February 21, 2011
A name is important not only for people but for food as well. Deviled eggs, mud pie, babaganoush, gooseberries, ratatouille…just a few of the many interesting food names we encounter in our lives. I am always fascinated with how a dish is given it’s name because it plays a huge role in the overall appeal. However, there are several dishes we eat which have unusual names and yet we rarely stop to think about it… maybe because we are just as strange and weird as the food we eat :-)
Chicken 65 is an Indian dish which is particularly interesting because no one really knows where this name originated from. However, there are many theories:
- it was the year it was introduced
- its the number of days it took to prepare the marinade, but obviously after 65 days chicken will become …inedible!
- its the age of the chicken (65 days old)
- its the number of chicken pieces in the dish, but maybe cutting a chicken in 65 pieces would make it more like ground chicken than anything else.
- because India has so many chicken dishes, each dish is given a number instead of a name.
I don’t know how many other theories there are but those are the ones that I have heard the most. I’ll confess, I always thought it was because there were 65 ingredients in the dish …until I discovered that would be insane. But whatever it may be, this is an awesome dish. Originally it is pretty spicy and very red in color. However you can always control the spiciness to your taste.
There are two parts in making this dish. The first part is deep frying the chicken and the second part is combining it with the gravy. Both of which are listed in detail below, please use the spice measurements as a guideline as your taste may be less or more spicy than mine. Enjoy!
Chicken 65 Recipe:
To marinate the chicken-
- 2 lbs boneless chicken cut into pieces
- 1 1/2 tablespoons garlic and ginger paste
- salt as per taste
- 1/2 teaspoon black pepper
- 1/2 cup flour
- 1/2 cup corn starch
- 1 egg
- handful of chopped cilantro
- red pepper flakes as per taste
For the gravy-
- a bunch of curry leaves
- 3-4 slit green chilies
- 3 cups of yogurt
- 2 teaspoons red chili powder
- 1 – 1 1/2 teaspoons garam masala
- 1 teaspoons cumin powder
- 1 teaspoons coriander powder
- 1/2 teaspoon turmeric
- 1 teaspoon red color powder
Oil for frying*
First, mix the chicken with ginger and garlic paste, salt, and pepper. Marinate for an hour.
Next, add the flour, corn starch, egg, cilantro and pepper flakes to the chicken and mix very well so that all the chicken pieces are coated.
Drop the chicken pieces into heated oil, and deep fry until golden brown. Keep the friend chicken aside.
In a bowl, mix together the: yogurt, chili powder, garam masala, cumin, coriander, turmeric, red color, and salt to make a thick paste.
In a wok heat up a few tablespoons of oil and fry the curry leaves for 2 minutes. Then, add the yogurt paste. Cook for a few minutes stirring frequently. Add the cooked chicken pieces and mix well. Keep cooking until all of the sauce has been absorbed by the chicken. Add the green chilies and serve.