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Chennai
Hyderabad
Chicken 65
ONCE A friend told me that enterprise and instinct was all one needed to make money. This holds good for the story of chicken 65. As is well known, in all the kallu (country liquor) bars "the favourite `food fight' is who eats the maximum chillies". If you have witnessed an evening in one of these places you will realise that it is a symbol of machoism to be able to eat more chillies then the next man. Capitalising on this, an enterprising hotelier started the chicken 65 denoting that for every kilo of chicken - 65 chillies were used. It caught on and is today one of the mainstay of Hyderabadi snacks. Of course, others have told me different stories for the creation of chicken 65 but all of them remain shrouded in mystery but the dish itself looms as large as life.
To make chicken 65 the following recipe is used
Ingredients: Boneless chicken - 250gms; ginger-garlic paste - 10g; egg - 1; cornflour - 25g; maida- 25g; curd - 50g; red chilli powder - 1 ˝ tbsp; red colour - 3 drops; salt to taste; oil for frying; curry leaves - 25 nos; mustard seeds - 1 tsp; cumin seeds - 1 tsp; green chillies (spilt) - 6.
Method: Cut chicken (boneless) into small pieces. Marinate the chicken with ginger-garlic paste, egg, cornflour, maida and a few drops of colour. Fry chicken in hot oil and keep aside. Mix curd, red chilli powder, salt and red colour. Put little oil in pan. Sauté split green chillies, mustard seeds, cumin seeds and curry leaves. To this add curd mixture and continue cooking for two minutes. To this add fried chicken and toss till dry. Serve chicken hot garnished with chopped coriander leaves and lemon wedges.
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