Chicken 65( South Indian)

Let your gastronomical juices flow;

Chicken 65 is a lip-smacking dish, I somehow thought that it was a Chinese dish with an Indian twist to it....what they call "fusion" in the culinary school.

Well, I am wrong as my South Indian friend proudly pointed it out as a dish from down South. 

I set out to educate myself and settle all arguments. To my surprise, it is displayed on every menu which serves meat and fish.

There are many stories about it's origin some going down to the weirdest that I have ever heard.

Mr Buhari from Kerela proudly displayed this in bold letters on his menu as he wanted the 1965 Indo Pakistan war soldiers to eat a nice chicken dish.

My doubts put to rest, as it's very much an authentic dish of the Indian subcontinent.

Now straight to the recipe.

What you need:Chicken (preferably ) boneless, can use bony too

At least 500 gms. Can double the recipe, you won't have leftovers.

•   500 gms Chicken 
• 2 tbsp cornflour
• 2 tbsp refined flour
• 1tsp red chilly powder
• 1tsp pepper powde1/2 tbsp Coriander powder
• 1/4 tsp turmeric
• Lemon juice
• 1 egg

Oil for frying

Use the above ingredients to marinate the chicken

Let it marinate for 15-20 minutes

Now fry over a moderate flame till nice and golden and crisp.

Ingredients for the sauce

1. 1/2 cup yoghurt
2. Some curry leaves
3. 1 tsp coriander powder
4. 1 tsp Salt( or to your taste)
5. 1 tsp chilly powder

Mix the above with 2-3 tbsp of water

Cooking instructions 

•  Heat a pan 
• Add two tsp oil
• Season with cumin seeds, green chillies 

• Add the curd mixture cook for a minute or two
• Add the fried chicken and garnish with spring onions

I have my version to it by adding soy sauce instead of curd.

After all you are going to eat it, so give it a free hand , let you innovative spirits flow.

Have fun!