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.....


















INGREDIENTS:

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

METHOD:

• 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.

Suggestions:

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...