Chicken 65

Some dishes are born out of legend and slowly creep up into menu pages across the world. This is one such dish. The origin of this spicy fried chicken recipe is what keeps people intrigued. Various origination theories are heard, like (based on Wikipedia):

• One account claims that the dish emerged as a simple meal solution for Indian soldiers in 1965.
• Another account claims that it is a dish containing 65 chilli peppers devised by an enterprising hotelier.
• The name is also claimed to relate to a requirement for the meat to be from 65-day-old chickens.
• The dish is said to require 65 days to prepare the marinade, but this is unlikely for reasons of freshness and flavour.

Whatever the origination, this is one fiery, cracker of a dish. Fried and spicy but worth the calories!

Ingredients (serves 2 -3 )

250gms boneless chicken, cut in medium pieces
~20 curry leaves
5-6 green chilies cut along the length
2 tsp of lemon juice
1 tsp kashmiri red chili powder
Oil for frying

For marination
1 tbsp all purpose flour
1/2 tsp turmeric
1/2 tsp red chilli
1 tsp kashmiri red chili powder
1 tsp lemon juice
1 egg
salt and black pepper

Method

1. Marinate chicken for at least 2 hrs before preparation. The chicken needs to get tender and soak the spices

2. In a wok, heat oil for deep frying. Once the oil is ready, deep fry chicken till golden brown in color and nicely crisp. 

3. Once the chicken is done, also quickly fry the curry leaves and chilies. This should be a quick 2-min frying process so that the colour of the leaves is retained

4. In a separate pan, heat a tsp of oil and add the red chili powder to it. Transfer this in a bowl and add lemon juice.

4. Now toss the fried chicken in lemon and chilli.

Garish chicken with fried green chillies and curry leaves and enjoy piping hot.