Jan 25, 2015

Chicken65 (By Oven / By Stove-Top)

Chicken65 is a deep fried chicken originated from chennai,India.Fried chicken is loved by all the ages of people.It can be prepared using chicken with bones OR boneless.I always think,why it is named as Chicken65 and googled a lot but WIKI also confused me a lot with so many different Stories.But came with the Two final answers.


Chicken65 – Naming Myths :
1)The Chicken tastes good after 65 days of its birth.So it is always preferrable to cook Chicken after the hen has brought up for 65 days.
2)Buhari Invention : Chicken65 was a dish introduced in 1965 at the famous Buhari Hotel Restaurent in Chennai by its founder A.M.Buhari.
And other Stories are :
*This recipe may be had 65 ingredients in the past.*The marination should be rest for 65days undisturbed.*The dish is served by cutting the chicken into 65 small pieces.*The dish emerged as a simple meal solution for Indian Soldiers in 1965.


In my home,Vg(sissy) is a great addicted fan of this dish.Mom cooks in a different way by Stove-Top.This recipe is from my Chennai Neighbour Vidhya,Everhit recipe.You can cook this recipe by both Stove-Top & Oven.Both cooking procedure gives good results.Oven cooking takes less oil thats the reason some people prefer Oven for frying.The Softness of the chicken depends on the resting time.

Chicken65 Recipe :
Thats it : Wash & Marinate Chicken – Fry
Serves : 2Persons    
Ingredients :

Table1 :
Chicken Breast (Boneless)
½ kg
Egg White
1
Ginger Garlic Paste
1tsp
Lemon OR Curd OR Vinegar
1tsp / 1tbsp / 1tsp
Chilli Powder
2tsp
Cumin Powder
½ tsp
Turmeric Powder
2Pinches
Coriander Powder
1tsp
Rice Flour / Corn Flour
1tbsp
Salt
1tsp

Table2 : Garnishing & for Flavour
Curry Leaves
1Sprig
Big Onion (Chopped Lengthwise)
1small
Oil
2tbsp
Lemon Juice
½ lemon

Procedure :

# Cut the Chicken by small pieces as cubes.Wash the Chicken Pieces well,drain the water completely OR pat dry with Towel.
# In a bowl,add all the ingredients including Chicken from Table1.Marinate well and Keep it in Refrigerator OR room temperature for about 1hr / 2hrs / Overnight.


By OVEN : Cooking Time : 50mins
i)Preheat Oven at 400F for 30mins.Then arrange the refrigerated Chicken pieces in the oil greased tray with a small gap inbetween.Bake it for 20 mins at 400F.


ii)STOP the Oven.Take a tray outside and flip over the chicken pieces and spray oil.Now Bake it for 15mins.


iii)STOP the Oven.now the chicken oozes the oil,drain it(draining is optional).Now again in the tray add Onion,curryleaves and in Grill mode cook it for 15mins.
Stop cooking after it gets dark brown in colour.


Chicken65 is Ready...!!!


Serve it with Lemon Wedges.

By Stove-Top : Cooking Time : 15mins

After Soaking time of Chicken Pieces,
i)Heat oil in kadai,add chicken pieces and cook in low-medium flame.
ii)Stir now and then.After it browns darken,take it out and drain it in tissue Paper.
iii)Atlast,add curry leaves and Switch off the flame.

iv)Garnish fried Curry Leaves,Lemon Wedges,Onion Rings to the fried Chicken.













No comments:

Post a Comment