Chicken 65 Recipe - Restaurant Style | Chicken Recipes

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I've always wondered how chicken 65 in restaurants alone turn very soft and juicy. I didn't give a serious thought until the little one started tasting and liking chicken. Now that she likes chicken 65, I browsed around and finalised this recipe which turned out to be a hit. Also one of my friend and regular reader had asked for this recipe long back and this is for you Manjula :) For all the vegetarians check out gobi 65 recipe :)

Chicken 65 Recipe - Ingredients

Recipe Reference : Sashi Recipes
For the marinade:

• Cleaned Boneless Chicken - 1/2 kg (15-20 small bite size pieces)
• Ginger Garlic Paste - 1 tsp
• Coriander Powder - 2 tsp
• Red Chili Powder - 3 tsp
• Pepper Powder - 1/4 tsp (optional)
• Cumin Powder - 1/4 tsp
• Turmeric powder- a generous pinch
• Corn Flour - 2 tsp
• Rice Flour - 3/4 tsp
• Red Food Color - 1/4 tsp
• Lemon Juice - 1 tbsp
• Egg - 1
• Salt - to taste

Other ingredients:

• Oil - for deep frying
• Curry Leaves - few
• Green Chilies - 2 halved
• Raw onion slices - few just to season
• Lemon - 1/2 wedge just to season

Method:

1.Mix all the ingredients listed under 'For the marinade' and mix well.

2.Allow it to rest for 2 hours atleast - the more resting time the softer the chicken 65 will be. Then heat oil in a kadai deep fry curry leaves and green chillies till crisp and set aside. Then add the chicken pieces in batches and fry well.

3.Deep fry them until crispy and till it turns golden brown. Garnish with fried curry leaves and green chillies.

Serve with raw onion slices and lemon wedges as a starter. 

My Notes:

• The time for marinade is very important to get juicy soft chicken 65 else it would turn hard and rubbery. So make sure to marinade atleast for 2 hours atleast.
• You can also include small chopped pieces of ginger and garlic with the tempering ingredients.
• You can also skip the yellow yolk of the egg and just add only the white part.
• Choose tender chicken thigh part and cut them into small bite sized pieces.