Chicken 65-1

There are many stories as of how the name Chicken 65 originated. Let’s not discuss the details of the theories and stories revolving around this name, as the internet is full of them πŸ™‚ Neither of them are so convincing.

Anyways…..

What’s in a Name? That which we call Chicken 65, By any other name would taste as delicious πŸ™‚

There are many ways we make this dry, wet, spicy, less spicy. This version of my Chicken 65 is a medium spicy, dry dish, which can be served as starter…. along with drinks, or as a side dish for Sambar as my boys like it.


Chicken 65-3

What you need:

Chicken : approximately half a kilo, skinless and boneless cut into bite sized pieces

Ginger Garlic paste : 2 Tbsp

Pepper powder : 1 tsp

Soy Sauce : 1 tsp

Ajinomoto : 1/2 tsp (See Notes)

Egg : 1, whole

Cornstarch/Cornflour : 1 or 2 Tbsp

Oil : for Frying

Chopped Ginger : 1 Tbsp

Chopped Garlic : 3 Tbsp (you can add less or more acc to your taste)

Curry leaves : a few

Green Chillies : 3, slit lengthwise (vary the number depending on your taste)

Tomato Ketchup : 3 Tbsp

Red Color : a few drops (optional)

Oil : 2 – 3 Tbsp

Chopped coriander and roasted cashews : to garnish

  1. Marinate chicken with Ginger Garlic paste, soy sauce, salt, pepper and ajinomoto for about 2 or 3 hours.
  2. Heat oil in a pan. Just before frying the chicken add egg and cornflour to chicken and mix well.
  3. Fry the chicken pieces in two or three batches, till they come to a nice brown color. Drain excess oil using a mesh strainer or a paper towel. Keep aside.
  4. Heat oil in a separate pan.
  5. Add chopped ginger, garlic, green chillies, curry leaves and fry for a min.
  6. Add tomato ketchup and red color (if using).
  7. Now add chicken pieces, and toss them till well coated.
  8. Garnish with chopped coriander and cashews and serve hot with onion rings and lemon wedges.

Chicken 65-2

Mom’s Tips:

Avoid using ajinomoto if you are cooking for small kids and pregnant women.

This is a very dry recipe, to make it with lil bit gravy, you can add yogurt and chilli garlic sauce as the base.

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15 thoughts on “Chicken 65”

  1. This chicken does look full of flavor and the red color says it all. Awesome pics-thanks for sharing this recipe!

  2. I haven't been deep frying much, but thesee pictures are really testing my self control. Looks very restaurant style, in a good way.

  3. I agree with you .. why care for the name at all right ? These looks lovely and i can say must have taste amazing. πŸ™‚

  4. That looks like it came out of a restaurant, and in my book that's a sign of a good Chicken 65! When I was growing up, we didn't go to any restaurants but used to order this from the club sometimes!

    Also very fascinated with that bulb of garlic there – it's so white, is it real?

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