Unlock the Secrets of Perfect Chicken 65 at Home!

Chicken 65 is a dish that's simply irresistible! With its mouth-watering flavors and tantalizing aromas, you'll find it hard to stop at just one bite. This popular starter, known for being incredibly delicious and delightfully simple to make, has an intriguing history that adds to its allure. The name 'Chicken 65' is shrouded in delightful mystery. Some believe it was the 65th item on a restaurant menu, while others think it was created in the year 1965. Some even suggest it could be named after the number of ingredients or the spice level! While the true story behind the name remains a tantalizing enigma, one thing's for sure - Chicken 65 is the perfect dish to share with friends or enjoy all by yourself. Give it a go, and let the flavors dance on your palate – it's a must-try that's sure to impress, and a delicious dish that continues to be a favorite. Thanks for asking, and we hope you enjoy our recipe!

Ingredients:

• 420g chicken breast, cut into bite-sized pieces

• 3 tbsp yogurt

• 2 tsp Kashmiri red chili powder

• ½ tsp garlic paste

• ½ tsp ginger paste

• 1 tsp roasted cumin powder

• 1 tsp chopped coriander leaves

• 3/4 tsp salt (adjust to taste)

• 1 Egg White

• 1 tbsp rice flour

• 1 tbsp cornflour

• 1 tbsp all-purpose flour

• 1-2 tbsp oil

• 1½ tsp chopped garlic

• 5-6 sliced green chilies

• 7-8 curry leaves for tempering (tarka)

• ¾ tsp black pepper powder

Instructions:

1. Prepare the Marinade: In a mixing bowl, blend the chicken, yogurt, red chili powder, garlic paste, ginger paste, cumin powder, coriander leaves, and salt. Stir until the chicken is uniformly coated.

2. Next, fold in the egg white, rice flour, cornflour, and all-purpose flour with the chicken, ensuring an even coating.

3. Deep Fry the Chicken: Warm oil in a deep frying pan, and fry the chicken bits until they're a lovely golden brown (about 5-6 minutes). Remove and set aside.

4. Prepare the Tarka: In a separate pan, heat 1-2 tbsp oil. Toss in the chopped garlic, green chilies, curry leaves sauté until the aroma fills the air.

5. Combine and Serve: Add the fried chicken to the tarka pan, giving it a good toss to coat it in the aromatic oil. Turn off the heat and add the pepper. Serve hot with lemon wedges or your favorite accompaniment.

6. Enjoy: Dig into this mouthwatering Chicken 65 with your loved ones. The pinch of black pepper adds a sophisticated twist that's guaranteed to win smiles!