Description
The origin of chicken 65 dates back to early 60’s. There are different stories behind its name, whatever the story be, its the taste which has made this dish an all time favourite. Very popular in restaurants and fast food menus. But with the right use of spices the same restaurant quality can be aquirred with ease at home.
| Ingredients | |
|---|---|
| 1 lb | Chicken (1/2 kg approx, cut into small pieces) |
| 2 tsp | Red chilli powder |
| 4 tsp | Coriander/dhania powder |
| ¼ tsp | Turmeric powder |
| ¼ tsp | Garam masala powder |
| 5 tsp | Lemon juice |
| 2 tsp | Yogurt/curd |
| 1 tsp | Ginger garlic paste |
| 3 pinch | Orange red food colour |
| 1 tsp | Salt (or to taste) |
| 2 cup | Oil (for deep frying) |
| 4 stks | Coriander leaves (for garnishing) |
Instructions
This dish can be made with boneless chicken or chicken legs and thighs. Wash and cut chicken in desired size, small portions tastes good. Take a deep bowl mix red chilli powder, coriander powder, turmeric powder, salt, garam masala, food, colour, ginger garlic paste, lemon juice, yogurt and make a thick paste. Add chicken pieces to this and rub to coat the masala to all sides of chicken. Let this marinate for at least 1 hour in the refrigerator.
Now heat oil in a kadai or deep sauce pan and deep fry on medium high flame for about 6 minutes or until it turns dark brown on all side. Drain excess oil and garnish with coriander leaves. Serve with lemon wedges and onions rings.
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