By Sushmita Sengupta
Chicken 65 is a dry, deep-fried chicken snack from Tamil Nadu. There are many interesting legends associated with its history and name.
Some say it was created for Indian soldiers in the year 1965, while some claim the suffix ‘65’ comes from the number of spices used to make the dish
500 gms boneless chicken, 1 tbsp lemon juice, 1 tsp cumin powder, ½ tsp white pepper, ½ tsp black pepper, ½ tsp garam masala powder, 1 tsp red chilli powder, 1 tbsp ginger-garlic powder, Salt, as per taste, 1 beaten egg white
3 tbsp curd, ¼ cup corn flour, 2 tbsp refined flour, 2 tbsp rice flour, Oil, for frying, 1 tbsp chopped garlic cloves, 10-15 curry leaves, 3-4 slit green chillies, ¼ tsp red food colour, mixed in 3 tbsps water
Take a mixing bowl and add all the chicken. Add all the spices, lemon juice, salt, egg white, curd, and the flour.
Mix everything well, make sure chicken is nicely coated, marinate for half an hour.
After half an hour, heat 3 tablespoons of oil in a pan. Then add chopped garlic and cook till it turns slightly golden.
After this, add curry leaves and green chillies let it temper.Then add mixture of water and food colour and turn the flame to low.
Add the marinated chicken and saute for a minute