Chicken 65 | Pika Chakula

Chicken 65

2013-03-14

There are numerous theories doing the rounds on the internet on the origins of Chicken 65. Whatever the real story, must thank the creator of this delicious chicken starter recipe.

Ingredients:

  • Boneless chicken – 250 gms/1/4 kg (cut into small bite sized pieces)
  • Oil for deep frying
  • Yogurt – a little less than 1/2 cup (perugu/curd)
  • Salt to taste
  • Turmeric powder – 1/4 tsp
  • Red chili powder – 1/2 tsp
  • Coriander powder – 1/4 tsp

For Marinade:

  • Turmeric powder – large pinch
  • Red Chili powder – 1 tsp
  • Black pepper powder – 1/4 tsp
  • Ginger garlic paste – 1 tsp
  • Lemon juice – 1/2 tbsp
  • Salt to taste

To coat chicken that has been marinated:

  • Egg – 1
  • Cornflour – 1 1/2 tbsp
  • Rice flour – 1/2 tbsp

For Tempering/poppu/tadka:

  • Cooking oil – 1/2 tbsp
  • Curry leaves – 1 sprg
  • Garlic – 2 cloves, minced (optional)
  • Ginger – 1/2″, minced
  • Green chilies – 4-5, slit length wise

Method:

  1. Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
  2. In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
  3. After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.
  4. Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
  5. Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.
  6. Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.
  7. Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
  8. Remove onto a serving plate. Garnish with coriander leaves.

 

 

source: http://www.sailusfood.com/2012/05/27/chicken-65-recipe/

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Recipe Comments

  1. posted by Mackenzie P on Mar 15, 2013

    I’m planning on saving money on college, an I’m wondering if a diet of mostly smoothies(milk and fruits) almonds, maybe some tuna etc is healthy enough?

    That’s basically my current diet, just that with more chicken and fish. Maybe I could limit myself to one chicken pew week or something like that. Fish is too expensive, unless I fish it myself and there’s nowhere to do that near my campus

    So basically, milk, fruits and veggies, tuna. Is that healthy enough?

  2. posted by Roar me R on Mar 15, 2013

    i just had a fillet of chicken breast, 4 small pieces of broccoli & a handful of peas for my dinner…

    approximately how many calories are we talking about ?

  3. posted by jag43216 on Mar 16, 2013

    Yesterday was my Day 2 on Induction. I had a chicken salad with raspberry vinegrette dressing by mistake. Do I need to start induction over again?
    I do not know how many carbs were in the dressing.

  4. posted by JimT on Mar 16, 2013

    7.5 pound whole chicken, minced
    7.5 65% Hamburger meat
    7 Lbs of veggies (carrots, spinach and broccoli)
    7 Lbs. fruits (blueberries, apples, cranberries and oranges)
    16 oz of plain yogurt
    16 oz can of pumkin
    1/2 cup ground flax seed
    1 tbl spoon of each olive/canola/salmon oil
    1/2 cup of apple cider viniger

    This recipe is for a 40 lbs Staffie Bull (2 cups a day)
    and a 20 lbs Frenchie (1 cup a day)

    If anyone thinks i should add or take anything from the recipe please mention it.

  5. posted by Clayton Cottrell on Mar 18, 2013

    I can buy chicken thighs and drumsticks for half the price as boneless chicken breast but how much do the bones weigh. I am better off buying the boneless chicken because in the end, it has more meat. Buying for a barbeque at my house and want to be thrifty.

  6. posted by norrin_shadowwolf on Mar 18, 2013

    that there was a total of 100 heads and 270 legs. How many chickens were there? how many pigs were there?

  7. posted by lets roll on Mar 22, 2013

    How many physiological solution of NaCl for chicken?
    whether 0.65% or 0.9% … please provide an explanation

    I was researching about the worms in the intestine of chicken .. what worms will live in physiological 0.9% NaCl solution according to the man … or should be adjusted in the chicken? I was told that the physiological Nacl solution for chickens was 0.65%, ,, is it true?

  8. posted by TommyKay on Mar 24, 2013

    I have a shepard about to turn 3 and has no meat on her bones but isn’t really underweight, weighs about 65-69 lbs. she eats 4 cups a day plus a bit of wet food mixed w/ it (purina dry and pedigree wet) but still is boney. she can run like a demon but not all the time. any suggestions on some food that would put a bit more weight and meat on her bones?
    I have a shepard about to turn 3 and has no meat on her bones but isn’t really underweight, weighs about 65-69 lbs. she eats 4 cups a day plus a bit of wet food mixed w/ it (purina dry and pedigree wet) but still is boney. she can run like a demon but not all the time. any suggestions on some food that would put a bit more weight and meat on her bones? she goes to the vet regularly for her shots and have done fecals before and found nothing she gets blood drawn and nothing either.

  9. posted by Cupcakerum on Mar 25, 2013

    I am not sure if I had the disease in my childhood or the vaccine, now I am approaching 65 years of age, should I get the vaccine?

  10. posted by alberto s on Mar 25, 2013

    I used to be a strict vegan until I got sick. I now eat chicken but no red meat. I’m thinking of slowly going back to my old ways of being a vegan. What do you think I should do? How do I make this transition so that it doesnt affect my health? Any suggestions? Xxx

  11. posted by Jermaine J on Mar 25, 2013

    Cooked chicken fajitas last night at 10 pm and put them away in microwave. Are they still good to eat today? I forgot they were in microwave until 8 pm tonite.. Temperature is around 65 degrees inside and out.. What do you think? Good to eat or throw away?
    Stored in microwave because I was going to come back for seconds.. :)

  12. posted by encyclopath on Mar 25, 2013

    Hi i just wanted to know if eating chicken on Good Friday was bad?? You see i dont like fish and for years i though that it was ok to eat Chicken on this Day (I though it was a white meat day eg: chicken, fish) but i have since found out that that is wrong please help me.What is ok?

  13. posted by Sergeant Pickle on Mar 25, 2013

    She is 5 months old and weighs 65 pounds.I usually give ur three cups of food twice a day but i am not sure if I am over feeding her or under feeding her.I have read about Saint Bernards being notorious for bloat.And that over feeding can cause it.So anyone know?

  14. posted by Spider Pc on Mar 26, 2013

    I’m 18, weigh 172 pounds and my height is 5 feet and 4 1/2 inches. I know it’s way beyond the ideal weight. And I don’t really know how much I need to lose, and most importantly, how.

    What sort of exercise regime do I follow? And what are some of the things that I can eat? Any other tips and tricks you have, please let me know…

    I don’t want to go on a crazy diet, I just want to lose weight the healthy way. How much time would it take to lose around 65-75 pounds?

  15. posted by Erfan on Mar 26, 2013

    I live in a very small rural town (pop. 860) The closest supermarket (Walmart) is 65 miles away. We do have another shopping option in a slightly larger town with reasonable prices just 31 miles away. The grade A large eggs here are the smallest eggs I’ve ever seen. I can put my thumb and forefinger almost all the way around them and I have small hands. The eggs at Walmart are always nice really large eggs, when I feel up to the drive. I’d like to know who is responsible for this sizing misconception.

  16. posted by BRUTE on Mar 26, 2013

    My youngest likes his raw chunks and I know that chicken dark meat has the most taurine but if anyone knows how much that would be great.

  17. posted by Xedo on Mar 26, 2013

    the chicken one states 65% meat but the tuna one only states 4%, how can this be? i thought science plan was the best. Do i go back to whiskas as this only has 4% in it and costs a fraction of the price?

  18. posted by Moore, Ron on Mar 26, 2013

    You often hear it: the emission of methane from cows is a larger cause of global warming than CO2-emission. So, if we would all eat chicken meat instead of beef, would that reduce the methane emissions and maybe solve global warming?
    For you all: chickens don’t burp up 400 liters of methane every day, unlike cows.

  19. posted by isk8at818 on Mar 26, 2013

    I eat lots of chicken skin – I just rip it off the chicken, cut it into squares, wash it, add some spices, and slap it down on my grill.

    Fifteen minutes later, they turn into crispy little nuggets of pure crunchy flavor.

    I eat this all the time, but I am not overweight, and my blood indicators (LDL cholesterol, for example) are quite good.

    So why is there such pressure for people to throw away chicken skin?

  20. posted by Splash Log Level 2 Again on Mar 26, 2013

    The chicken is still cold the house was about 65 degrees.

  21. posted by Moore, Ron on Mar 28, 2013

    I have dark circles under my eyes (NOT bags or puffiness.) I know they’re not hereditary. I have tried cold spoons, olive oil, cucumbers, and some mix of turmeric powder, flour, and tomato juice, and none worked. If you have tried something that worked for you, please tell me!

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