Chicken 65

THERE ARE MANY STORIES CLAIMING THE NAME OF THIS ICONIC DISH THAT ORIGINATED IN THE BUHARI HOTEL IN CHENNAI, SOUTH INDIA. SOME SAY IT WAS CREATED IN 1965, SOME SAY THE WHOLE CHICKEN IS CUT INTO 65 PIECES AND FRIED. SOME EVEN SAY THE BIRD WAS 65 DAYS OLD. ANOTHER GROUP HAS SAID THERE ARE 65 INGREDIENTS IN THE RECIPE. THE DEBATE CONTINUES, BUT LET ME TELL YOU, THIS IS ONE TASTY APPETIZER!

whatever the origin story may be, chicken 65 is a perfect snack to share with friends and hangout. Chicken 65 was one of the most popular appetizers that my friends at the trivandrum tennis club and i used order after a few sets on the clay court. with some ice cold kingfisher lagers, obviously!

RECIPE - MAKES 4 SERVINGS

TSP= TEASPOON TBSP= TABLESPOON

INGREDIENTS

BONELESS CHICKEN THIGH, CUBED - 2LB LEMON JUICE - 1/2 LEMON GINGER/GARLIC PASTE - 1.5 TSP KASHMIRI CHILI OR PAPRIKA - 1 TBSP TURMERIC - 3/4 TSP CORIANDER POWDER - 1 TBSP GARAM MASALA POWDER - 1 TSP YOGURT - 3 TBSP SOY SAUCE - 2 TSP EGG - 1 SALT - 2 TSP (OR TO TASTE) PEPPER - 1 TBSP SERRANO, CHOPPED - 1/2 TSP (OPTIONAL) CURRY LEAVES - 12 LEAVES (ABOUT 1 SPRIG) RICE FLOUR - 2 TBSP CORN STARCH - 1 TBSP

COMBINE ALL INGREDIENTS (except rice flour + corn starch) USING A WHISK, Add CHICKEN CUBES. MARINATE FOR 4 HOURS.

Then add rice flour + corn Starch to marinated chicken and combine well.

HEAT OIL IN A PAN TO 325F-350F. KEEP HEAT ON MEDIUM. DROP MARINATED CHICKEN ONE BY ONE. FRY IN SMALL BATCHES. MAKE SURE TO GIVE ABOUT 2 MINUTES FOR THE PIL TO COME BACK TO TEMPERATURE BETWEEN DROPS. FRY TILL CRISPY AND DELICIOUS, ABOUT 8-12 MINUTES. ENJOY WITH A COLD PILSNER!

OPTIONAL STEP: HEAT COCONUT OIL IN A PAN. ADD 1 TSP FENNEL SEEDS. WHEN IT STARTS SPLATTERING ADD 2 TBSP CRUSHED GARLIC (I USE WITH SOME SKIN STILL ON), 1 SERRANO SLIT INTO 4, AND ABOUT 12 CURRY LEAVES. SAUTEE TILL GARLIC IS LIGHT BROWN AND DELICIOUS. ADD FRIED CHICKEN AND TOSS WELL. SEASON WITH SALT AND PEPPER.

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