Chicken 65 is a spicy Andra dish. According to Google, when a restaurant menu card misprinted "Chicken 65" instead of "65. Chicken red chilly" (ie on the menu card, 65th item was a chicken dish), the dish got its name. The authentic chicken 65 has red chilly paste in it. It is served as a starter or as a side dish along with roti,
chapati, nan or
rice. It is a dry dish.
Preparation time- 40 mins.
Ingredients
Chicken- 500 gm boneless
Red Chilly powder- 2 tbsp
Onion- 1 medium size chopped
Curry leaves- 1 strand
All purpose flour/ Maida- 1/2 cup
Turmeric powder- 1/2 tsp
Red Chilly paste- 1 tbsp
Curd/ Yogurt- 1/2 cup
Garlic- 10 nos
Ginger- 1 inch
Water- 1 cup
Oil for Frying
Salt to taste
Method
These were my ingredients. I used ordinary red chilly powder. Grind ginger and garlic into a coarse paste. I prepared red chilly paste as mentioned below.
To prepare red chilly paste. Boil a handful of dried red chilly in 1 1/2 cup water and 1 tbsp vinegar for 15 mins. Allow it to cool and grind into a smooth paste. (
Recipe adopted)
Make a thick batter with curd, flour, salt, 1 tbsp red chilly powder, turmeric powder and half of the ginger garlic paste. Add chicken into this and mix it in the batter. Keep aside for 10 mins.
Deep fry the chicken pieces.
Heat oil in a pan. From now on keep the flame always high. Add 2 tbsp of oil. I used the same oil that was used for frying, hence the orange color. Add the remaining ginger garlic paste.
Add finely chopped onion into t
he pan. Saute for a minute or two.
Add the remaining red chilly powder and curry leaves. Saute for a minute.
Add 1 tbsp of red chilly paste, salt and 1 cup of water.
When the water starts boiling, add the chicken pieces and keep stirring until the dish becomes dry.
Chicken 65 is ready. Squeeze half a lemon just before serving. Always serve this dish hot. You can always deep fry chicken and keep it in fridge and use it after preparing the red chilly sauce.
PS:-
- I used a standard 240 ml measuring cup.
- I used refined sunflower oil for cooking.
