Sunday, October 18, 2009

Chicken 65

The credit of this recipe goes to chef Sanjay from Vahrehvah. Believe me it will turn out great. I would always wonder about the name chicken 65 and its origin. According to chef Sanjay this popular dish was just the 65 th item on the menu at a military canteen in Tamil Nadu.....


Step 1
  • Boneless chicken thighs (cubed)- 1 lb
  • Ginger -Garlic paste- 1tsp
  • Pepper powder- 1/2 tsp
  • Salt
  • Aji no moto
  • Cornflour- 2 tsp
  • Egg-1 no.
  • Oil
Step 2
  • Oil - 1 tbsp
  • Cumin seeds-1/4 tsp
  • Ginger (chopped)-1/2 tsp
  • Garlic (chopped)-1 tsp
  • Green chillies(chopped)-3-4
  • Curry leaves
  • Red chilli powder-1/2 tsp
  • Chilli garlic paste- 2tsp
  • Tomato ketchup -2 tsp
  • Salt
  • Aji no moto
  • Corriander leaves (chopped)
  • Food colour -red


  • Marinate the chicken pieces with salt, pepper powder, ginger garlic paste, a pinch of aji no moto(optional), cornflour.
  • Then add egg and mix in completely. Egg coats the chicken and keep the chicken tender and moist while frying.
  • Heat oil in a frying wok and add chicken pieces and fry until its becomes light brown in colour. Drain and remove on to a paper towel.
  • Heat a tbsp of oil , add cumin, chopped ginger, chopped garlic, green chillies, curry leaves. Fry until ginger and garlic are light brown.
  • Add red chilli powder, chilli garlic paste (I used maggi chilli garlic sauce) ketchup, food colour. Sprinkle some water (1tbsp) . Add salt only if required. Keep in mind that the sauces will be having some amount of salt.
  • Drop the fried chicken pieces and toss well. Squeeze some fresh lime juice to the chicken.
  • Garnish with choped corriander leaves.


Concerned about the spice level???....can reduce chilli powder or green chillies. Measurement of chilli garlic sauce and ketchup can vary depending on each persons palate. I use more ketchup...