Chiken 65

Chiken 65:

The name “Chicken 65″ is universally used to refer to the dish, there are many different stories for how the name came about. It is generally acknowledged that no one knows which (if any) of these theories are true:(source-wiki)

• The 65 in the Chicken 65 represents the year it was introduced by the famous hotel in Chennai called “BUHARI”. Hence the name “Chicken 65″.
  


• They also serve Chicken 78, Chicken 82, Chicken 90 which are all introduced in those years


• According to the Vah Chef on Youtube, Sanjay Thumma, the true story behind the name Chicken 65 is that the recipe originated in an army mess hall where the number 65 referred to the recipe number on the cook’s menu list.


• It is also told that the name Chicken 65 is evolved from the age of the chicken used to prepare this dish. The original recipe called for Chicken 65 was prepared using chickens which were 65 days or roughly over 2 months old. Since this is a bar-snack, young and tender fried chicken goes as a good starter with wine.

(source:wiki)

Ingredients:

• Chicken(boneless, skinless thighs)250gm


• Corn Flour 2 tsps.


• Egg 1nos


• Ginger(paste)1½ tsps


• Garlic(paste)1½ tsps.


• Red Chilies(powder)2 tsps.


• All spice powder(cloves, cinnamon, cardamom)


• Food Color(Red) 4 drops


• Choped green chillis 6 nos


• Lime juice 2tspn


• Salt to taste Oil for frying.

FOR MARINATION:

• Corn flour3tspn


• EGG 1 nos


• Garlic and garlic paste 1 tbsp.


• Chili powder 1 tsp


• Coriander powder 1 tsp.


• Garam masala 1 tsp.


• Pepper powder


• Turmeric powder 1/2 tsp


• Salt to taste.

Preparation:

1. Mix the all ingredients for marination.


2. Wash and marinate the chicken in the marinade for atleast 1 hours.


3. Deep fry the marinated chicken pieces till they turn golden.


4. Heat 4 tsp oil in a sauce pan and add slit green chillies, red chilli, garam masala, red color,carry leaves little salt and the fried chicken pieces.


5. Fry for 4-5 minutes and remove from heat ,add lime juice, mix well.


6. Serve hot with chapati.

:)