Chicken 65

A true favorite from South Indian cuisine. This immensely popular dish is probably the most ordered appetizer at non-vegetarian restaurants in Chennai (and elsewhere in South India).

You might be wondering - what the heck does Chicken 65 mean anyway? There are so explanations for this name, depending on who you ask. Some say it was named for the year (1965) in which it was invented, some say it was the cook's/inventor's street address.
While the name debate continues...I am enjoying my Chicken 65 for dinner tonight. Here is the recipe:

Chicken 65

You will need:
1 lb boneless chicken, cut into small pieces
4 teaspoons red chilli powder
2 teaspoons coriander powder
1/4 teaspoon turmeric
1/4 teaspoon garam masala (available at any indian/asian store - or substitute with equal parts ground cinnamon and ground clove)
5 teaspoons lemon juice
2 teaspoons plain yogurt
1/2 teaspoon minced garlic
1/2 teaspoon grated fresh ginger
1 teaspoon salt
6 drops red food coloring
2 cups vegetable or canola oil to deep fry
optional - fresh cilantro leaves for garnish

In a bowl mix red chilli powder, coriander powder, turmeric powder, garam masala, lemon juice, yogurt, garlic, ginger, food coloring, and salt until it forms a thick paste. Add chicken to this and coat well. Let marinate in the refrigerator for at least an hour.
Heat oil in a wok, or deep frying pan, and deep fry the marinated chicken on medium high for about six minutes on each side. (Cooking time may vary according to the size of the chicken pieces, my chicken pieces usually no more than a half-inch thick, so takes about 6 minutes frying time on each side to cook through.)
Drain on paper towels, garnish with cilantro and lemon wedges and serve immediately. Enjoy!