Chicken 65

Now why is this dish called Chicken 65? We are not using 65 spices here! And I can not think of any other explanation. Whatever the reson be the one who created the dish had the right idea. An intriguing name to catch your attention and an amazing taste to keep you hooked to the dish. Now we also have paneer 65, gobi 65, aloo 65. Why shouldn’t vegetarians have some fun??
The two distinctive points of the 65 is that one it is very soft and succulent and second that it is hot and spicy. The soft part you get by marinating the chicken pieces for a long time. I personally like marinating it overnight so that the chicken gets infused with all the flavours. The hot and spicy part comes from the use of chillies. Now this you can adjust according to your taste. I have had chicken 65 in restaurants that have made my eyes water and had steam coming out of my ears.


Ingredients 

½ kg boneless chicken, cut into small portions

Marinate the chicken in :
1 tbsp ginger garlic paste
1 tsp kashmiri chilli powder
½ tsp turmeric powder
½ tsp cumin powder
½ tsp garam masala
Juice of ½ lemon
2 tbsp rice flour
2 tbsp cornflour
Few drops red food color
Salt to taste
1 egg, beaten

For tempering
1 onion, chopped fine
6 garlic pods, chopped fine
6 green chillies, chopped fine
1 sprig curry leaves

Sauce mix
½ tsp soya sauce
2 tbsp tomato ketchup
¼ tsp vinegar

Marinate the chicken for at least 3 hours. I do it overnight.
Deep fry the chicken pieces.
Heat some oil. Add the curry leaves, green chillies, garlic and onion and cook on high flame. Mix the soya sauces, ketchup and vinegar in ½ cup of water and add to the pan. Toss the chicken pieces in it and cook on high flame till the mix becomes dry.