Chicken 65

Chicken 65 is a South Indian side dish, originated from Chennai. No one exactly knows the story behind its name. It is a spicy dish which is deep-fried in the oil. I learnt this method from a TV show when I was in my high school. But I don't remember either the name of show or chef who performed in the TV show. As I've hardly been to the kitchen while with my mom, I used to do this chicken side dish as it is very simple and easy to prepare. Gradually, I started to cook this for any family functions to help my mom to prepare some varieties. This is my all time favourite dish. Today I've made it using the masala's that I have at home.

This preparation needs:

Chicken - 1/2 kg (cut into small cubes)

Red chilli powder - 1 tsp

Coriander powder - 2 tsp

Garam masala - 1 tsp

Turmeric powder - a little

Lemon juice - 1/4 cup

Ginger garlic paste - 1 tsp

Egg -2 (white gel)

Salt - to taste

 Oil

For Garnishing:

Onion - 1 large

Lemon juice - 2 tsp

Black pepper powder - 1/2 tsp

It is made this way:

Take a large bowl and mix all the ingredients except egg whites and chicken. Add the egg whits and beat until well mixed with other ingredients without forming lumps. Now add the chicken pieces to the mixture and marinate it for 1/2 an hour. 

Heat the oil the a thick bottom pan. Deep fry the chicken pieces in medium flame (do not cook in the high flame). 

Garnish it with thin sliced onion. Sprinkle lemon juice and pepper powder on it. Serve it hot. 

   

Quick Chicken Lasagne - Indian style

Serves: 4
Time: 1.30 Mins

You'll need:

Minced Chicken - 1/2 kg

Lasagne sheets - 150g (pre-cooked)

Grated cheese - 500g

White sauce - 500g

Butter - 50g

Onion - 2 to 3 large

Tomato - 5

Ginger garlic paste - 1 tsp

Chilli powder - 1 tsp

Coriander powder - 2 tsp

Curry powder - 1 tsp

Salt - to taste

Turmeric powder - a pinch

Yogurt - 2 tbsp

Oil - 3 tbsp

It is cooked this way:

Pour some oil in a pan. Add onion and salt. Cook until the onion turns golden brown. Add ginger garlic paste and tomatoes. When the raw flavour of tomato goes off, add chilli powder, coriander powder, curry powder, turmeric powder and yogurt. Mix them well. Then add the minced chicken and gently mix them. Close the pan with a lid. Cook for 20-30 mins. Stir them in between the process. 

Take a glass bowl. Apply butter inside the bowl completely. Place lasagne sheets to make it the bottom layer. Add a layer of cooked chicken on top of it. Cover the chicken with a thin layer of grated cheese. Repeat it twice. You should make three layers on the whole. Then on top of the layers, pour some white sauce. 

Pre heat the oven to 200c/ fan 180c/ gas 6. Finally place the bowl in the oven and bake it  for approximately 30 mins. 

Chicken Meatballs Curry - Indian style

Meatballs are also called as 'Kofta'. No one knows from where it originated. It is made from ground meat. It can be made of chicken/lamb/beef. They are usually rolled into small balls. Also, you can add minced onion, spices, eggs and also herbs. Vegetarians can also make using smashed potatoes with other vegetables of your choice instead of minced meat.

All you need is:

Oil - 2 tbsp

Mustard seed - 1 tsp

Chicken masala powder - 1 tsp

Coriander leaves

To make balls:

Minced Chicken - 1/2 kg

Bread Crumbs - 1/2 cup

Chilli powder - 1/2 tsp

Turmeric powder - a little

Salt - to taste

To Grind:

Onion - 2 large

Tomato - 2

Coriander seeds - 4 tsp

Ginger - 1 inch

Garlic - 5 cloves

Cumin seeds - 2 tsp

Fennel seeds - 1 tsp

Poppy seeds - 1 tsp

Cloves - 2

Cinnamon - 1 inch

Pepper balls - 1/2 tsp

Red chillies - 2 or 3 (I used 3 to make it spicy)

Oil - 5 tbsp

Salt - to taste

This is how it is made:

Roughly cut the onions and tomatoes.

Pour oil in a hot pan . Add coriander  seeds, cumin seeds, fennel seeds, poppy seeds, cloves, cinnamon, pepper balls, ginger, garlic and red chillies. Cook them for a couple of minutes.  Add onions and salt. Cook until it turns golden brown. Then add roughly chopped tomatoes until the raw smell goes off. Leave it aside to cool. Grind them all to make a paste. Just add 1/2 cup water if needed.

Mix the minced chicken, bread crumbs, turmeric powder, chilli powder and salt. When it is well mixed, just use little oil to make it stick together. Then make tiny balls. Apply oil in your hands which helps to make the balls round in shape.

Meanwhile, heat another large pan and add a lug of oil. Fry the chicken balls. Stir them around and cook for 8 - 10 mins. Make sure they are cooked well.

In a hot pan, pour little oil and mustard seeds. When it splutters, add the ground paste. Add chicken masala powder and water to your consistency level. Stir it well. Close the pan with a lid and let cook or 15 - 20 mins in medium flame. You will see the colour of the gravy changing to brown.

At that level, make holes around each meatball using a knife. This will make meatballs little juicy while you eat. Now add them into the gravy. Leave it cook in low flame for half an hour. 

When the gravy has reached the right consistency, you can turn off the flame and garnish with coriander leaves (I have used finely chopped coriander leaves to garnish).

Serve it with chapati, naan bread, rice or pulao.