Indian street snack at its best. Chicken chunks coated in a marinade and deep fried, garnished with fresh curry leaves. These crispy chicken bites are great as an appetiser too.
Chicken 65 was founded in Chennai, Tamil Nadu, India in 1965, by AM Buhari, the owner of Hotel Buhari. The hotel later came up with other versions – Chicken 78, Chicken 82 and Chicken 90. The recipe eventually spread all over India.
Cut 500 grams of chicken breasts into cubes. Wash and pat dry.
In to a large bowl, add: 3 tbs yoghurt, 3 tbs corn flour, 2 tbs rice flour, 2 tbs Kashmiri chilli powder, 1 tsp turmeric powder, juice of 1 whole lemon, 1 tsp cumin powder, 1 tbs coriander powder, 1 tsp garam masala and salt to taste.
Add the chicken pieces into the marinade. Coat each piece well. Leave overnight in a closed container in the refrigerator or marinate for 1 or 2 hours.
Pour 1 cup coconut oil into a large shallow frying pan. Keep the flame on medium. Add a handful of fresh curry leaves.
Fry the chicken, leaving space between the pieces, so they don’t stick together. Add more curry leaves. Cover. Fry both sides evenly without burning the chicken.
Drain the pieces on paper towels. Serve hot with rice and dals or rolled into a chappati wrap with lettuce and tomatoes.
Instead of deep-frying, you may try baking or grilling the chicken.
If you are a vegetarian, you may substitute the chicken with paneer, tofu, cauliflower florets or mushrooms.
By Linda Joseph Kavalackal,
Christ & Co.
