Method Unlike its healthy counterpart the tandoori chicken, chicken-65 is a calorie laden dish that is deep fried. It is
not certain where the dish originated from, however, it`s extremely popular in the southern states of India especially Chennai.
The dish makes for an excellent starter, bar food or tapas, snack, side dish so on and so forth. There are several
preparation methods or techniques for this dish and one`s creativity has no bounds in limiting the usage of many techniques
available. The original recipe does not call for a tempura batter as some purists would agree while the modernized method of
cooking chicken 65 involves an additional step of a tempura bath. Either ways, the end result is delectable munch and sheer
joy of satisfied eating!
In a small deep bowl add all the ingredients and seasoning except chicken. Mix the ingredients and seasoning well till you
get a reddish paste. Apply the paste all over the chicken. You could cut down the chicken to small bite sizes. Coat the
chicken well with the marinade and let it sit in the fridge wrapped in a cling film for 1-2hrs. Pierce the chicken with a
fork to ensure the marinade seeps in well. Since the chicken are cut down to small bite sizes, overnight marination is not
required but would not alter the dish in any way.
For chicken 65:
Remove the meat from fridge after two hours or next day.
In a heavy bottom wok or kadhai heat oil for deep frying.
Take a few pieces of marinated chicken and rub it in the flour.
Dust away excess flour.
Dip it in the egg and fry it in the
Depending on the breadth and amount of oil add chicken pieces do not over crowd the wok, else chicken might take longer to
cook, will not be crispy and will end up soaking more oil.
Transfer on kitchen towel or absorbent napkins and repeat the process for remaining pieces of chicken.
Once done in the same oil golden brown some garlic and sliced onions
Serve it as garnish on the chicken- 65.
1) You could use maida instead of corn flour and rice flour. Ensure the excess maida is dusted off.
2) In states like Andhra, once the chicken pieces are fried, they are sauteed again in a mixture of tempered mustard seed,
curry leaves, sliced onions, garlic and a spoon full of curd. The chicken is sauteed till the curd is dry and well absorbed
by the chicken.