Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India. It was introduced in the year 1965 at the Buhari Hotel restaurant, hence the name.
It can be prepared using boneless or bone-in chicken and is usually served with onion and lemon garnish. You can make Vegetarian variation using like Paneer or cauliflower instead of Chicken.
Add all of the ingredients in the Marination list (except oil) to the chicken pieces and coat evenly.
Let this marinate for atleast an hour to overnight.
When ready to deep fry, heat your oil in a large wok.
Fry the chicken in batches until the exterior is nice and crispy and the meat is about 85% cooked through. This should take about two-three minutes per batch.(Chicken breast tend to become dry if overcooked)
Place the finished chicken pieces on Paper towel to adsorb excess oil.Keep it aside to rest while you finish the dish.
Take another pan and add little bit of oil.
Place over high heat and toss in the mustard seeds. When they begin to pop, add the cumin seeds, curry leaves and green chilies and fry for a further 30 seconds.
Add the garlic and julienned ginger and fry until fragrant and soft.
Pour the chicken and spring onions and coriander in and stir well to coat.
Add chili sauce and Tomato Ketchup.
Give it all one last good stir and check for seasoning, adding a little more salt if needed.
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