Hyderabadi Chicken 65

Think Hyderabad, and you automatically think Biryani. Pearls, Charminar and glass bangles come a close second. But, Hyderabad is every food lover’s paradise and labeling it as the ‘Biryani Destination’ would be such a huge disservice to the enormous variety of delicacies that the city has to offer. So, gorge on them while you are here, chances are you won’t find most of these anywhere else in the country. Here are some of   favorites Hyderabadi Chicken 65.

Chicken 65 is a popular south Indian snack made by marinating, deep frying and seasoning bite-sized pieces of chicken with quintessential South Indian spices such as mustard seeds and curry leaves. There are several theories around how the dish got its name. Some believe that the restaurant that invented the recipe named it after the year it was first made, 1965, while others say the number refers to the 65 chili peppers used in the preparation of the dish. The Hyderabadi Chicken 65 is spicy, hot, with a generous hint of ginger and garlic. It is also loaded with flavors unique to the Hyderabad palate

Ingredients:

• .2 lbs Chicken-dark meat(boneless thigh meat)
• 1/2 bunch Coriander leaves-chopped
• 2 tsp Cornflour
• 1/2 tsp each tsp Cumin seeds, Pepper powder,chili powder,salt
• 4-5 number Curry Leaves-chopped
• 1 number Egg
• 1 tsp Garlic-chopped
• 1/2 tsp Ginger-chopped
• 2 tsp Ginger/Garlic paste
• 4-5 number Green Chili
• to fry Oil
• 2-3Drops Red color(Optional)

 Method:

1. To make the fried chicken pieces, take chicken pieces in a non reactive bowl (We use dark meat so that it is nice and juicy when fried) add salt, 1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix.
2. Then add 1 egg and mix in completely-(Egg coats the meat and keeps the juices in) Heat oil in a frying wok or kadhai.
3. Add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown.
4. Drain and remove on a paper towel. 
5. To make the sauce, this does not need to be very salty-so control salt Heat 2-3 tsp oil in a pan
6. Add cumin, add the chopped ginger and garlic and saute until fragrant-Add chopped chilies, curry leaves, 1 tsp ginger/garlic paste, remaining pepper powder, chili powder, salt, chili/garlic paste, red color and mix-Cook for a few minutes.
7. Add a little water and then add chicken to this paste and toss lightly-Stir in the coriander leaves and serve.