Chicken 65

Most of you including me were not really aware of exactly from where did this dish come from.When I started looking  into as to the reason for its number "65" in the dish. I came up with really good revelations which will take you all by surprise. This is dish has originated from Chennai, India. Its a spicy and deep fried chicken apetizer loved by many of us. The dish has a number '65' because it was introduced by a well known South Indian Fodd Industry Pioneer named "A.M.Buhari" in the year of 1965. Now we know why it is Chicken 65 and not any other number. There were also other dishes named Chicken 78, Chicken 82, Chicken 90 which  again follow the same logic as that of Chicken 65.

This dish can be prepared by using boneless chicken or regular chicken with bones but in small pieces. I prefer using mix of both as I love both boneless as well as regular chicken. Let's have a look at the recipe for the same.

Ingredients:
1 lb Chicken (small pieces)
1/2 cup Yogurt
3 tsp Soya Sauce
4 tbsp Cornflour
pinch of MSG/Ajinomoto (Optional)
1 tsp Ginger-Garlic Paste
Salt to taste
1 Green chilli (Garnish)
Red Food Color
Oil for deep frying

Marination:
Mix the chicken pieces with the yougurt, salt and keep aside for half an hour.
Heat a pan and add the chicken pieces to it without oil to cook.
Cook the chicken pieces until they get tender and all water eveaporates. (Yogurt Water)
Once they are cooked well remove them aside in a mixing bowl.
After they cool down add MSG, cornflour, soya sauce, ginger-garlic paste, red food color and salt. Mix all ingredients well and keep it in refrigerator for 4-5 hours.

Method:
After mentioned time of marination, heat a pot on high flame.
Pour oil which will be good enough for the deep frying the chicken pieces.
Once the oil is hot enough, medium the flame and start putting chicken pieces one by one and fry it until it gives good red color.
Serve it with sauce, chutney.