Chicken 65 is a popular chicken snack to come out of Madras in Southern India and is now popular all over the world with its tantalizing fiery hot flavors.
Boneless chicken is first marinated in ground spices, flour and ginger-garlic paste. It is then deep fried and finished when it is sauteed with curry leaves, 'as may chillies as your stomach lining can handle' and yogurt.
The result is a fun and what I like to call toothpick-party-snack. The spicy flavors as you can imagine does justice to tall glass of cold beer.
How the name chicken 65 came along is heavily steeped folk lore. Some say it has to do with the fact that it was created in a Madras restaurant in 1965 and some say 65 was the number of spices or chillies used.
How anyone lived to tell the tale after ingesting 65 chillies is anyone's guess!
Rest assured, chicken 65 by any other name would be just as scintillating, fiery and hot.
Gather the ingredients,10 skinless & boneless chicken thighs, 1 cup plain yogurt or sour curds, 1 large sprig curry leaves - separated from stalk, 6-12 Thai green or red chillies (depending on heat desired), 1 tsp garam masala powder, 3/4 tsp red chilly powder, 1 tsp salt, 1/4 tsp orange food coloring if using & 1-1/2 tsp sugar. Also required is vegetable or canola oil for deep frying.
Marinade: 3 tbs garlic-ginger paste (preferably freshly made), 1 large egg, 1/3 cup corn starch, 1/4 cup all-purpose flour, 1 tsp ground turmeric, 1/2 tbs salt & 1/4 cup water
Egg: Crack the egg, discard shell, beat and set aside
Chicken: Cut into 1" cubes and set aside. In a large glass or stainless steel mixing bowl, add the egg and all other ingredients for the marinade. Whisk to combine.
Add the chicken and with clean hands rub the marinade all over the chicken. Set aside for 30 minutes or for several hours in the refrigerator.
Chillies: Remove the woody tops. Do not slit, cut or slice unless you want the chicken very hot. Once the seeds are exposed, the chillies will release the capsaicin and thus their heat. I prefer to leave the chillies whole and uncut.
Line a plate with kitchen paper towels and set aside near the stove.
In a deep sauce pan or kadhai, add oil to 1" depth. Heat for a minute or so until the oil is hot and ripples have formed in the oil.
Add the chicken, a few pieces at a time in a single layer. Deep fry for about 2 minutes on over side. Turn over and fry for 2-3 minutes on the other side.
Fry the chicken to a light golden brown. Remove from the hot oil with a slotted spoon to the lined plate.
Repeat in batches until all the chicken has been fried to a golden brown.
Heat another large saute pan, wok or kadhai on the stove. On medium heat, add 2 tbs of the hot oil used for deep frying.
Add the chillies and step way from the oil as it sputters. Immediately add the curry leaves and once again steap away as it sputters.
Add the yogurt and all the ground spices along with the food coloring if using. Stir to combine. Add the chicken and stir to coat the chicken with the sauce.
Reduce to medium low heat and continue to saute for 10-15 minutes or until all the sauce has evaporated and thickly coats the chicken. Taste and adjust the seasonings.
Sprinkle with chopped cilantro if desired & serve with toothpicks and lemon wedges on the side.
Recipe for
Pub Grub from Madras ~ Fiery Chicken 65
Preparation & Marinating time - 45 mins
Cooking time: 15 minutes
Serves 4-6
Shopping list:
10 skinless & boneless chicken thighs
1 cup plain yogurt or sour curds
1 large sprig curry leaves - separated from stalk
6-12 Thai green or red chillies (depending on heat desired)
1 tsp garam masala powder
3/4 tsp red chilly powder
1 tsp salt
1/4 tsp orange food coloring if using
1-1/2 tsp sugar
vegetable or canola oil for deep frying
Marinade:
3 tbs garlic-ginger paste (preferably freshly made)
1 large egg
1/3 cup corn starch
1/4 cup all-purpose flour
1 tsp ground turmeric
1/2 tbs salt
1/4 cup water
Preparation:
Egg: Crack the egg, discard shell, beat and set aside
Chicken: Cut into 1" cubes and set aside. In a large glass or stainless steel mixing bowl, add the egg and all other ingredients for the marinade. Whisk to combine.
Add the chicken and with clean hands rub the marinade all over the chicken. Set aside for 30 minutes or for several hours in the refrigerator.
Chillies: Remove the woody tops. Do not slit, cut or slice unless you want the chicken very hot. Once the seeds are exposed, the chillies will release the capsaicin and thus their heat. I prefer to leave the chillies whole and uncut.
Method:
Line a plate with kitchen paper towels and set aside near the stove.
In a deep sauce pan or kadhai, add oil to 1" depth. Heat for a minute or so until the oil is hot and ripples have formed in the oil.
Add the chicken, a few pieces at a time in a single layer. Deep fry for about 2 minutes on over side. Turn over and fry for 2-3 minutes on the other side.
Fry the chicken to a light golden brown. Remove from the hot oil with a slotted spoon to the lined plate.
Repeat in batches until all the chicken has been fried to a golden brown.
Heat another large saute pan, wok or kadhai on the stove. On medium heat, add 2 tbs of the hot oil used for deep frying.
Add the chillies and step way from the oil as it sputters. Immediately add the curry leaves and once again steap away as it sputters.
Add the yogurt and all the ground spices along with the food coloring if using. Stir to combine. Add the chicken and stir to coat the chicken with the sauce.
Reduce to medium low heat and continue to saute for 10-15 minutes or until all the sauce has evaporated and thickly coats the chicken. Taste and adjust the seasonings.
Sprinkle with chopped cilantro if desired & serve with toothpicks and lemon wedges on the side.
Enjoy!
