Chicken 65 Recipe | How to make Chicken 65 Restaurant Style

When I was clicking these pictures, I was just doing it by habit and not really realizing that I am yet to share this oft prepared Chicken 65 dish at home. I was checking my list and so confused on how I haven't done a post on the famous Chicken 65. Maybe I have, my search results didn't get me a list, rather the two versions of Paneer 65 came up on my list. I am simply trusting my search script to have done its job well and going ahead with this recipe.

This Restaurant Style of Chicken 65 is the one we have been preparing more often recently, more for the ease and the exact taste of the hotel preparation. My kids vouch it tastes exactly the same. Since both the cooks are vegetarian (Amma and myself) we have to take their word and their repeated request for this dish, to know that it comes out great!

The origin for the Chicken 65 is mostly vague, some say it was the year this dish was concocted and something else. Whatever it is, we have observed that in all the places we have seen it, its mostly deep fried preparation. Hence we assume by adaptation, this should be it!

I feel guilty of sharing mostly non veg preparation for the Cooking from Cookbook Challenge, while most of my group members are vegetarians. I end up using all my vegetarian dishes for the Spice your Life! blog and cooking from books or TV shows or from our Dairies, we mostly end up making non veg dishes. I will ensure I rectify this too in future..

Now those of you, who cook chicken, please go straight to make this and Enjoy!

Restaurant Style Chicken 65

Ingredients Needed:

Chicken, boneless - 1/2 kg
Ginger Garlic paste - 2 tsp
Maida / All purpose flour - 3 tbsp
Rice flour - 3 tbsp
Red Chili powder - 1 tsp
Black Salt - 1/2 tsp
Curd / Yogurt  - 2 tbsp
Egg - 1 no
Salt to taste
Green Chilies - 1 nos
Red Food Colour a pinch
Oil for deep frying
Coriander leaves and green chilies for garnish

How to make the Chicken 65

Wash and cut chicken into small sized pieces. Drain well.

In a wide bowl, beat the egg, add ginger garlic paste, then all the spice powders, along with salt, chopped green chilies. Mix well. Then add the flours, black salt, mix, now add the drained chicken pieces. Mix well and marinate for at least an hour.

Heat a kadai with oil, deep fry the chicken pieces in batch. Drain on to a kitchen towel.

Serve with onions, green chilies on the side.

This goes for the February Week 3, Cooking from Cookbook Challenge  Group.

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