Here in New Zealand if you love Vietnamese food like us then most probably you would understand what is P09, C06 or B04 as they are an identifier on a menu on one of the popular Vietnamese restaurant here. Like that Vietnamese menu Chicken 65 was born in a similar way and was a dish at the Buhari Hotel restaurant introduced on 1965 like their other dishes called Chicken 78, Chicken 82 and Chicken 90 one thing to note though the number on this Indian Chicken dishes denotes the year they were introduced as opposed to the order they show on the menu.
Chicken 65 is a boneless fried chicken but not your usual one as this one is spicy and hot, originating from Chennai, India this dish is usually served as an entrée or quick snack. I first heard this Chicken 65 in the office where my colleagues asked me if I already have tried it, cooked it or even if I have a recipe for it, apparently during that time I never had heard of this dish at all which urged me to make one based on their description and some research online and I came out with this post.
So what was the verdict? Well I brought what I cooked in the office the next day I made them and let my colleagues taste it. They said it was near but I did not quite capture the chilli flavour (not the hotness) might be because I am not using the chillies Indians usually use, the chilli powder I got was the one I bought in the supermarket and not specifically from an Indian shop. Well I can’t say how it went as I haven’t tried the real one yet but for this recipe I quite liked the flavour, perhaps I will use proper Indian spices the next time around.
- 500 g boneless chicken thighs
- 2 tbsp cornstarch
- 1 tbsp rice flour
- oil for deep frying
- 1 tsp ginger paste
- 2 cloves garlic, minced
- ½ tsp white pepper powder
- 1½ tsp red chili powder
- 2 sprigs curry leaves, chopped
- 3 tbsp yoghurt
- ½ tsp garam masala
- 2 tsp oil
- 1 egg
- 4 sprigs curry leaves
- 4 green chilies, sliced
- 1 tsp red chili powder
- In a non-reactive bowl combine all marinade ingredients.
- Add the chicken and mix it well, let it marinate covered in the refrigerator for around 2 hours.
- Remove chicken from the refrigerator then sprinkle and mix cornstarch and rice flour.
- Prepare a deep fryer heat to 180 then deep fry chicken for around 8-10 minutes depending on the thickness of the cut, do not overcook so chicken remains tender and juicy.
- Once cooked remove from deep fryer then place in a paper tower lined plate to drain excess oil.
- In a pan add a bit of oil then sauté curry leaves and green chillies, cook until crisp. Add the red chilli powder and the chicken, toss to combine. Serve hot.