Chicken 65

Chicken 65 or for vegetarians Gobhi 65, Panner 65 are very famous appetizers and top items on the menu cards. But Why 65? 

There are many stories why the name 65, not sure from where the origin is:

•  Some says there are 65 different spices in the dish. That's why 65. Have spent lot of time talking to chefs, researching never found the list of 65 spices so not sure about this one but who knows may be
• Some says there are 65 different type of chilies in it. Well this dish is spicy but 65 chilies not sure. May be
• The most interesting one,  restaurant in Chennai have a very famous and in demand chicken dish in the menu card as 65th item. So customer's used to order it as Chicken 65. Hence the name. I will go with this believe. And given an opportunity would also like to visit this restaurant in Chennai.

Chicken 65 is a spicy, deep fried chicken. There are many variations to this dish. 

I often make it two ways - One for the spicy palate and other the mild one. 

Ingredients

Common

• 2 Large Chicken Breasts 
• 2 Eggs 
• 1 tsp ginger paste
• 1 tsp garlic paste
• Fresh Crushed Black pepper 
• Oil to fry 
• Salt to taste

For Spicy Version 

• Pinch of Red Chilli Flakes
• 2-3 Dry Red Chili Peppers 
• 2-3 Green Chilies 
• 3-4 curry Leaves 
• 1 tsp mustard Seeds 
• 1/2 tsp cumin seeds 
• 1/4 tsp coriander powder 
• 1/4 tsp garam masala powder (optional) 
• 1 tbsp Spicy Sauce (optional) 
• Red Color (optional) 

For Non Spicy version 

• Fresh or dried Rosemary 
• Fresh or dried Basil Leaves 
• Fresh or dried oregano 
• Alternatively can use 1 tsp Italian seasoning

Direction

1. Wash, dry and cut the boneless chicken into bite size cubes. 
2. In a bowl beat one egg add salt and pepper and finally add the chicken pieces. 
3. Mix it well, making sure every chicken piece is well coated with an egg layer and keep it aside for few mins.
4. In a pan, add oil for shallow frying and fry the chicken until cooked. 
5. Take them out on a tissue paper to absorb any extra oil. And save it from the naughty fingers :) 
6. Now in the same pan, with a little left over oil add ginger garlic paste and spices as mentioned for either spicy or non spicy version. You will soon have the aroma of either nice Indian spices or of a Italian herbs. For Red color, i am a big no no of artificial colors even somehow i don't like organic colors too; i look for the option of giving natural color if i have beetroot i add few drop of beetroot juice to give nice red color. 
7. Time to add the chicken pieces. Saute it well with the spices
8. Final step serve it in a dish and garnish with the slices of boiled egg. Boiled egg really goes very well with this dish and i strongly recommend.

Enjoy chicken 65, this is a must appetizer in all my get together's. For my non Indian friends the herb version or for Indian's the spicy one. Enjoy this delicious recipe with an interesting story of 65.