Chicken '65 (Spicy Chicken Kebabs)

Chicken '65 is nothing but a kind of spicy chicken kebab with added green chillies and curry leaves. There are different recipes available online but I make this the way I like it the most, following a simple but tasty recipe of my own. I used to make it more spicy adding few extras, but of late I find just a few basic ingredients can make it taste pretty good, rather perfect I can say. Brown onions add to flavour and taste, while rice powder gives that crispness and lightness to the coating.

This is one of the most popular South Indian starter snacks served in most of the restaurants in India. There are many versions to the origin of the name Chicken '65. Some say 65 days bird is used in frying hence the name. Others say a Military Canteen had this item listed as No.65 on their menu. There is yet another version that the famous 'Buhari's' in Chennai started this item in 1965, so it is Chicken '65. Whatever people say or believe, I believe in only making exotic snacks like this and gobbling up one or two extra pieces!

I first tasted this wonderful starter snack in 1980 when I visited RR Hotel in Bengaluru. Andhra style restaurants popularised this dish and others improved it. Then of course many restaurants started making this and in Mangalore, almost all restaurants make this pretty well. Street carts also make good chicken '65. However, there's nothing as good as home made food, as we add pure spices and prepare it with love. With love for those who relish it. With love for good food and living.

Serve this as a starter or as side dish with Biryani. I am sure your guests will ask for one or two extra pieces if you follow my recipe and make it exactly as mentioned here under. We made it with chicken pieces weighing almost 1 Kg 750 Gm but I have mentioned recipe for making this with 500 Gm chicken, ideal for a family of 2 adults and 2 kids.

"Happy Easter and happy cooking"

Ingredients:
Chicken without skin - 500 Gm cut into kebab size bits
Salt - 1/2 Tsp(Or to taste)
Ginger Garlic paste - 1 Tsp
Red Chilli Powder - 1 Tsp
Kashmiri Chilli Powder - 1 Tsp
Garam Masala Powder - 3/4 Tsp
Brown Onions - 1 Tsp
Lemon - 1/2(or 1 Tsp diluted white vinegar)
Caraway Seeds(Ajwain) - A pinch
Refined Flour(Maida) - 1 Tsp
Rice Flour - 1 Tsp
Corn Flour - 2 Tsp
Egg White(Optional) - 1 Egg
Green Chillies - 4-5 cut diagonally into 2 each
Curry Leaves - 1 Sprig
Refined Vegetable Oil - For Deep frying

Method:
Wash and pat dry chicken pieces.
Combine lemon juice(or vinegar), salt, ginger garlic paste, brown onion, garam masala powder, chilli powders and marinate the chicken pieces in this mixture for 3-4 hours.
Add caraway seeds and all the flours, mix well and check for salt.
If necessary sprinkle little water while mixing in flours, so that the batter gets properly coated, but see that you don't make it too thin.
Beat and add the egg white if necessary(We skipped this step).
Heat oil in a kadai till it starts fuming.
Reduce the flame to medium and deep fry 4-5 pieces of chicken at a time till crisp and done.
Before you remove the fried chicken pieces, add a few green chilli bits and curry leaves to the hot oil and fry till chillies turn whitish.
Remove and drain on kitchen paper.
Serve hot with lemon wedge and onion rings.