Prep 8 hrs
Cook 30 mins
During my latest visit to India, my cousin Elmer's wife, Priscilla , made this delicious dish spicy chicken dish which she served as an appetizer. I asked my cousins why it was called "Chicken '65", and they said, "It's so delicious, you could eat it 365 days a year!" Well, I don't know if this is the real source of the name of this dish or not, but I wouldn't doubt it! It really is delicious! The prep time includes the marinade time. You can put a toothpick in each piece and serve as an appetizer or leave it in a casserole dish and serve as a main dish.
- 1 kg chicken breast, which is cut to small cubes
- 1 tablespoon ginger-garlic paste
- 2 tablespoons chili powder
- 1 tablespoon ground chili
- 1 tablespoon soya sauce
- 2 tablespoons lime juice
- 6 tablespoons cornflour
- 2 tablespoons tomato puree
- 1 tablespoon tomato sauce
- 6 -8 sprigs curry leaves
- 1⁄2 teaspoon orange-red food coloring
- 2 egg whites
- 1⁄2 teaspoon cumin powder
- Cut, wash, drain the chicken well.
- Add all the ingredients except the egg white and marinate for 6-8 hrs.
- Just before cooking, beat the egg white until stiff.
- Add to the marinated stuff.
- Deep fry on slow heat until brown and crispy.
Haven't tried this yet as I just found it, but thought I would add another name story - I just returned from India & a friend there told us that it's called this because the original version has 65 spices... :)
I have not tried this yet, just commenting on the name. Apparently multiple stories circulate as to the origin: (1) It was invented at a café on Highway 65, (2) There are 65 grams of chile for every kilogram of chicken, and (3) It was invented in 1965 at the behest of a British traveler. Perhaps it will remain a mystery.