Chicken 65

Chicken 65

Recipe by Maya Akhil

3 Serves
45 mins
N
Non-Veg
Medium
Mildly Spicy

This is my attempt to recreate a chicken 65 that I tasted from an Indian restaurant recently. This simple recipe is made by marinating chicken with some spices and then deep-frying it in oil. It is named chicken 65 because it was supposedly introduced in Chennai in the year 1965.

Methods

1
Wash the chicken and cut into small cubes. Marinate the chicken cubes with all the ingredients listed above, except oil, for 6 – 8 hrs or at least 2 hrs in a refrigerator.
2
Heat oil in a deep pan at medium heat. Deep fry the chicken cubes in 2 – 3 batches for about 5 minutes, until browned all over. Boneless chicken would not take more than 5-6 minutes to cook in hot oil but boned chicken pieces would take more time. Drain on to a paper towel.
3
Combine 1/2 cup chopped onion, 1/4 cup chopped cilantro, 2 tbsp chopped spring onion, 1 tsp lemon juice and 2 pinches of salt in a platter. Serve the hot fried chicken on top with a few lemon wedges. This was how it was served in the restaurant. Enjoy!
4
Tips: You can bake the chicken cubes instead of deep-frying. Thread the chicken cubes onto a skewer or place them in a baking tray, brush with oil and bake them for about 15 – 20 minutes at 400 F.

Ingredients

350 gm or 1 breast fillet
1.5 tbsp
1/4 tbsp
2 tbsp
1/2 tbsp
1/4 tbsp (optional)
2 pinches
1/2 tbsp
1 tbsp
1 tbsp juice
To taste
To deep-fry
To garnish
To garnish
To garnish
To garnish
1 clove crushed

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