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Saturday, 23 February 2019

Chicken 65

February 23, 2019 Saffron Flavours Non Veg No comments

Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily. This time we are preparing Chicken 65.

Chicken 65 is one of the most popular snack and a starter recipe all across India… It is made using boneless chicken pieces marinated with some spices and deep fried.

How the name chicken 65 came ? Chicken 65 was a dish introduced in 1965 at the Buhari Hotel restaurant in Chennai by its founder A.M. Buhari. It is introduced in 1965, so it named chicken 65. Another account claims that it is a dish containing 65 chili peppers and one more is that the dish was at 65th number on the menu of the hotel, that’s why the name.

INGREDIENTS

300 gm chicken breast, cleaned and cut into small cubes (boneless)

1/4 cup thick plain yogurt
1/2 tsp Kashmiri chilli powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
2 tsp ginger garlic paste
2 tsp corn flour
A fistful of curry leaves
10 slit green chillies
2-3 cups of oil, for frying

Instructions
1. Mix the yogurt with all the spices, corn flour, ginger-garlic paste, and some salt.
2. Add the chicken pieces to this and mix well.
3. Refrigerate this mixture for about 2 hours.
4. When you are ready to fry, heat the oil in a kadai or pan. The amount of oil should be enough to almost cover the pieces so the quantity required will depend on your pan.
5. Gently add the marinated chicken pieces one by one without overlapping and fry on a medium-low flame until golden brown, turning every once in a while. The outside should turn a dark golden brown otherwise the meat won’t be cooked through.
6. Remove from the oil. Drain on paper towels as you fry the next batch. Add the curry leaves and slit green chillies when you are frying up the last batch and let it turn crisp.
7. Drain and add curry leaves and green chillies to the fried pieces of chicken. Give everything a quick stir and serve hot .

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Hello...! Everyone

Hi..! I am Dr. Sanija, a Dentist by profession and cook by passion. I being a foodie was addicted to food channels and started cooking when I was a teenager as a hobby, later it turned out to be stress buster.
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