juice 1 1/2 tbsp
Corn flour 2 tbsp
Ajinomoto (msg) 1 pinch
Oil 1 cup
Salt as taste
Bunch of curry leaves
For spice powder:
Kashmiri chilli powder 1/2 tsp (optional)
Dried red chhili
Garlic 6 cloves
Ginger 2 inch piece
Coriander seeds 2 tsp
Blackpapper 1 tsp
Wash the chicken very well. Grind all ingredients of masala in to a fine paste. Mix yogurt, lemon juice, corn flour, salt. Add two tablespoons oil in the masala paste. Add chicken with the masala paste and marinate for an hour in a refrigerator.
Heat some oil in a thick-bottomed kadai. Put the chicken pieces in small batches of little amount and stir-fry. Fry the chicken in low heat otherwise the outside will start to begin while the inside remains raw.
Then fry the chicken on a low flame until golden brown, turning every once in a while. The out side of chicken will be dark golden brown. Drain and remove on a paper towel.
Then you fry the next batch. Repeat it till all marinate chicken end. Add the curry leaves when you are frying up the last batch and let it turn crisp. Red and spicy chicken 65 is ready to serve with sliced onion and lemon wedges.
Tips: You can use rice flour to give the outside a bit of crispness