Chicken 65

Chicken 65 is a spicy, deep-fried Chicken dish originating from Chennai, India.

It can be prepared using boneless or bone-in chicken and is usually served with onion and lemon garnish.

Chicken (Thigh and Drumsticks) - 1/2 lb., boneless, 1" cubed

Ginger Garlic paste - 1 tsp

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Garam Masala powder - 1 tsp

Salt

Pepper

Lemon Juice - 1 tbsp.

Corn Starch - 1 tbsp.

Egg - 1/2

Oil

Curry Leaves

In a bowl add the Chicken along with Ginger Garlic paste, Turmeric, Chilli powder, Garam Masala, Salt, Pepper, Lemon Juice, Corn Starch and Egg. Marinate the Chicken in this mixture for 1 hour.

Deep fry the Chicken pieces in hot Oil until golden and crisp. Remove from heat and transfer to a paper towel lined plate.

Deep fry Curry Leaves in the same Oil and garnish the Chicken.

Ghee Roast Chicken

Pudalankai Kootu

Snake Gourd – 2 cup, chopped

Moong Dhal - 2 tbsp.

Channa Dhal - 2 tbsp.

Turmeric - 1 tsp

Sambhar powder - 1 tsp

Salt

Coconut - 1/4 cup, grated

Cumin seeds - 1 tsp

Red Chilli - 3

Peppercorn - 1 tsp

Oil – 1 tbsp.

Mustard – 1/2 tsp

Urad Dhal - 1 tsp

Shallot – 1

Asafetida - a pinch

Curry leaves – few

In a pot add the chopped Snake Gourd along with Moong Dhal, Channa Dhal, Turmeric, Sambhar powder, required Salt and 1/2 cup Water. Cook closed for 5 min.

In a blender add Coconut gratings along with Cumin seeds, Red Chilli and Peppercorn. Grind this mixture to a fine paste.

To the vegetable mixture add the Coconut paste. Mix well and cook closed for 10 min.

Temper Mustard, Urad Dhal, Shallot, Asafetida and Curry leaves in hot Oil and pour over the Kootu.