The famous Chicken 65 is a quick and spicy chicken fry. The story behind this name are many and fun to read. All claiming the right to the name. But the only thing that matters to us foodies is the recipe behind it and that it is one of the best starters in a party (Non-Veg category).
The secret behind this snack is the spices and the marination. The chicken is marinated in spices and flavoured with curry leaves. I usually don't make much of fried stuff but once in a way I love to see my kids come running to me to take their share without me running behind them. :)
INGREDIENTS
Chicken - 1 kg
Lime - 1 big
Eggs - 2
Turmeric - 3/4 tsp
Ginger paste - 2 tbsp
Garlic paste - 2 tbsp
Kashmiri Chilly powder - 1 1/2 tbsp
Garam masala - 1 1/2 tsp
Gram Flour - 2 tbsp
Curry leaves - 2 sprigs (finely chopped)
Red food colour - a pinch (optional)
Salt - to taste
Oil - for deep frying
Chop the chicken into small pieces.
Marinate it with all the ingredients for minimum 1 hour. The more time the better.
Deep fry and transfer it to a strainer/plate lined with kitchen tissue.
Serve hot with lemon wedges and onion.
Tips:
Use only small pieces. It gives best results.
After cleaning the chicken drain the water well. If possible transfer it to kitchen towel and then use. There will be lot of water in the chicken and this may make the marination watery.
In case you are marinating the day before marinate only with ginger, garlic, chilly powder and salt. The rest of the ingredients can be added just before frying.
Use only small pieces. It gives best results.
After cleaning the chicken drain the water well. If possible transfer it to kitchen towel and then use. There will be lot of water in the chicken and this may make the marination watery.
In case you are marinating the day before marinate only with ginger, garlic, chilly powder and salt. The rest of the ingredients can be added just before frying.
After mixing all the ingredients if you feel it is too watery add a bit more gram flour.
