Chicken 65

Chicken 65

The other day I visited Buhari restaurant in Chennai and had the famous Chicken 65. Please find here more details and photos.

Then I thought of trying it at home and the result was fantastic. Only difference was I didn't add food color.

Basic recipe credit - Sanjeev Kapoor

Chicken 65 - Hot and spicy deep fried chicken and serve as a starter .

Preparation Time : 1 hour 15 minutes
Cooking Time : 30 minutes
Servings : 4

Ingredients

Chicken pieces, cut into 1½ inch cubes - 450 grams (wash, clean, drain out water and wipe each pieces with a soft kitchen towel)

Yogurt - 2 tablespoon

Lemon juice - 1 1/2 tablespoons

Rice flour - 2 tablespoons

Salt - to taste ( or 1 teaspoon )

Oil - 1 tablespoons

200 ml oil for deep frying

For masala ( spice paste ):

Dried red chillies - 4 ( or 1 teaspoon red chilli powder )

Turmeric powder - 1/4 teaspoon

Ginger - 2 inch piece

Garlic - 6 cloves

Coriander seeds - 2 tablespoons

Black peppercorns - 12-15

10 curry leaves

Method

Grind the ingredients of the masala to a fine paste.

Mix the yogurt, lemon juice, rice flour, salt, and one tablespoon oil into the ground masala paste.

Coat the chicken with the masala paste and marinate for an hour in a refrigerator.

Heat 200 ml oil in a thick-bottomed kadai / frying pan. Reduce heat to medium and deep fry chicken pieces in batches ( 7 - 8 ) at a time till golden brown on both sides. Turn pieces frequently.

Drain and place on kitchen paper to absorb excess oil. Sprinkle deep fried curry leaves ( optional ).

Serve hot as a starter.