It is what the name suggests – a rather recent invention from Tamil Nadu, the Chicken 65, marries the piquant Peri Peri that’s native to Portuguese but synonymous with African or particularly South-African culinary traditions. Attributed to the ingenuity of the migrants who created the dish to appease their palates.
Chicken leg boneless (diced)- 175gms
Rice flour - 15gms
Besan (Gram Flour) - 10gms
Corn flour - 5gms
curry leaves - 2gms
Green chilly - 2gms
Ginger/garlic paste - 3gms
Egg - 15gms
Deggi Mirch powder - 3gms
Peri Peri spice - 5gms
Lime - 3ml
Salt to taste
Mustard seeds - 1gm
Marinate the chicken with lemon juice and salt and ginger-garlic (g-g) paste. Chill it for approximately 2 hours.
Make a thick paste by mixing all the flours, chilli powder, peri-peri spice, egg, chopped curry leaves and water.
Marinate the chicken in the batter and make sure the chicken pieces are coated thoroughly.
Deep fry the chicken and keep it aside. In a hot pan, add oil, curry leaves, mustard seed and slit green chillies and add in the chicken.
Drizzle lime juice over the hot chicken and serve.
Make this dish at home or just order it in. Choose. Click. Chow-down!