One of the most favourite dishes of many Non-veg lovers, Chicken 65 is a signature item of the Buhari Restaurants, Chennai. This chicken fry recipe was introduced in their restaurant on New Year day in the year 1965, and hence the name Chicken 65. This is a peferct side-dish for Biriyani
Ingredients:
Bone or Boneless Chicken –
Turmeric powder
Chilli Powder – 2 tsp
Coriander Powder – 1 tsp
Garam Masala Powder – 1 tsp
Turmeric Powder – 1 tsp
Ginger garlic paste – 2 tsp
Curd – 1 tbsp
Egg – 1 (beaten)
Lemon juice – 2 tsp
Salt to taste
Method:
- In a mixing bowl, add salt, garam masala powder, chilli powder, coriander powder and curd. The amount of curd can be lessened if the chicken is juicy and tender. Mix well. Add ginger garlic paste and mix well again.
- Now add the chicken pieces to this mixture in the bowl. Coat each piece individually well with this masala marinade.
- Now add the lemon juice to the bowl containing the chicken pieces and mix it evenly.
- Finally add the beaten egg and mix well.
- Let the chicken pieces coated with the marinade, stand for atleast 30 to 45 minutes.
- If you marinate the chicken pieces overnight, place it in the refridgerator rack (not the Freezer), and fry it the next day, then the taste comes out really well, since the masala seeps into the chicken pieces deeply.
- Pour oil in a kadai liberally and heat it in medium flame.
- When oil becomes hot, place the pieces in and fry them slowly and steadily on medium flame. When the surface gets crispier, turn sides and continue frying.
- When the pieces gets fried well, remove them from fire, garnish and serve hot.
- This makes a great accompaniment to Chicken/Mutton Biriyani and Parotta with Chicken Curry.
Note:
I haven’t used any food colour while preparing this recipe as I don’t use it normally. The colour obtained here is just natural.
