Chicken 65

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It’s funny how many different stories there exist about how this iconic dish got its name. According to one story, the number 65 marks the year the recipe for chicken 65 was invented in. Another story claims that this was the 65th item on the menu in an army canteen in Chennai. According to another story, this recipe originally had 65 spices or used 65 chilies. Yet another story explains that it took 65 days for this dish to marinate. But the funniest story is that I once ordered “chicken 69” instead of “chicken 65” at a fancy Indian restaurant in Austin sending everyone within my earshot into fits of laughter, including the waiter. So now I make my own chicken 65.

Chicken 65

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine Indian

Servings 3

Calories 234 kcal

Ingredients

  

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• 250 grans chicken, boneless cut into bite-sized pieces
• oil for deep frying

First marinade

• 1/2 tsp ginger paste
• 1 tsp garlic paste
• 2 tbsp greek or hung yogurt
• 1 tsp lime juice
• 1/2 tsp red chili powder optional
• 1/2 tsp salt
• 1/2 tsp black pepper powder
• 1/4 tsp turmeric powder
• 1 tsp oil
• 1 spring curry leaves crushed and chopped

Second marinade

• 1 egg white
• 1 tbsp corn flour or gram flour if you don't have either, use all-purpose flour

Sauce

• 1/2 tsp cumin seeds
• 3-4 cloves garlic, minced
• 1 sprig curry leaves, chopped
• 1 dry red chili
• 1/2 tsp black pepper powder
• 1/2 tsp Kashmiri red chili powder (optional) or 1/2 tsp red chili powder (optional)
• 1/2 tsp sugar
• 1 tsp vinegar

Instructions

 

• Mix all the ingredients listed under "first marinade", add chicken pieces, mix well and refrigerate for 2 hours.
• Add egg white and cornflour/flour/besan to the marinated chicken. Mix well.
• Heat oil in a deep pan and fry the chicken pieces in batches over medium heat until crispy, about 2 minutes on each side. Drain onto absorbent paper and set aside. Do not overcrowd the pan.
• To prepare the sauce, heat oil in a separate pan. Temper with cumin seeds, garlic, red chiles, and curry leaves. Add black pepper powder, chili powder, sugar, and vinegar. Stir well. Add the chicken pieces, adjust salt, and stir to coat the pieces in the sauce.

Notes

The marinated chicken can be preserved in the refrigerator for up to 2 days. 

Nutrition

Calories: 234kcalCarbohydrates: 7gProtein: 19gFat: 14gSaturated Fat: 4gCholesterol: 63mgSodium: 1257mgPotassium: 248mgFiber: 1gSugar: 2gVitamin A: 542IUVitamin C: 52mgCalcium: 26mgIron: 1mg

Keyword chicken 65, fried chicken

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