C for Chicken 65 from Tamil Nadu
Chicken 65 originated in Buhari Hotel in Chennai. While there are many myths as to why its called Chicken 65, one thing is for certain- It’s one of the best Chicken Dishes I have ever made. My husband loved it so much, he rated it 10/10.
Note : This was my first time making it so I followed recipes from channels like @swasthisrecipes (Her recipes are amazing!). So please give them a follow.
Recipe ( Serve 4)
Marinading the Chicken
Ingredients
1kg boneless chicken
2tbsp thick curd(yoghurt)
2tsp Red Chili powder
1 tsp garam masala
2 tsp Kashmiri red Chili powder
1.5 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp turmeric
2 tsp Salt
2 sprig of curry leaves (finely chopped)
Instructions
1. Marinade the Small Chicken cubes in the above mentioned ingredients for 2-24 hours. I marinaded it for 8 hours
Frying the Chicken
1. Mix in 2tbsp maida(flour) in the marinaded chicken and deep fry in a neutral oil until it’s golden brown.
Chicken 65 Sauce(only added in the Hyderabadi version)
Ingredients
2 tsp Red Chili powder
1 tsp salt(adjust according to your taste)
2 tsp sugar
2 tsp vinegar(you can also use lemon juice)
2 tbsp water
1 tsp cumin seeds
Chopped Garlic(4-5 cloves)
5-6 Curry Leaves
2 slit green chilies
Instructions
1. In a pan add oil, cumin seeds (when the oil is hot) and sauté the garlic until it turns golden. Add the curry leaves and green chilies next.
2. Add the Chili powder-vinegar mixture and let it come to a boil.
3. Add in the fried Chicken pieces, mix well, and top with deep fried curry leaves and green chilies
NB – Adjust the red Chili powder accordingly. We like eating spicy food now and then and this measurement was perfect for us at home. If you’re not used to hot food, reduce the amount of red Chili powder by half.
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