Restaurant style Chicken 65 / Deep fried version / Version 2

  Chicken 65 is a very popular starter ,which originated  from tamilnadu - a state in India. It has some interesting stories ,like it was first prepared in a military canteen, by a local chef. Initially it was prepared out of 65 ingredients,hence its name chicken 65. I still remember the days at my mom's place , will prepare this  often. I would get a ready made mix to prepare the dish. But here,could not find those masalas,so prepared with the regular chilli pwdr. The secret lies in frying the chicken without any moisture,if not the chicken 65 will be soggy. Always,pat dry the chicken and then fry it.

Ingredients:

1.Boneless Chicken -                500 gm

2.Chili pwdr            -                 1 tbsp

3.Ginger garlic paste -               1 tbsp

4.Aachi chilli pwdr -                 1 tsp (optional)

5.Red powder -                        a pinch

 6.Corn Flour -                        1 tbsp

7.Salt             -                        as per taste

8.Oil for frying

Method:

* Cut and wash the boneless chicken and drain the water completely.

* Take a hand towel ,place the washed chicken on it and cover the chicken with towel.

* Leave the chicken,till the paper towel absorbs moisture completely .

* Take a mixing bowl,add chilli pwdr,ginger garlic paste,Achi chilli pwdr,red  color,corn flour,salt and a tsp of oil.Mix it well to form a thick paste.

* Once the chicken becomes dry,add it to the masala and toss it.

* Make sure the masala is rubbed all over the chicken.

* Marinate for an hour and deep fry it in hot oil.

* Strain the excess oil on a tissue paper .

* Serve with fried curry leaves.