I have done post graduation in Sulur, Coimbatore and near to the hostel where we used to stay, there were no good restaurants. So we used to wait for weekends to come, so that we can go to the main city and have some spicy, nice food (escape the boring hostel food). I always used to love having chicken 65 during these weekend outings. I had done few trial and errors before I could make a really tasty chicken 65. I have at last found and used the recipe of Vah Chef Sanjay Thumma’s chicken 65 recipe. (With slight variations, I have not used any food color or ajinomoto).
- Chicken – 1 pound boneless (I normally use thigh instead of breast)
- Cornflour – 2tsp
- Egg – 1
- Ginger – 1 medium (~ 6 tsp crushed)
- Garlic – 6 pods
- Green Chillies – 5 (adjust accordingly to your spice level)
- Curry leaves
- Ginger garlic paste – 3 tsp
- Salt – as required
- Chilli Garlic paste – 3 tsp
1.Red Chilly powder – 1 ½ tsp
2.Pepper powder – 1 tsp
3.Cumin powder – ½ tsp
Making the marinate ready for frying:
- Add pepper, salt, ginger garlic paste to the chicken pieces, mix it well (If you want you can add little bit of garam masala as well).
- Once evenly mixed, add the cornflour to this and mix well.
- Add an egg to this and keep this in room temperature for 15 minutes.
- Heat oil in a pan (I didn’t deep fry the chicken as to minimize the oil used). Fry the chicken pieces, turning all sides of the pieces to make sure it is cooked well.
- Use a napkin to take the excess oil.
1.Heat oil in a kadai.
2. Add pepper and cumin powder to this, saute until the raw smell is gone.
3. Add chopped/crushed ginger to this and mix it well.
4. Once the ginger turns slight brown, add garlic and green chillies.
5. Add red chilli powder to this and saute for a minute.
6. Add the chilli garlic sauce and kashmiri chilli powder to this and saute well (I haven’t used any food color, but if you would want red color, you can add red food color to this).
7. Add little bit of water and make the mix little saucy, so that when we add the chicken it gets all the flavors well.
8. Add the fried chicken and cilantro to this and let it get cooked for few minutes. Allow the water to evaporate and let the chicken absorb all the flavors.
9. Saute the chicken well to make sure that the masala mixture is evenly distributed.
10.Once all the water is evaporated, garnish the chicken pieces with cilantro and curry leaves.
11.Serve it while hot.