Chicken 65

Here is a quick, simple Indian dish which is on the less spicy side. Those who

are not used to the intensely spiced curries will like this one. Chicken chunks

are marinated in a light spice and then fried and served with some fresh lemon

juice on top. It makes a good appetizer or side dish. This dish originated in

Chennai, and there are many different theories claiming its origin. Many sources

claim Chicken 65 was developed in 1965 at a famous restaurant. Other tales

claim the dish takes 65 days to marinate, or a chicken is cut into 65 pieces

to make this dish. There are some variations in the marinade, but here

I have included a simple preparation with ginger and chili powder.

Red food coloring is added to this dish to give it it's distinct bright

red color. I used the dry powdered kind, but I'm sure a few drops of

liquid food coloring would work just fine.

Ingredients:

1 lb. chicken cut into small chunks

2 tsp. ginger garlic paste

1 Tbsp. cornstarch

1/2 tsp. black pepper powder

1/2 tsp. chili powder

1 beaten egg

1 tsp. lemon juice

a pinch of red food coloring (powdered dry kind)

salt to taste

oil for frying

Method:

In a bowl, mix all the above ingredients except the chicken and oil.

Marinate the chicken pieces in the mixture for a couple hours.

Heat oil and fry the chicken until it turns crispy.

Drain the chicken pieces on paper towels.

Serve with fresh, chopped cilantro and fresh lemon juice sprinkled on top.

Option: more chili powder can be added for a spicier version.

#indian #chicken #chicken65