Chicken 65

February 17, 2013
1 Ratings
  • Serves 6
Author Notes

The story behind the name of this dish is not known but the most common theory is that at the time of the British rule in India, this was the 65th dish on a menu and since the British soldiers had a hard time pronouncing the real name, they ordered by the menu number. It's been known as Chicken 65 since. —Coffee and Crumpets

What You'll Need
  • Marinade 2 and Tempering Oil
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce
  • 2 tablespoons white vinegar
  • 1 drop red food colouring, optional
  • 1 dash hot sauce, optional
  • 2 tablespoons canola oil or other flavourless oil
  • 2 teaspoons black mustard seeds
  • 2 sprigs curry leaves
  • 2 green chillies, split in half
  • 1 cup oil for deep frying
  • Marinade 1
  • 3 pounds boneless chicken breast, in 1" cubes
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon turmeric
  • 1 teaspoon red chiili powder/cayenne
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 2 tablespoons cornstarch
  1. Mix the boneless chicken pieces with all the ingredients in marinade one. Leave to marinate for a few hours but at least 30 minutes.
  2. Heat a frying pan filled with enough oil to deep fry. Heat on medium high and have the oil hot to brown the chicken quickly without cooking all the way through.
  3. Have a bowl ready nearby with the ingredients for marinade 2. I don’t use the red Have a bowl ready nearby with the ingredients for marinade 2. I don’t use the red colouring but the Chicken 65 is supposed to be a searing, red colour. It’s up to you. The hot sauce is optional too, I don’t use it but if you like an extra kick, go ahead and add it.
  4. Quickly fry the chicken pieces till brown and crispy but still slightly underdone. Remove the cooked pieces to the bowl with marinade 2. Continue to fry all the pieces and add to the bowl.
  5. Mix the marinade 2 into the cooked chicken pieces. Set aside as you heat the tempering oil.
  6. Heat another fry pan on medium high heat and add the 2 tablespoons of oil. When the oil is hot, add the mustard seeds, curry leaves and the green chillies. When the spluttering subsides a bit, and you can smell the mustard seeds, drain the chicken from marinade 2 and add to the pan. Stir fry the chicken till the pieces are almost dry, cooked and crispy. Remove to a serving dish.

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