Chicken 65
Chicken 65
Chicken 65 is a very popular dish, which is considered to be an appetizer but you may also serve it as a main dish. This dish is said to be originated in a renowned Hotel in Chennai. This dish is known to be a popular South Indian appetizer but over the years it has gained much popularity even at Pakistani restaurants.I do have South Indian roots from my forefathers and hence wanted to put up a dish which has some link to South Indian Food. This dish is quite simple and if you love spicy food, this is definitely a must try. You can serve this dish with some white Rice or Rotis or even eat it just as it is. It is extremely flavourful and will definitely make you crave for some more!
Ingredients
Ingredients for Marination
- 500 gms Chicken Boneless Chicken cut in cubes
- 1½ tbsp Ginger and Garlic Paste
- 1/2 tsp Red Chilli Powder
- 1 tsp Black Pepper Powder
- 3 tbsp Cornflour
- 2 tbsp Flour
- 1 Egg Slightly beaten
- Salt According to taste
Ingredients for the Sauce
- 1/4 cup Oil
- 3 tbsp Ketchup/Tomato Sauce
- 1/2 tsp Chilli Sauce
- 1 tsp Vinegar
- 1 tsp Cumin Powder
- 1 tsp Kashmiri Red Chilli You may use Red Chilli Powder/Paprika Powder if you don't have Kashmiri Red Chilli Powder
- 1/2 tsp Black Pepper Powder
- 1/2 tsp Garam Masala Powder
- 1 cube Chicken Stock
- 1 cup Water
- 2 tbsp Curry Leaves
- 4-5 Green Chillies Sliced in halves and de-seeded
- 1 tbsp Ginger Finely Chopped
- 1 tbsp Garlic Finely Chopped
- Salt According to taste
Instructions
Instructions for Marination and Frying the Chicken
- Add all the marination ingredients to the Chicken and mix well
- Let the Chicken rest for about 30 minutes in the refrigerator
- Now deep fry the Chicken until Golden Brown
- Place the fried Chicken on a Kitchen Towel or paper to absorb the oil
Ingredients for the Sauce and Preparation of Chicken 65
- Firstly make the Sauce by combining the Ketchup/Tomato Sauce, Chilli Sauce and the Vinegar together
- Now pour the Oil in a pan and heat it
- Now add the Chopped Ginger and Garlic and sauté until fragrant, don't brown it
- Add the Sliced Green Chillies and the Curry leaves and stir for about a minute
- Now add the Cumin Powder, Garam Masala Powder, Kashmiri Red Chilli Powder and Black Pepper Powder, Salt and stir well
- Add 1/2 cup of water and the Chicken cube and stir well until the Chicken cube is dissolved
- Now add the Ketchup mixture created earlier and stir well
- Add the remaining 1/2 cup of water and mix until the gravy starts to bubble
- Finally add the fried Chicken to the gravy and toss it until it is well coated
- Cook for a minute and serve while it's hot
- This is a dry type of Chicken and can be eaten as an appetizer or served with Boiled/Fried Rice or Rotis
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