Chicken 65
This is one of those dishes that gets me reminiscing my childhood. I have vague memories of my granddad sending parcels of Chicken 65 masala powder from Chennai to my mum and replenishing the stock whenever mum needed. In those days, it wasn't so common to courier and this dish was strictly reserved for special occasions. As a child, I wondered what went into this magic concoction or so it seemed to me.
Not any more do I wonder about the mysterious heap of powder labeled "Chicken 65", albeit I still believe this dish is magical.
Ingredients
400 grams chicken cleaned and cut into medium sized cubes
2 teaspoons ginger garlic paste
2 tablespoons corn flour
1 teaspoon cumin seeds
1/4 cup (about 4 teaspoons) minced ginger
1/4 cup minced garlic
3 green chillies finely chopped
4 to 5 curry leaves finely chopped
1 teaspoon black pepper powder
1 teaspoon cumin powder
1/2 teaspoon red chilli powder
1 tablespoon chilli garlic sauce
Few drops of red colour
Salt to taste
Oil
Method
In a large bowl, marinate chicken with salt, pepper, ginger garlic paste and flour. Mix well so the chicken is evenly marinated. You could add a beaten egg as well. It helps to bind the marination mixture to the chicken. Deep fry the chicken in hot oil. Remove, use a kitchen serviette to absorb the excess oil and set aside.
In hot oil (about 2 tablespoons), sauté cumin seeds, minced ginger and garlic, finely chopped curry leaves and green chillis for about 45 seconds on low flame. Add black pepper powder, cumin powder, chilli powder and salt. Mix well. Add chilli garlic sauce (If you don't have this, simply add some chilli sauce and garlic paste). Add a few drops of red food colour. This is optional. You can choose to skip this. Mix well on low flame. Add the fried chicken and toss so that the sauce coats each piece of chicken well. Add about 3 tablespoons water. Keep tossing for about a minute. You can also squeeze some lime juice and add half a fist of chopped coriander leaves. Serve with some raw onions.
Not any more do I wonder about the mysterious heap of powder labeled "Chicken 65", albeit I still believe this dish is magical.
Ingredients
400 grams chicken cleaned and cut into medium sized cubes
2 teaspoons ginger garlic paste
2 tablespoons corn flour
1 teaspoon cumin seeds
1/4 cup (about 4 teaspoons) minced ginger
1/4 cup minced garlic
3 green chillies finely chopped
4 to 5 curry leaves finely chopped
1 teaspoon black pepper powder
1 teaspoon cumin powder
1/2 teaspoon red chilli powder
1 tablespoon chilli garlic sauce
Few drops of red colour
Salt to taste
Oil
Method
In a large bowl, marinate chicken with salt, pepper, ginger garlic paste and flour. Mix well so the chicken is evenly marinated. You could add a beaten egg as well. It helps to bind the marination mixture to the chicken. Deep fry the chicken in hot oil. Remove, use a kitchen serviette to absorb the excess oil and set aside.
In hot oil (about 2 tablespoons), sauté cumin seeds, minced ginger and garlic, finely chopped curry leaves and green chillis for about 45 seconds on low flame. Add black pepper powder, cumin powder, chilli powder and salt. Mix well. Add chilli garlic sauce (If you don't have this, simply add some chilli sauce and garlic paste). Add a few drops of red food colour. This is optional. You can choose to skip this. Mix well on low flame. Add the fried chicken and toss so that the sauce coats each piece of chicken well. Add about 3 tablespoons water. Keep tossing for about a minute. You can also squeeze some lime juice and add half a fist of chopped coriander leaves. Serve with some raw onions.
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