Chicken 65

My mom used to run a restaurant back home in Kerala. One of our favourite recipes was the Chef’s Chicken 65. I would like to share this recipe with you with slight modifications.

To marinate:
Boneless chicken pieces - 8 boneless thigh pieces
Ginger – garlic paste – 1 tbsp
Black Pepper powder – ½ tsp
Red chilly powder – 1 tsp

Lemon juice - 1 tbsp
Salt to taste
Rice flour – 2 tbsp
Egg – 1

Oil for deep frying
Marinate the chicken pieces with the ingredients for 15 minutes and deep fry the chicken pieces.

Chopped ginger – 1 tbsp
Chopped garlic – 1 tbsp
Red Chilly paste – 1 tbsp (Can substitute with chilli garlic sauce)
Red color – a pinch mixed in water
Black pepper powder – ½ tsp
Garam Masala – ½ tsp

Sauté the finely chopped ginger and garlic. Add the chilly paste, black pepper and salt. Add the red color mixed in water and another ¼ th of a cup of water and when boiling, add the fried chicken pieces and let the chicken get coated in the gravy and get dry. Decorate with green onions.

ps. Please adjust the spices according to your taste.