Chicken 65 Recipe

This chicken 65 has been the subject of several stories. According to some, this recipe was invented in 1965, hence the appellation “chicken “65.”

Some believe that this chicken 65 was created with 65-day-old chicken (from the day it hatched), therefore the name, while other chefs believe that this recipe is made with 65 different sorts of ingredients, hence the name.

Regardless of how or why this meal gained its name, it tastes wonderful and deserves a place on your plate.

INGREDIENTS

1 kilogram chicken (with or without bones)

For marination

• 3 tablespoons Yogurt / Curd
• 1 tablespoon Ginger Garlic Paste
• 1 tablespoon Garam Masala powder
• 1 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 2 tablespoons Kashmiri Chili powder
• 1 tablespoon cornflour
• 1 egg, beaten
• season with salt to taste

For Garnishing

• 5 green peppers
• Several curry leaves

Cooking Method

Step 1) To create chicken 65 masala, combine yoghurt, ginger garlic paste, garam masala, coriander powder, chili powder, cornflour, turmeric powder, salt, and beaten egg in a mixing bowl. There should be no water added. The batter should be quite thick.

Step 2) Combine the chicken pieces with the masala paste. Make sure the masalas are evenly distributed throughout the area. Cover and marinate for 30 minutes after mixing.

Step 3) Fry the chicken pieces in oil after 30 minutes of marinating. Do not overcrowd the chicken pieces; there should be enough space between them so that the chicken cooks evenly all around. When they are halfway done, flip them over and cook until crisp and golden brown. Finally, in the same oil, sauté some curry leaves and chilies to garnish the chicken pieces.

Our delectable chicken 65 is ready to serve as a main course or as a side dish for biryani, plain rice, and a variety of other dishes.

Good luck with your cooking.