This recipe has quite a unique name. There are many stories about the name of this recipe and there are many versions of this recipe too. Here is a very simple and easy to prepare version. It is different from the South Indian version where dry red chillies and fresh coconut are used in tempering. I have made a very tasty and simple recipe where tempering is not needed. So let us go on and prepare this mouthwatering Chicken 65 recipe.
Equipment and Utensils
4 absorbent papers
400 grams (4 cups) Boneless Chicken
400 ml (2 cups) Vegetable Oil for deep frying
1 teaspoon Cinnamon Powder
1 teaspoon Clove Powder
1 teaspoon Cardamom Powder
2 teaspoons Red Chili Powder
4 tablespoons Corn Flour
1 tablespoon Plain Flour(Maida)
1 teaspoon Salt
Juice of 1 lime
1 pinch of Baking Soda
2-3 tablespoons of water
pinch of Red Food Color (optional)
5 grams ( 2 tablespoons) Fresh Coriander finely chopped
Cut chicken pieces into thin strips.
Put all ingredients mentioned under the ‘For Marinating’ tag in a big bowl.
Mix together with a whisk to form a smooth batter.
Batter should be of coating consistency.
Use an additional 1-2 teaspoons of water if needed.
Now add chicken pieces into the batter. Coat them well with the batter.
Leave them aside for 20 minutes.
Add oil in a wok and keep it on medium flame.
When oil is hot, start frying chicken pieces in a batch of 10 to 12.
Fry well till they get brownish in color and crispy texture.
Fry all pieces in this manner.
Remover them on absorbent papers.
Now while serving sprinkle some chopped coriander on the fried pieces.
Serve them hot with pudina chutney.
Preparation Time: 8 minutes
Marinating Time: 20 minutes
Cooking Time: 20 minutes
Number of Servings: 4