Chicken 65 has its origins rooted in South India. It was introduced by Chennai’s popular Chef A.M. Buhari in 1965 at his Buhari Hotel. The idea for this dish originated when India was at war against Pakistan and Chef Buhari wanted to serve the soldiers some delicious non-vegetarian fare that could be prepared instantly. Chicken 65 was the result of such an experiment. However there are several other variations as to why that name came up. Some believe that 65 types of chillies were used and some chefs believe it is called so because of the 65 ingredients used in making it.
Anyway let's begin with this simple and scrumptious recipe!
YIELD: 3-4 servings
TOTAL TIME: 30 mins
Boneless chicken cubes :250 gms
Red chilli powder: 1 tsp
Coriander powder: 1 tsp
Mixed ground spices (garam masala): 1/2 tsp
Ginger garlic paste: 2 tsp
Cornstarch: 2 tbsp
Rice flour : 1 tbsp
Lemon juice: 2 tsp
Oil: 1 tbsp
Cumin seeds: 1/2 tsp
Chopped garlic:1 tsp
Green chillies: 2-3 (slit)
Dried red chillies: 2
Curry leaves: 8-10
Red chilli sauce: 1 tbsp
Schezwan sauce: 1 tsp (optional)
Some water for sprinkling
In a mixing bowl add boneless chicken cubes. Now add salt, red chilli powder, coriander powder, garam masala, lemon juice and ginger garlic paste. Mix well.
Now add cornflour and all purpose flour and mix well.
In a separate bowl beat an egg and pour it onto the chicken.
Mix it all together, cover with a plastic wrap and set aside for 15-20 mins.
After 15-20 mins heat oil in a wok and deep fry the marinated chicken till crisp and golden brown. Place on a paper towel and keep aside.
Heat oil in a pan and add cumin seeds.
Now add your chopped garlic, slit green chillies , curry leaves and dried red chillies. Saute for 2 mins.
Add red chilli sauce and schezwan sauce on low flame and keep stirring.
Sprinkle some water. Now add your fried chicken. Coat the chicken in the sauce and switch off the flame immediately. Do not overcook.