November 26, 2019
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5 min.
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Recipe of Chicken 65Chicken 65 RecipeRecipe for Chicken 65
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Chicken 65 Recipe - How to Make Chicken 65
Recipe of Chicken 65 is one of the most favorite recipes among chefs preparing nonvegetarian dishes. In India, initially this dish started out in the southern part of the country, however, due to its mouth-watering taste, its popularity has spread across the country. It is generally taken as an appetizer/starter before the main meal. However, its taste and popularity have also ensured that it is taken as a snack on its own.
Before we go on to describe the recipe for chicken 65, a clarification about the unconventional name of this dish would be helpful. The name according to different sources arose, because of reportedly a need for 65 different ingredients (no need to get alarmed, not so many required in real practice), needed for preparing this dish with great taste. However, according to some other people, this dish was 65th in the menu list of the restaurant of its origin, before its popularity spread across the country. Finally, there are others who believe that this dish was invented in 1965, hence the name Chicken 65.
However, whatever may have been the reason for naming this dish, this yummy dish is prepared with far fewer ingredients than 65 items & is part of special occasions, where much lesser varieties of dishes are prepared (far lesser than 65 dishes). Below we are going to discuss the method of how to make Chicken 65 at home.
Recipe of Chicken 65
Ingredients for Chicken 65
A) For Marinating Chicken in Recipe for Chicken 65
1) Boneless Chicken – 300 grams
2) Ginger piece – ½ inch long (it is made into a paste by a grinder)
3) Garlic cloves – 9 to 10 in number (it is made into a paste by a grinder)
4) Chilli powder – A big pinch
5) Salt – 1/4th teaspoon
6) Curry leaves – 5 to 6 leaves, very finely chopped
7) Cumin powder – 1/4th teaspoon
8) Coriander powder – ½ teaspoon
9) Chicken masala powder – 1 teaspoon
10) Hang curd – 2 tablespoons
Or
Vinegar – 1 teaspoon
Or
Tomato ketchup – 2 teaspoons
11) Black pepper powder – 1/4th teaspoon
12) Orange food color – 1 small pinch
13) Egg – 1 in number
14) Cornflour – 1 teaspoon
15) Rice flour – 2 teaspoons
Ingredients needed for marinating chicken in Recipe of Chicken 65
B) Ingredients needed for the preparation of sauce, in Recipe of Chicken 65
1) White edible oil – ½ cup
2) Tomato sauce – 3 tablespoons
3) Green chili – 2 in number, cut longitudinally into 2 equal halves
4) Garlic – 9 to 10 cloves finely chopped.
5) Salt – 1/8th teaspoon (or as per requirement)
6) Sugar – 1 teaspoon
7) Cumin seeds – 1/8th teaspoon
8) Curry leaves – 9 to 10 leaves in a number
9) Black pepper powder – 1/4th teaspoon
10) Coriander leaves – 10 grams (finely chopped)
11) Garam masala powder – ½ teaspoon
12) Hang curd – 1 tablespoon
13) Water – 1/4th cup
14) Dry Fenugreek leaves powder (Kasuri methi powder) – 1/8th teaspoon
Ingredients for preparing sauce in recipe for chicken 65.
How to Prepare Chicken 65
Marinating the Chicken
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An egg is broken and its content poured into a bowl. Now in the same bowl hang curd/vinegar/ fresh tomato ketchup is added. (Hang curd is the best choice, as far as taste outcome of the final product is concerned; but many people are allergic to curd. So, for these people, vinegar is the next best alternative. Unfortunately, some people with digestive problems are intolerant to acetic acid of vinegar, so for those people, fresh tomato ketchup is the only left viable option).
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Now all the ingredients mentioned above required for marinating (except chicken & rice flour) are added to the above-mentioned bowl and mixed uniformly.
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Now the chicken is washed 2 to 3 times with lukewarm salty water. The extra water is now totally drained out and the chicken pieces are added to the previously mentioned bowl containing the ingredients and the contents mixed nicely. Now the lid of the container is covered and it is kept aside for marinating.
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The taste of this dish depends on correctly marinating the chicken. Hence, this is an important step for all those who are thinking of how to make chicken 65 at home. Ideally, the chicken should be marinated overnight in a refrigerator, keeping it in a covered bowl. If it is not possible to marinate overnight, then at least 6 hours should be given for marinating the chicken.
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When the marinating period is over then the chicken is taken out of the refrigerator, and rice flour (as mentioned in the ingredients) is mixed to the contents of the bowl uniformly.
Making chicken 65 – The Frying of Chicken
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Next, a karahi/non-stick pan is put on a low flame burner and ½ cup oil is added into it. It is allowed to get warm properly, when it gets warm enough then marinated chicken pieces are added to it for frying. However, it should be ensured that chicken pieces should not adhere to each other, because if they may stick together then the chicken pieces may not get fried properly.
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All the chicken pieces are fried in this manner so that they are evenly fried on all sides and take a golden-brown color.
Fried Chicken in Recipe of Chicken 65.
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The fried chicken pieces are now transferred to a tissue paper and put over a plate; so that extra oil gets soaked by the tissue paper.
Making Chicken 65 – The Sauce Preparation & Final Steps
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From the pan in which the chicken was fried, most of the oil is taken out, leaving only 2 tablespoons of oil in it. Now on this pan on a low flame burner, cumin seeds are added. When the color of cumin starts changing to brown then curry leaves are added (as mentioned in ingredients for sauce preparation) and stirred a little, till a nice aroma of curry leaves starts to come out.
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Now chopped garlic is added to the pan and stirred. The garlic is fried for only 2 minutes. Now hang curd (as mentioned in ingredients for sauce preparation) is added and the mixture is sautéed. Next, green chili, black pepper powder, salt, sugar, tomato sauce are added one by one to the pan, followed lastly by addition of water and garam masala powder, to make the mixture a little juicy or gravy type.
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Next chicken is added to the pan containing the mixture. It is allowed to cook on low flame. Then the mixture is tossed or stirred with a very light hand till the liquid present in the preparation is absorbed and the chicken preparation becomes dry in consistency.
Chicken 65 being prepared.
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Now the burner is switched off and Kasuri methi (dry fenugreek leaves) powder is sprinkled on the whole preparation. The preparation is again tossed a bit so that Kasuri methi powder mixes with the chicken properly.
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The preparation is now transferred to a plate and chopped coriander leaves are sprinkled all over the prepared dish before serving. Chicken 65 is ready now, which tastes best when served with onion rings.
Chicken 65 - The Final Dish.
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