Chicken 65
Chicken 65 was a dish introduced in 1965 at Buhari hotel Restaurant in Chennai by its founder A.M.Buhari . It is a boneless,spicy,deep fried chicken chunks dish. The flavour of the dish can be attributed to red chillies but the exact sets of the ingredients may vary .It can be prepared by using boneless or by using bone in chicken originating from Chennai , India. This recipe is very easy and perfect starter and quick appetiser ..... further this fried chicken can be used in frankie , chicken chilly and sandwiches as well.
Ingredient.....
For Marination....
- Boneless chicken 1kg
- Ginger garlic paste 1tbspoon
- Curd 1cup
- Lemon juice 1 whole
- Schezwan sauce 1-2 tb-spoons(optional)
- Edible oil 1 tsp
- Red chilly powder 1 tsp
- Garam masala powder
- Coriander powder 1 tsp
- Turmeric 1 tsp
- Salt to taste
- Crushed red chilly/chilly flakes 1 tsp
- Chopped coriander leaves 2-3 tb - sp
- Red food colour
For Binding...
- Egg whites of 2 eggs
- Corn flour
- Rice flour
For Tempering...
- oil
- jeera
- hing
- curry leaves.
- green chillies
For Garnishing...
- green onion
- lemon garnish
Cut the boneless chicken into small cubes and wash under a running water.
Take boneless chicken in a bowl .
Add in all the ingredients under marination.
mix well ,cover it , keep in refrigerator ...and marinate overnight or for 5-6 hrs .
take out of fridge and bring it to room temperature.add in red food colour.
mix well...
add egg white to it...
mix properly...
add 2-3 tbspoon of cornflour or rice flour or both equally.
mix well
heat an oil in a kadhai.
fry in small batches...till crispy by adjusting the flame accordingly.
crispy chicken spreads the aroma all over your the house.
take out the fried chicken on a tissue to soak out excess oil
prepare the tempering by heating oil in a pan and adding jeera/cumin seeds ,chopped garlic,curry leaves,and slit green chillies.
pour the tadka /tempering all over fried chicken.
Garnish it with chopped coriander leaves,onion slice and a lemon
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