Chicken 65

CHICKEN 65

Preparation Time : 2 hrs  Cooking Time : 10 minutes Serves : 2 or 15-20 pieces
Recipe Source : Chef Kiran, Flavor Of India

INGREDIENTS:

To Marinade:

• 1/2 kg Boneless Chicken Thighs or Breast (Cut into small bite size pieces) ( Preferably tender chicken thigh part works best)
• Ginger :1 tsp (minced)
• Garlic : 1 tsp (minced)
• Freshly Grounded Black Powder : 1 tsp
• Turmeric Powder : 1/4 tsp
• Coriander Powder : 3 tsp
• Red Chilli Powder : 11/2tsp
• Kashmiri Chilli Powder/Sweet Paprika  : 1/2 tsp
• Garam Masala : a pinch
• Cumin Powder : 1/4 tsp
• Corn Flour : 2 tbsp
• Egg : 1(beaten)
• Lemon Juice : 3 Tbsp
• Red color : few drops (optional)
• Salt to taste
• Oil : 2-3 cups for deep frying
• -----------------------------------
• Cumin Seeds : 1/4 tsp
• Ginger : 1/2 inch (finely, chopped)
• Garlic : 3 nos (finely, chopped)
• Curry Leaves : 1 sprig
• Green Chili : 2 nos (slit, lengthwise)

METHOD:

1. Cut the chicken into small one inch bite size pieces.
2. Marinate chicken with all ingridents listed above ‘To Marinate’ except the oil and leave it in the fridge for 2 hrs or overnight in the refrigerator.(Note : More marinating time the softer the chicken 65 will be.)
3. In a non stick pan, heat the oil, add marinated chicken pieces  in batches and deep fry it .At a medium heat it just takes about 5-8 minutes to cook each batch.(Note : Take out one piece and check to see if the meat is cooked inside.Over cooking them can make it hard and chewy, so make sure you cook it for sufficient time to keep it juicy and moist. Once done, drain them in a kitchen towel to remove excess oil.)
4. In an another non stick pan, add cumin seeds, fry them for a while to release aroma, add chopped garlic,and ginger, chopped chillies and curry leaves, fry everything stirring for about 2 minutes.Add the fried chicken to it. Toss them well.
5. Serve with raw onion slices and lemon wedges as a starter or with rice, chappathis or naans.

NOTE:

• Normally, the chicken 65 that is served in is restaurant is fiery red in color, that is because red color is added to it, but i don’t prefer adding color rather; I would add more Kashmiri chilli powder for the color and it’s always better to avoid the color and eat it with the natural color.
• To get juicy soft chicken 65 marinade overnight or atleast for 2 hours, else it would turn hard and rubbery.
• Tender chicken thigh part works best for chicken 65.