Chicken 65 is an odd name for a dish. I still haven't figured out what the 65 stands for...Is the chicken used in the recipe, only 65 days old? Is the recipe a culmination of 65 ingredients? Is the cost of the dish 65 Rupees in India? Or maybe it took 65 tries to make the recipe perfect.... I could go on. If anybody comes across the origin of the term, enlighten us.This is my mother in law's version of the recipe.
Cooking time:35 mins and preparation time is another 15 mins.
Chicken -1 kg/2lbs.. Could be one chicken cut up into pieces.
Small green chillies -4 crushed
Juice of two lemons
Yogurt - 3/4 cup
Ginger - 1 1/2 tbsp
Garlic - 1 1/2 tbsp
Tomato- 2 tbsp paste (1 small one)
If you don't have tomato paste, just boil a tomato for 5 mins, remove skin and add to the other ingredients for grinding.
Paprika or any tandoori masala- 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder -2 tsp or more
Curry leaves - one sprig chopped
Coriander leaves- one handful cleaned and chopped.
Green chillies- 5 slit vertically.
Any oil for frying
Salt to taste
1. Clean and cut the chicken into small pieces.
2. Grind the spices and the other ingredients into a fine paste without adding water.Mix the chicken and the marinade thoroughly and keep aside for at least 3-4 hrs.
3. Cook the chicken with its marinade( no additional water) in a saute pan for 7 mins till all the water is absorbed and the chicken looks dry. This will cook the chicken and reduce frying time.
4. Heat 1/2 cup oil (approx.) and lower the heat while adding the marinated chicken. Fry on medium heat for about 7-10 mins.The chicken has to brown evenly.
5. Drain with a slooted spoon onto a paper towel to remove the excess grease.
6. Heat 1 tbsp oil in a wok or sauce pan and fry the curry and coriander leaves and green chillies in slow heat for a minute. Drain and garnish on top of the chicken.