Chicken 65

Name: Chicken 65
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tablespoon fresh ginger paste; 1 teaspoon ground black pepper; 1 tablespoon fresh garlic paste; 1 large egg, whisked; 1 teaspoon table salt; 1 teaspoon maida (refined flour) or pastry flour; 2 tablespoons red chile paste (see Note); 1 quart (800 ml) plus 2 tablespoons vegetable oil; ½ cup (125 grams) plain yogurt; 4 dried red chiles, stemmed and broken in half; ½ teaspoon brown mustard seeds; ¼ cup (30 grams) grated fresh coconut (or frozen unsweetened coconut); 20 to 15 fresh curry leaves

A crisp and spicy chicken appetizer

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

There are many anecdotes about the origin of this dish’s name, but nobody really knows for sure how it came to be coined. In any case, the name stuck, and the dish is one of the most popular chicken appetizers in Andhra Pradesh. Most places serve bone-in chicken, but I feel boneless chicken makes it more enjoyable.

Ingredients

14 ounces (400 grams) boneless, skinless chicken, cut into 1½-inch (4-cm

Asia
India
Andhra Pradesh
Starter
Spicy

Method

Put the chicken in a bowl. Add the ginger paste, garlic paste, pepper, salt, and egg, and combine well. Add ½ tablespoon water and combine well.
Place a nonstick wok over high heat and add the 1 quart (800