Whats the best recipe for chicken 65?

which chicken would be the best to useWhats the best recipe for chicken 65?
Chicken 65


Ingredients


1-2 cup oil, for deep frying


4 chicken breasts, cut into strips


MARINADE FOR CHICKEN


1 teaspoon salt


1 teaspoon red chili powder


1/2 teaspoon turmeric


1 teaspoon ginger paste


1 teaspoon garlic paste


1 teaspoon msg


1/2 teaspoon ground black pepper


http://www.recipezaar.com/Chicken-65-246鈥?/a>Whats the best recipe for chicken 65?
Chicken 65





Does anyone know what is the correct origin of the recipe name chicken 65? There are many folklore stories about this one. The first story is that the spices must soak for 65 days. The second story is about the Indian soldiers who needed something quick and easy during a war in 1965 and the unanimous choice of the soldiers was to have deep-fried boneless chicken pieces dipped in yogurt and spices - the chicken 65. The third story we know is about someone who used 65 dried red chilies to make the chicken hot. Whatever is the original story, the chicken 65 by any other name would taste as fiery and yummy.





Bringing the ingredients together...








Chicken 65





Serves - 4





Chicken 鈥?陆 kg, preferably boneless, cut into 1-1/2 inch pieces


Yogurt 鈥?2 tablespoons


Soya sauce 鈥?2 teaspoons


Corn flour 鈥?2 tablespoons


All purpose flour 鈥?1 tablespoons


Ginger 鈥?陆 inch piece, finely chopped and crushed smooth


Garlic 鈥?2 beads, finely chopped and crushed smooth


Red chilli powder 鈥?2 teaspoon


Garam masala powder 鈥?陆 teaspoon (optional)


Lemon juice - 1 teaspoon


Egg 鈥?1 (optional)


Salt 鈥?陆 teaspoon or adjusted to taste


Vinegar - 1/2 teaspoon


Green chillies 鈥?3, medium size, medium hot; deep fried


Oil 鈥?for deep frying





Method: Mix well all the ingredients together except green chillies and oil in a shallow vessel. Add the chicken pieces to this marinade along with the vinegar and mix it again evenly. Marinate it covered for 2-4 hours in a refrigerator. Heat oil in a fry pan and when the oil is very hot, deep fry the chicken pieces until it turns reddish brown. Serve it hot garnished with onion rings, lemon wedges, tomato slices, and/or deep fried green chillies as a main entr茅e or as an appetizing snacks. Enjoy!
Ingredients:


chicken - 1/2 lb cubed to pieces


cornflour - 1 or 2 tbsp


chilli powder - 2 tsp


dhania powder - 1 tsp


tumeric powder -1/2 tsp


ginger garlic paste - 2 tsp


curd - 1 spoon


white vinegar - 1 tsp


monosodium glutamate - 1/2 tsp


red colour- 2 pinches


salt to taste











Wash the chicken pieces well in water and take in a bowl.


Add vinegar and mix well.


Then add chilli powder and mix well.


Add the monosodium glutamate now and mix well.


Then add the color powder and mix well.


Then add ginger garlic paste, tumeric powder, dhania powder, curd and salt.


It is important to add each ingredient one by one and mix well before the other ingredient is added as doing this will ensure that every ingredient is well mixed with every chicken piece.


Finally sprinkle the cornflour on the chicken and mix well.


A tbsp of water can be added if needed but usually not needed.


Mix well and refrigerate for 3-4 hrs.


Heat oil, add a small bit of the masala in the chicken to test and if the masala immediately pops up on the oil, it means the oil is ready for frying.


Add the chiken pieces 5-6 at a time and take out when nice red and fried.


It may take 5-7 mins if the oil is perfect hot.


Garnish with sliced onions, tomatoes and lemon wedges.
Ingredients


1 lb





Chicken (1/2 kg approx, cut into small pieces)


4 tsp





Red chilli powder


2 tsp





Coriander/dhania powder


录 tsp





Turmeric powder


录 tsp





Garam masala powder


5 tsp





Lemon juice


2 tsp





Yogurt/curd


1 tsp





Ginger garlic paste


3 pinch





Orange red food colour


1 tsp





Salt (or to taste)


2 cup





Oil (for deep frying)


4 stks





Coriander leaves (for garnishing)





This dish can be made with boneless chicken or chicken legs and thighs. Wash and cut chicken in desired size, small portions tastes good. Take a deep bowl mix red chilli powder, coriander powder, turmeric powder, salt, garam masala, food, colour, ginger garlic paste, lemon juice, yogurt and make a thick paste. Add chicken pieces to this and rub to coat the masala to all sides of chicken. Let this marinate for at least 1 hour in the refrigerator.





Now heat oil in a kadai or deep sauce pan and deep fry on medium high flame for about 6 minutes or until it turns dark brown on all side. Drain excess oil and garnish with coriander leaves. Serve with lemon wedges and onions rings.
Chicken 65





2 pounds skinless boneless chicken breast


1 teaspoon Chili Powder


1/2 teaspoon Black pepper


Salt to taste


2 Egg whites


2 Tablespoons Corn flour


2 Tablespoons Refined Wheat Flour or all purpose flour


1 cup Butter milk


1 Tablespoon Ginger Paste


1 Tablespoon Garlic Paste


1/4 teaspoon orange food coloring


Salt to taste


2 Tablespoons Vegetable Oil


1 1/2 Tablespoons Lemon juice


Oil for deep frying








Cut chicken breast into bite sized pieces. Add chili powder, black pepper and salt to taste. Set aside for 30 minutes. At the end of half an hour, in a deep bowl, mix all the following thoroughly: the above chicken pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.


In a deep skillet, heat oil (enough to deep fry the chicken pieces) and when oil is hot, fry the chicken pieces until they are golden brown on all sides. Do this in small batches, over medium-high heat to ensure that the chicken is cooked through. Remove from oil and set aside.


Heat the two tablespoons of oil in a wide skillet and when oil is hot, add garlic and ginger pastes and fry until it turns brown. Lower the heat to medium-low and add butter milk, food coloring, and salt to taste. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil. Now add the chicken pieces and stir. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.


Remove the skillet from heat and add lemon juice. Stir well. Serve with white rice.
Chicken 65





Ingredients:


1 lb Boneless Chicken, 1 tbsp Ginger-Garlic Paste, 1 tsp Turmeric Powder, 1 1/2 tsp Red Chili Powder, 5-6 Green Chilies slit vertically, few drops red food coloring, 1/2 tsp Masala powder, 1/2 cup yogurt, 1 tbsp Corn Flour, 6 or 7 Curry leaves , Salt to taste, Oil for deep frying





Instructions:


1. Chop chicken into small pieces and wash them. 2. Add ginger-garlic paste, garam-masala powder, yogurt, food colour, corn flour, chilies powder, salt, turmeric powder. Mix them well. Marinate for 1 hour.3. Add oil in a wide skillet and fry the chicken pieces in batches. Keep on medium or low medium flame to allow the inside to cook well. Remove and place in the paper towel to drain off the excess oil.4. Now in the same oil deep fry the curry leaves and green chilies till crispy. Serve with Biryani or as a snack.
CHICKEN NUGGETS WITH HONEY MUSTARD


SAUCE





8 oz. chicken breast halves, skinned, boned and cut into bite sized pieces


1 tbsp. olive oil


1 clove garlic, minced


3/4 c. bread crumbs, finely ground


1/4 tsp. each garlic and onion powder


1/8 tsp. ground pepper


1/8 tsp. cayenne pepper


1 egg mixed with 1/2 tsp chicken bouillon





SAUCE:





1 tbsp. Dijon mustard


1 1/2 tsp. honey





Preheat oven to 475 degrees.


Beat egg and mix with chicken bouillon.





Combine chicken, olive oil, garlic and ground pepper. Marinate 30 minutes.





Combine bread crumbs and seasonings in shallow dish. Dip chicken in egg and rol in breadcrumb mixture; place on large cookie sheet. Spray with olive oil.





Bake 15 minutes.





Meanwhile, combine honey with mustard.





To serve, dip nuggets into sauce.
http://en.wikipedia.org/wiki/Chicken_65


http://food.sify.com/nonvegrecipes/categ鈥?/a>
Here is the easy version:





http://enjoyindianfood.blogspot.com/2008鈥?/a>





And here is a more authentic version:





http://www.spiceindiaonline.com/chicken_鈥?/a>





Good luck!
I dont know the recipe but I enjoy eating chicken 65
http://simpleindianrecipes.com/turkey65.鈥?/a>