As a person who is fond of non-vegetarian food, I just love to feast my taste buds on the countless mouth-watering non-vegetarian starters of all kinds. My all time favorites are the chicken starters, be it chicken tikka, chicken reshmi kabab, chicken malai kabab, chicken tandoori, chicken lollipops, chicken satay or chicken 65.
I bet by this time you have already started drooling on mere mention of these lip-smacking starters. Therefore, its time that you relish some of them too, so follow this recipe of chicken 65 and enjoy the yummy benefits of doing so.
Boneless chicken (cut into medium-sized cubes) – 500 gms
Red chilly powder – 1 1/2 tbsp
Coriander (dhaniya) powder – 1/2 tbsp
Garam masala powder – 1/2 tsp
Lemon juice – 2 tbsp
Thick curds – 1 tbsp
Ginger-garlic paste – 2 tsp
Orange-red food color – 1/4 tsp
Salt to taste
Oil for deep-frying
Fresh coriander leaves (finely chopped) – 1 tbsp
Lemon wedges – 6-8 nos.
1.) In a large mixing bowl take the chicken pieces. Lightly pierce these with a fork.
2.) To the chicken add all the ingredients except oil and chopped coriander leaves. Mix well so that all chicken pieces become coated with the mixture.
3.) Refrigerate this chicken mix for 2-3 hours.
4.) Remove from the refrigerator and deep-fry the chicken pieces on medium heat until they turn a deep reddish brown in color.
5.) Serve them immediately garnished with chopped coriander leaves and lemon wedges.