Introduced in 1965, hence its name, chicken 65 is a fried dish from India. Its unique flavour can be attributed to the liberal use of red chillies. The culinary invention of A.M. Buhari, it is popular in fine-dining restaurants and street food stalls alike.
Recipe by Lal Kanya, head chef at Curry Leaf.
*Featured in Crave’s Issue 86, August 2017
PREP & COOK TIME
4o minutes; 20 minutes
INGREDIENTS
(Serves 2)
150g boneless chicken legs, cut into cubes
Marinade
2 tbsp garlic ginger paste
3 tbsp corn flour
2 tbsp rice flour
1 tsp ground white pepper
1 tsp ground red chilli
Salt, to taste
Masala
1 tbsp yogurt
1/2 tsp ground white pepper
1/2 tsp ground red chilli
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garam masala
Toppings
1 tbsp vegetable oil
1/2 tsp garlic, finely chopped
4 curry leaves
1/2 tsp ginger, julienned
4 green chillies, cut in half
1 handful fresh coriander leaves
STEPS
1. Marinate the chicken
- Combine the marinade ingredients and marinate the chicken for at least 30 minutes.
2. Fry the chicken
- Deep-fry for 10 to 15 minutes until golden brown and set aside.
3. Make tandoori masala
- Combine the masala ingredients, mix well and set aside.
4. Assemble
- In a frying pan, heat the oil over medium heat. Add the chopped garlic and curry leaves and sauté for two minutes. Add the tandoori masala and sauté for another three minutes, then add the fried chicken for two minutes until heated through. Toss with the ginger and green chillies.
5. Garnish
- Plate, garnish with coriander leaves and serve.
