A problem is a chance for you to do your best.Duke Ellington
Taking cue from Duke’s quote, lets make the best use of our quarantine time by learning something new. In our lockdown learning session today we are going to see how to make one of the most popular, most searched recipe and super tasty – Chicken 65.
Chicken 65 is a derivation of fried chicken which gets it flavour from curry leaves and garlic tadka.
Its very popular in South India, however every state now has its own version of the Chicken 65. We too have our own. Our version is Lockdown friendly.
So without further ado, lets start with the marination!
- Boneless Chicken cut into cubes (400 gms)
- 1 teaspoon Mustard Oil
- 2 teaspoons Chopped Curry Leaves
- 2 tablespoons rice flour
- 3-4 tablespoons all purpose flour (Maida)
- 1 beaten egg
- Ginger Garlic Paste
- 2 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon black pepper powder
- 10 – 12 Crushed Garlic Pods
- Salt as per taste
In a mixing bowl add the chicken, ginger garlic paste, chilli powder, turmeric powder, chopped curry leaves, mustard oil and salt as per taste. Let it marinade for minimum 30 minutes.
After 30 mins add the maida, rice flour and the egg. Adjust the salt accordingly as we had added salt to the chicken while marinating. Mix it all well. It should look similar to the image below.
Take some oil in the Kadhai for deep frying. Add the marinated chicken batch by batch. Do not over crowd the kadhai with the chicken pieces. You can also fry the garlic in the left over marinade.
In a wok add about 2 tablespoons of cooking oil. Add the curry leaves and the garlic pods. Let it fry for about a minute or so.
Now toss the fried chicken and mix well such that all the chicken pieces are covered with the tempering. Serve hot with a dip of your choice. Best had with schezwan Sauce and tomato ketchup.