What is Chicken 65?!
What is Chicken 65?
Anybody know what the origin of the Indian dish Chicken 65 is? I've heard a few rumors, but no one has the definitive story behind the name:
http://www.jakeludington.com/life/2007/w...
Answers: Here ya go ::
There are many folklore stories about this one. The first story is that the spices must soak for 65 days. The second story is about the Indian soldiers who needed something quick and easy during a war in 1965 and the unanimous choice of the soldiers was to have deep-fried boneless chicken pieces dipped in yogurt and spices - the chicken 65. The third story we know is about someone who used 65 dried red chilies to make the chicken hot. Whatever is the original story, the chicken 65 by any other name would taste as fiery and yummy. Source(s):
http://answers.yahoo.com/question/index?... Chicken 65
Chicken 65 is a uniquely Indian dish. There are many different theories regarding the unusual name of this recipe; some say the original dish contained exactly 65 different ingredients while others claim it was the number of chilies used in the recipe. Either way, this hot and spicy dish makes a wonderful addition to any Indian meal. Chicken 65 can also be served as an appetizer or even as a snack. It's absolutely perfect for entertaining and can be made well in advance and just heated through gently in a low oven before serving.
The chicken can also be easily substituted with paneer cubes for vegetarians and the recipe tastes equally delicious when made with either fish or shrimp. There are many variations to this dish but this particular recipe is my personal favorite.
CHICKEN 65
Ingredients:
1 lb of chicken (boneless and skinless), cut into 1.5 inch pieces
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled and finely minced
1 tsp black mustard seeds
3-4 small Thai green chilies, finely minced
5-6 fresh curry leaves (optional)
1 tsp ground cumin
1/2 tsp red chili powder
1/2 tsp turmeric (haldi)
2 tsp sambhar powder (or try rasam powder or chaat masala)
salt to taste
2 tbsp soy sauce
juice of 1 lemon (or lime)
2 tbsp cornstarch
oil (vegetable or canola) for pan frying
wedges of lemon (or lime) for garnish
METHOD:
In a large mixing bowl, combine the ginger, garlic, soy sauce, lemon juice and the spices (ground cumin, red chili powder, turmeric, sambhar powder and salt). Add the cornstarch and mix well to combine. Add the chicken pieces and mix to coat well. Cover, refrigerate and let marinate for at least 1 hour (the longer the better). Remember to remove the chicken from the refrigerator 15-20 minutes before pan frying to allow it to come to room temperature.
In a large wok or deep skillet on medium high heat, add 3-4 tbsp of oil. When hot, very carefully add the black mustard seeds. When the splattering subsides, add the green chilies and fresh curry leaves. Then carefully add the chicken pieces and fry until cooked through. They should be golden brown and crispy on all sides. Drain well. You may need to do this in small batches.
Sprinkle the chicken pieces with a pinch of salt when still hot, garnish with wedges of lemon and/or lime and serve with your favorite chutneys and sauces.
You can also use the chicken pieces in naans or rotis to make delicious Indian wraps. Just add some lettuce, tomatoes and red onions and then top with your favorite chutneys and sauces.
http://www.bellaonline.com/articles/art5... Apparently , it was number 65 on some trucker's dhaba's Menu list in madras. That also explains why this recipe uses Sambhar Powder instead of the usual Garam Masala. Sambhar Masala and Chicken.
500 gms boneless chicken cut into thick shreds(Approx 1 cm by 2 cm)
Marinade :
1 cup hung thick yogurt(dahi),
2 tbsps sambar powder,
2 tbsps red chilli powder,
2 tbsps ginger garlic paste
and salt to taste.
Marinate Chicken for an hour.
Heat 1/2 cup of oil.Stir fry Chicken till the yogurt mixture dries up. remove from flame. Heat 2 tbsp oil in a small pan. Add 1/2 tsp Black mustard seeds. After they start popping, add curry leaves. Pour over cooked chicken.Serve hot garnished with coriander leaves. im pretty sure it has a hyderabad origin