Chicken 65

Talk about origins of Chicken 65 and there are so many stories which narrate the reason this dish got it's name. Well, what's in a name? Chicken 65 is a famous appetizer mostly in Southern India. And personally I prefer it to Chicken Manchurian as I love the flavour of curry leaves in this dish.

Recipe Source:

Ria's Collection, her recipe source was Monica Bhide's Modern Spice

Ingredients:
Thick plain yogurt - 1 cup
Cornstarch - 2 tbsp
Ginger garlic paste - 1 tsp
Red chile powder - 1 tsp
Lemon/lime juice - 1 tbsp
Red food colouring - 2 drops
Salt to start - 1/4 tsp
Boneless chicken - 1 lb, cut into 2” pieces (Please avoid chicken breasts, use boneless skinless thighs or chicken tenders)
Oil for deep frying

For tempering:

Mustard seeds - 1 tsp
Green chilies - 4 small, finely chopped
Curry leaves – 20

Oil – 2 tbsp

Method:
1. In a large bowl, combine yogurt, cornstarch ,ginger garlic paste, chile powder,lemon juice, food colour & salt. Mix well. (The marinade will look pink now which will turn into a luscious red when the chicken is fried.) Add the chicken pieces and mix to combine.
2. Heat about 2 cups of oil in a deep saucepan. When the oil is hot but not smoking, add a few pieces of chicken and fry till they are crisp on the outside and cooked on the inside, 2-3 mins. Remove the pieces using a slotted spoon and drain on a paper towel. Continue until you are done with all the pieces.

3. Place chicken on a serving platter.

4. In a small pan/skillet, heat 2 tbsp oil and when it begins to shimmer, add the mustard seeds. When the seeds begin to sizzle, add the green chilies & curry leaves. Fry for about 30 secs. Pour over the chicken and serve.