Thursday, January 29, 2009

Chicken 65

Chicken 65 mmmm :P mouth watering deep fried spicy chicken recipe of south india. All the NV peoples of india must have tried this dish once in their life time. Well it carries lot and lots of stories.... some say the dish is prepared from 65 days old chicken.... some say 65 no of days marinating... some say year of invention of this recipe is 1965... in olden days the recipe was made with 65 different spices, this is one another story... and the final story is, the dish was prepared first in a millitary canteen where the recipe number is 65.. uff.
Delicious dish of south india, easy to prepare.


For marinating

1. Chicken meat (white meat or red meat or with bones or bonesless) - 1/2 kg
2. Red chili powder - 2 1/2 tbs
3. Lemon juice - 5 tbs
4. Salt to taste
5. Thick Curd / yogurt - 5 tbs
6. Cooking oil - 1 tbs
7. All purpose flour (to observe the excess water from chicken and yogurt)/ maida - 4 tbs

For seasoning

1. Cooking oil - 1 tbs
2. Cumin seeds / jeera - 1/2 tbs
3. Saunf - 1/2 tbs
4. Mustard seeds + urad daal (white lentil) - 1/2 tbs
5. Big brown Onion - 1/2 finely chopped
6. Ginger garlic paste - 1 tbs
7. Chopped cilantro - one handful
8. Salt to taste

For frying

1. Cooking oil for deep frying chicken


1. Cut the chicken into cubes and wash & strain the water completely. Squeeze the lemon juice over the chicken pieces, mix well and keep it aside. After 1 min add all other ingredients mentioned below for marinating and mix well. Marinate the chicken for 2-3 hours.
2. Heat oil in a pan for deep frying and fry the marinated chicken in batches. Store the fried chicken on a tissue paper to remove the excess oil.
3. Heat oil in a pan for seasoning, and add all the ingredients mentioned below for seasoning one by one at 30 sec interval (for ginger - garlic paste saute for 1 min extra). Add the fried chicken to this seasoning and stir for a minute.
4. Serve hot with biriyani / curd rice. Can be served as a snack also.

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