One of the dishes I made for my mom was Chicken 65. My mom liked my cooking style and off course the dish. This was my first attempt at Chicken 65. The taste was awesome. Check out the recipe below.
10-15 boneless chicken pieces
For marinating the chicken:
1 green chilly
2 tablespoons coriander leaves
1 tsp turmeric powder
1 tablespoon ginger-garlic paste
1/2 lemon juice
1 tsp salt
For the dish:
10-15 fresh curry leaves
5-6 chopped garlic
1 tablespoon corn flour
1 tablespoon maida / all purpose flour
1 teaspoon chilly powder
1 teaspoon pepper powder
1 teaspoon cumin powder
2 teaspoon tandoori masala
A pinch of red edible food colour
1 finely chopped green chilli
Coriander leaves for garnishing
1 tablespoon ginger garlic paste
Wash the chicken pieces.
Grind the green chilly and coriander from the marinating ingredients.
Marinate the chicken pieces by applying turmeric powder,ginger-garlic paste and lemon juice.
Apply the green paste and salt. Set aside for 30 Min’s to 1 hr for marination.
Preferably keep this in the fridge by covering with an aluminium foil.
Separately mix the corn flour,maida,chilly powder,cumin powder,pepper powder, food colour and tandoori masala. Add a pinch of salt to this. Make a thick paste and apply this to the chicken.
In a frying pan, add oil and deep fry the chicken for 5-10 Min’s.
After all the chicken pieces are fried, switch off the gas and remove the excess oil from the pan.
Spread the fried chicken on a tissue paper.
In the same pan, add 1 tablespoon of the same oil in which chicken pieces were fried. Fry the curry leaves, chopped garlic and green chilly for a few seconds.
Add the fried chicken and saute for 1 minute.
Serve hot and enjoy.