Chicken 65

A dish that is always seen in a typical South Indian restaurant menu. This dish has always been a favourite among kids as well adults, something that is always ordered as a starter or side dish. The story behind how this dish got its name has many versions, as well as the way how this dish is made also has many versions. The weather here now leaves us with the craving to eat something hot and spicy. So gave a try to this spicy and juicy chicken dish. I have used yoghurt in this recipe, but I feel lemon juice or vinegar could have also been used instead of yoghurt, that would have been equally good too. You can try it that way too!
A perfect starter, this can be added to your New Year party menu:)
Ingredients
For marination
1/2 kg boneless chicken cut into small cubes
1 Tbsp ginger- garlic paste
1 Tbsp kashmiri chilli powder
1 Tbsp crushed black pepper
2 Tbsp corn flour
1 egg beaten well
 a pinch of red food colour(optional)-(I didn't use)
salt
For the masala
1 cup yoghurt
few curry leaves
2-3 green chillies slit
1/2 tsp crushed red chillies
1 Tbsp ginger- garlic paste
2 Tbsp tomato ketchup
1/4 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp garam masala powder
1/2 tsp cumin powder
2-3 sprigs of spring onion, chopped for garnishing
salt to taste
oil for frying

Method

• Marinate the chicken with all the ingredients under marination and keep it overnight in the refrigerator or at least for 3-4 hours.
• Fry the chicken pieces in hot oil until dark red in colour and keep aside, drained onto a kitchen towel to absorb the excess oil.
• In another pan, heat approximately 2 Tbsp oil. Add the mustard and cumin seeds. Once it splutters add the curry leaves too.
• Now add the ginger-garlic paste, crushed red pepper and fry for a second. Remove the pan from the flame and add the yoghurt and tomato ketchup. Mix well and return it back to the flame.

• Add the fried chicken pieces and mix well.
• Add the green chillies, garam masala powder and cumin powder. Check salt and add as required(as there is already salt added to the fried chicken).
• Cook till the masala is fully absorbed by the chicken and it becomes dry.
• Garnish with the chopped spring onions and serve hot.