Chicken - 65 - Without the fat !!
Who does not like Chicken-65 ?( Well ofcourse, this question does not apply to the vegetarians ). The answer is apparently everyone does. The juicy pieces of chicken coated with the garammasala, chillypowder and a hot & sour onion salad on the side is very tantalizing to the taste buds.
But it used to pull me down to know that the chicken should be deep or atleast shallow fried in oil.. MY BIL taught me this recipe to use the oven to roast the chicken so we get the flavour of the chicken - 65 without the oil..
This recipe is rather very diverse and there is no single recipe that is "original" or "correct". Chilly powder and salt are the only two ingredients that is common to all chicken-65 recipes - apart from the chicken, ofcourse. Some call for yoghurt instead of or in addition to lime juice, few other would use ginger-garlic paste in the marinade. Some chicken 65 recipes even use eggs..
This recipe that I follow is adapted from Pachakam site. Here is how I do it..
Ingredients
- Chicken pieces - 15 small one inch cubes
- Marinade - Lime juice 2 tbsp, Red chilly powder 1/2 tsp, Turmeric powder 1/2 tsp, Coriander powder, Jeerakam powder 1/2 tsp, Masala powder 1/2 tsp, Salt 1/2 tsp
- Curry leaves - 6 or 7 leaves
- Green chillies - 5
1. Marinate the chicken pieces in the marinade ingredients - the lime juice, chilly powder, turmeric powder, coriander powder, cumin powder, masala powder and salt. Marinate overnite.
2. Spread an aluminium foil directly over the middle oven rack and arrange the chicken pieces and spray some oil (like PAM) on top.
3. Set the oven to 400 degrees and let the chicken roast in the heat for around 20 to 25 minutes. Once the pieces are golden brown turn them once. Wait for another 10 to 15 minutes.
4. Heat a tsp of oil in a pan, add curry leaves and chopped green chillies. Once the curry leaves pop, add the chicken pieces. Toss around a couple of times and switch off. If you cant eat spicy food you can skip this step altogether.
5. Thinly slice some red onions and marinate in some lemon juice, (sliced chillies optional) and salt. Serve on the side along with the chicken 65 and a lime wedge. Njoy !!
posted by Revathi @ 1:07 PM
11 Comments
11 Comments:
Revathi: Ohh.. one more ..goes to my "must do's"
Looks deadly. Do you get the same taste as the fried ones? just curious.
If you watch it every 10 to 15 mins in the overn and take it out before it becomes dry it will be fine. The version that is deepfried has a slightly different taste in that it completely cooks in oil and this version cooks in its own juices - we have never missed a bit of taste. We do this all the time..
Revathi,
Do you know why it is called Chicken 65? I am curious.
revathi,
i tried to replicate your chicken 65 recipe .followed the recipe strictly. but my chicken turned in to chicken chips.hihi.very hard and dry. like stones. may be i shud have cooked it in lower temperature. any suggestions?
gayathri ram
Hi Gayathri,
Sorry that your chicken did not turn out fine. Yes it has become too dry obviously.
1) Please try reducing the cooking time on either side.
2)I am sure 400 is the right temperature every time I have tried it. Try reducing the cooking time to 15 minutes on either side.
It might also help if you check it for the dryness once or twice in between.
I think reducing the cooking time should help.
Thanks for the trying my recipe..
After so long of waiting to try out this recipe, I finally did it.
Its fabulous! I used kashmiri chili to get more red colour.
You could see it here:
http://indiafoodblog.blogspot.com/2007/02/chicken-65.html
Thanks for the great recipe!
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I like the idea of un-fried chiken65. But I have a question. Can I put the chicken pieces on a baking sheet and then bake it. Will the temp/time have to change. I don't want the chicken falling in the oven. Thanks-Malavika
Looks great!!Will surely try this!
young chick would taste more. in chicken 65 the chick would be only 65 days old. thats y the name
hi revathi,
traditionally chicken 65 got its name, since it is made out of a chicken which is 65days old, which makes it tender and juicy, to be served as a starter dish.Recently in one of the shows on food network there was an Indian chef who made achicken 65 and his explanation for the name was ''chicken cut into 65 pieces'' funny.
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