Chicken 65 seems to be a very versatile dish. Typically served as an elegant appetizer or snack with a fork or toothpick. It is pretty popular in South Asian countries known for their attention to flavor. However, one simple tweek to the original recipe can turn these hot and juicy chicken pieces into an appealing-to-the-eye-and-palette main course dish, like I did. Serve it with a hot and sizzling poori or paratha and nobody seems to get enough of it.
There are all kinds of stories out there about the origin of chicken 65, but Wikipedia tells us that chicken 65 was first originated in Chennai, Madras, and we buy it. Frankly speaking, I am not much bothered about where and when the recipe was formed as long as it tastes fantabulous. And this chicken 65 recipe seems to fulfil my requirement to the T. The chicken pieces are juicy, tender, aromatic and oh-so-hot. However, you can go ahead and adjust the heat according to your likings.
The striking tandoori color of this scrumptious chicken 65 is achieved by adding a pinch or two of tandoori food color, to the chicken pieces. Tandoori color is basically a combo of red and orange color, the one that is usd in baking Biryani, pretty common in South Asian cuisine.
I made this recipe on the request of a friend. Hope she likes it. And I got it from Srah Riaz, she’s simply amazing and her recipes are authentic.
The reason you see a poori in my shots rather a toothpick or a fork is because I served it as a main course meal. I followed the recipe to the T, and then lastly, just when everything was done and all, I added two finely chopped tomatoes to it. Gave everything a good stir and then cooked the chicken further for 4-5 minutes or until the tomatoes formed a paste.
- For Chicken Pieces
- Boneless———— ½ kg or 500g
- Egg—————– 1
- Salt—————– ½ tsp
- White pepper powder—- ½ tsp
- Ginger paste————- 1 /2 tsp
- Garlic paste————– ½ tsp
- Corn flour—————- 1 tsp
- Oil———————— for deep frying
- For the gravy
- Garlic chopped———— 1 tsp
- Ginger chopped———– 1 tsp finely
- Green chillies————– 3 – 4 finely chopped
- Bay leaves—————- 8-10
- Garlic and ginger paste— 1 tsp
- Cumin seeds————- 1 tsp
- Cumin powder———— 1 tsp roasted then ground
- Chili powder————– 1 tsp
- Chili garlic sauce———- 3-4 tbsp
- Red color—————– pinch
- Lemon juice————– 2 tbsp
- For the chicken pieces:
- Marinate chicken in all the ingredients mentioned in the “For the chicken” list and leave it for 2 -3 minutes.
- Deep fry till golden brown, take out and set aside.
- For the Gravy:
- Take oil in a pan, sautee finely chopped ginger and garlic. Do not let them turn brown.
- Then throw in bay leaves and green chillies. Give everything a good mix.
- Now add garlic and ginger paste (yes the second time, first it was chopped garlic and ginger and now the paste) cumin seeds, and bhoonofy for two to three minutes.
- Add a little water so you don’t burn the spices.
- Then goes in cumin powder, chili powder, chili garlic sauce and tandoori food colour.
- Lastly throw in fried chicken pieces and lemon juice then cook till chicken pieces are nicely coated in the masala.
- Serve with a toothpick or poori as you please.
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May Allah be pleased with you,