Chicken 65

This is an Indian dish that does not seem to have made it to the shores of Blighty.

I never came across Chicken 65 when I was in England, instead I came across it while in Silicon Valley where some of the Indian restaurants there would serve it in lunch buffets.  The name comes from the fact that was the 65th items on a very large menu on an Indian military base and it was easier to order by number, because of the large size of the menu.

Last summer a couple of Indian friends came to visit and they cooked this for me. 

Just because you may not have heard of this does not mean that you should not try it.  It's really quite simple to do and the red food coloring really makes it look appetizing.  This is am authentic Indian favorite and now it is one of my favorites.


Chicken 65
Ingredients
2 lbs chicken-dark meat(boneless thigh meat)
1/2 tsp MSG
2 tsp ginger/garlic paste
2 tsp corn flour
1 egg 
? bunch coriander leaves-chopped
? tsp each tsp cumin seeds, ground pepper, cumin powder chili powder, salt
1 tsp garlic-chopped
4-5  curry leaves-chopped
1/2 tsp ginger-chopped
Ginger garlic paste
Chili garlic paste (Vietnamese brand "tuong ot toi" http://www.thekitchenstore.com/tuottoivichg.html)
4-5 green chili
Oil
2-3 drops red colouring
Limejuice
Water

Steps
Begin by heating the oil, for frying.
Place the chicken in a bowl Add salt, MSG, ginger garlic paste, ground pepper and corn flour.  Mix it by hand.  Add egg and mix by hand.
Add to the hot oil (do not add too much chicken at once or all the chicken pieces will stick together.  Once browned remove the chicken from the oil and set aside.

Add oil to a hot pad.
One ingredient at a time add ? tsp cumin seeds.
When the cumin seeds splatter add chopped ginger.
Next add 1 tsp chopped garlic and stir for 30-seconds.
Add chopped chilies, chopped curry leaves and stir for 30-seconds.
If you wish, add ginger garlic paste and stir.
Add ground pepper, ? tsp cumin powder, ? tsp chili powder, salt, chili-garlic paste and stir.
Add MSG and  (if you wish) red coloring.
Add a little water and stir before adding the chicken.
Stir everything to coat the chicken in the sauces.
Sprinkle with limejuice before serving.

Sounds interesting, but one query : looking at the ingredients (extract, below), the ground pepper appears twice; is this intentional ?
** Phil.
--------

Quote from: pforkes on March 01, 2011, 05:40 PM
Ingredients
? tsp ground pepper 
? tsp each tsp cumin seeds, ground pepper, cumin powder chili powder, salt

Hi pforkes
This is a famous indo-chinese dish.
There's loads of stories on how it got the 65 name.

I've cooked this over the years, and everybody loves it.
I got the original recipe from Vahrehvah.com and his recipe turns
up all over the net.
I use Maggie chilli /garlic sauce.

It certainly knocks spots off KFC Chicken.

chewy

 follow this video link Chicken 65- indian food , chicken 65 is an south indian starter dish, this is an awesome starter,cant resist eating.

That looks delicious, this is a must try dish.
Cheers for posting.

I've visited the website where pforkes got the recipe from (I think) and put in the quantities that had ? against them. Gonna give this a go tonight.

Ingredients

2 lbs chicken-dark meat(boneless thigh meat)
1/2 tsp MSG
2 tsp ginger/garlic paste
2 tsp corn flour
1 egg 
1/2 bunch coriander leaves-chopped
1/2 tsp each tsp cumin seeds, ground pepper, cumin powder chili powder, salt
1 tsp garlic-chopped
4-5  curry leaves-chopped
1/2 tsp ginger-chopped
2 tsp ginger garlic paste
Chili garlic paste (Vietnamese brand "tuong ot toi" http://www.thekitchenstore.com/tuottoivichg.html)
4-5 green chili
Oil
2-3 drops red colouring
Limejuice
Water

Steps

Begin by heating the oil, for frying.
Place the chicken in a bowl Add salt, MSG, ginger garlic paste, ground pepper and corn flour.  Mix it by hand.  Add egg and mix by hand.
Add to the hot oil (do not add too much chicken at once or all the chicken pieces will stick together.  Once browned remove the chicken from the oil and set aside.

Add oil to a hot pad.
One ingredient at a time add ? tsp cumin seeds.
When the cumin seeds splatter add chopped ginger.
Next add 1 tsp chopped garlic and stir for 30-seconds.
Add chopped chilies, chopped curry leaves and stir for 30-seconds.
If you wish, add ginger garlic paste and stir.
Add ground pepper, ? tsp cumin powder, ? tsp chili powder, salt, chili-garlic paste and stir.
Add MSG and  (if you wish) red coloring.
Add a little water and stir before adding the chicken.
Stir everything to coat the chicken in the sauces.
Sprinkle with limejuice before serving.

Didn't get round to this tonight but it is on my to do list.

Have made this several times now and it is awesome!

Help
I cant find the Vietnamese Tuong ot toi chilli garlic sauce anywhere even online
On eBay I found supply from abroad but they wont deliver to the UK 

Maggi garlic chilli sauce or similiar works fine too.