Chicken 65 is a popular South Indian starter recipe originated in Chennai. It is usually served as a snack or as a side dish for non-veg meals. This spicy, deep fried chicken dish is an all time favourite for most of them.
Ingredients
- Chicken - 1/2 kg
- Ginger garlic paste - 1 tsp
- Coriander powder - 2 tsp
- Chilli powder - 3 tsp
- Pepper powder - 1/2 tsp
- Cumin powder - 1/4 tsp
- Turmeric powder - A pinch
- Corn flour - 2 tsp
- Rice flour - 1 tsp
- Red food color - A pinch
- Lemon juice - 1 tbsp
- Egg - 1
- Salt - To taste
- Curry leaves - Few
- Green chillies - 2
- Onion - To garnish, cut lengthwise
- Oil - To deep fry
Method
- Marinate chicken with all the ingredients except curry leaves, green chillies, onion and oil for 2 hrs in the refrigerator.
- Heat oil in a kadai and fry the curry leaves & green chillies. Keep aside.
- Deep fry the marinated chicken till it becomes golden brown.
- Garnish it with onion and fried curry leaves & green chillies.
Tips
- Egg coats the chicken and keeps the chicken soft, tender and juicy.
- If marinating time is longer than 1 hour, place the marinating chicken in the refrigerator.
- It tastes better if the chicken is marinated for atleast 30 minutes.
- Frying curry leaves and green chillies in the beginning adds more flavour to the chicken.
