Spicy Chicken 65

Chicken 65 is a spicy fried dish that seems to have originated in Chennai in India.
Why the number 65, this dish used to be listed in the number 65 of a restaurant named Buhari that used to serve this fried chicken and it became so famous that people ordered this dish using the number 65.

So if you are wondering what was so special about this dish that made its mark not only in Chennai but also across India, you yourself have to taste this dish to find out more. It is not that tough seems like cooking normal chicken fry but the taste is entirely different when served with curry leaves that leaves behind its flavour.

So here we go:

Ingredients: 

• 300 gm chicken breast, cleaned and cut into small cubes (boneless)
• ½ tsp Kashmiri chilli powder (adjust to taste)
• ¼ cup thick plain yogurt (or ½ cup buttermilk)
• ¼ tsp black pepper powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• 3 tsp ginger garlic paste
• ½ tsp turmeric powder
• 3 tsp rice flour or corn flour (corn starch)
• few of curry leaves
• 2-3 cups of oil, for frying
• 1 tsp vinegar (optional)

Preparation:

1. Whisk the yogurt with all the spices, corn flour, ginger-garlic paste, and some salt. Add the vinegar only if your yogurt is not sour.

2. Now add the chicken pieces to it and marinade it well.

3. Now keep this mixture under refrigeration for minimum of 6 hours or overnight would be perfect

4. When you want to prepare this dish, heat oil in a pan which should be enough for the chicken to be deep fried.

5. Once the oil gets heated up fully, put the marinaded pieces one by one overlapping each one and fry it till the crust turns fully red in a medium flame , once it is cooked and the crust turns deep brown or red. Take it out from the pan and keep it on a tissue paper to soak the rest of the oil.

6. Drain and add curry leaves to the fried pieces of chicken. Serve it with Lemon and onion rings.