I do not know much about the legends of ‘Chicken 65′s origination! It is simply assumed that chicken hatched in 65 hours is named as Chicken 65. Some say…it was developed by Indian Sepoy’s during 1965! The credit goes to number of spices added to the dish or number of chili peppers included… much to confuse! According to Samosapedia, its said that it originated in Buhari Hotel, where it was their 65th item on the menu!!! Let all this be aside…all I know is, its dangerously red and quite delectable to dig in.

Here you go, my lovely attempt…

Ingredients

• 1 lb chicken(boneless, skinless, chicken cubes)
•  2″ ginger, minced
• 2-4 cloves garlic, minced
• salt to taste
• 1 pinch MSG
• few tsp soy sauce
• few tsp lemon juice
• 1-2 tsp corn flour
• 1 tsp kashmiri red chili powder
• 1/4 tsp white pepper powder
• 1/4 tsp garam masala powder
• oil for shallow frying

Note: If you find binding the ingredients bit hard, try adding egg whites to the same.

Method

Marinate the chicken with all the above mentioned ingredient, except oil and pepper powders.Let this to sit for 2-4 hours / overnight.

Heat oil in a deep frying pan. When it is smoky hot, fry few chicken pieces at a time. Leave them over kitchen tissues for a while. Repeat the same for each batch.

Sprinkle pepper while it is still warm and serve immediately. Hope you will enjoy this with your friends and family, happy cooking.