Chicken 65 is a traditional Indian recipe, made with deep fried chicken, flavored with different spices. This dish is originated from Chennai, India. Chicken 65 is mostly popular but the same dish can be made with turkey too, namely Turkey 65. It is a very popular recipe in the restaurants all over the India.
Prep Time 50-60 minutes
Cook Time 20-25 minutes
- Boneless, skinless chicken 500 gm (cut into small pieces)
- Red Chili powder 1 teaspoon
- Black pepper ½ teaspoon
- Eggs white 2
- Corn flour 2 tablespoons
- White flour 2 tablespoons
- Buttermilk 1 cup
- Ginger paste 1 tablespoon
- Garlic paste 1 tablespoon
- Orange food colouring ½ teaspoon
- Lemon juice 2 tablespoons
- Vegetable oil as needed
- Salt to taste
Take a bowl and add red chili powder, black pepper, salt along with the chicken pieces and mix well. Marinate the chicken for 30 minutes
In a big bowl, mix all the following ingredients thoroughly: the marinated chicken pieces, corn flour, egg whites and refined wheat flour or all-purpose flour. Keep it aside for half an hour.
Fry the chicken
Heat oil in a Kadai on high flame and fry the chicken pieces until it becomes golden in all sides. While frying the chicken put the flame on medium heat so that it can be properly cooked. Remove from the oil while it’s done and keep it aside. Repeat the same process with all the chicken pieces and keep aside.
Make the sauce and add the chicken into it
Heat 3 tablespoons of oil in a pan and add garlic and ginger paste and saute it until it turns brown. In a low heat, add buttermilk, food colouring, and salt to taste. After 3-4 minutes raise the heat to medium and cook until the buttermilk mixture comes to a boil. Now the sauce is ready. Here add the fried chicken pieces and stir. Raise heat to high and cook, while stirring occasionally, until the liquid is evaporated and the chicken looks dry. Once it becomes dry remove it from the heat and add lemon juice and stir properly.
Garnish with chopped coriander leaves
Now it’s ready to serve. Garnish it with freshly chopped coriander leaves and serve hot with plain rice.