Chicken 65 by Chef Ajay Chopra
Chicken 65, a dish with a string of stories, told at every bite.
A dish which is originated from the land of spices, South India, Chennai.
It is said that the dish got its name from Hotel Buhari, Chennai with a funny yet interesting story.
An easy to make recipe of just fried chicken with a little more spices.
Next time when you crave something spicy and full of flavours, you know where to look.
Try out the dish and tell me your untold story of Chicken 65.
Let’s add our stories to the chain too.
Ingredients of Chicken 65
500 gms Chicken with a bone cut into dices
1 TSP Salt or to taste
1 TSP Red Chilli Powder
1 TSP Turmeric powder
1 TSP Garam Masala powder
1 Nos Lemon
1 TBSP Ginger Garlic Paste
1 TSP Black pepper powder
1 TBSP Corn Flour
1 nos Egg
½ Cup Rice Flour
For masala
2 TBSP curd
2 TSP rice flour
2 TSP Chilly paste
1 TSP Chilly powder
1 TSP Turmeric powder
1 TSP Salt
For tossing
1 Tbsp coconut oil
1 nos whole red chilli
1 TSP Garlic Chopped
1 TSP Ginger Chopped
2 nos Green chillies slit
1 TBSP Curry leaves
1 TSP Black pepper powder
Salt to taste
1 TSP Chilly paste
Method of Chicken 65
In a clean and sanitized mixing bowl add chicken, mix salt, red chilly powder, turmeric powder and garam masala powder and coriander powder.
Squeeze one lemon, add ginger garlic paste and mix well.
Add black pepper powder, cornflour, one beaten egg, and half a cup of rice flour.
Sprinkle some water to coat the flour evenly.
Deep fry the chicken in hot oil till crispy and completely cooked.
Drain the kitchen on a paper towel. And set aside
In a small bowl mix curd,chilly paste, red chilly powder, turmeric, salt and mix well.
In a hot wok, add coconut oil, red chilly dried cut into diamonds, garlic chopped, ginger chopped, green chillies cut into slits, curry leaves, black pepper, salt, 2 tbsp of yoghurt masala and red chilly paste.
Add crispy fried chicken and toss it well, serve immediately.
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