🌶️🔥 Spicy Indian Chicken Delight: Priscilla’s ’65 Recipe 🍗🔥

🍗 Priscilla’s Chicken ’65 🍗

Cook Time: 30 minutes
Prep Time: 8 hours
Total Time: 8 hours 30 minutes
Recipe Yield: 1 platter
Recipe Category: Chicken
Keywords: Poultry, Meat, Asian, Indian, Weeknight

Description:

During my latest visit to India, my cousin Elmer’s wife, Priscilla, made this delicious spicy chicken dish which she served as an appetizer. I asked my cousins why it was called “Chicken ’65,” and they said, “It’s so delicious, you could eat it 365 days a year!” Well, I don’t know if this is the real source of the name of this dish or not, but I wouldn’t doubt it! It really is delicious! The prep time includes the marinade time. You can put a toothpick in each piece and serve as an appetizer or leave it in a casserole dish and serve as a main dish.

Ingredients:

Nutrition Facts (per serving):

• Calories: 2013.6
• Fat: 97.8g
• Saturated Fat: 27.6g
• Cholesterol: 642.7mg
• Sodium: 2182.9mg
• Carbohydrates: 51.7g
• Fiber: 10.7g
• Sugar: 5.1g
• Protein: 224.7g

Instructions:

1. Cut, Wash, and Drain the Chicken Well:

   • Begin by preparing the chicken breasts. Cut them into bite-sized pieces, ensuring they are washed and drained thoroughly.

2. Marinate the Chicken:

   • In a large mixing bowl, combine the chicken pieces with chili powder, soya sauce, lime juice, cornflour, tomato puree, tomato sauce, curry leaves, cumin powder, and salt.
   • Mix everything together until the chicken is well coated with the marinade.
   • Cover the bowl and let the chicken marinate in the refrigerator for 6-8 hours. This allows the flavors to penetrate the meat.

3. Beat the Egg White:

   • Just before cooking, take the marinated chicken out of the refrigerator.
   • In a separate bowl, beat the egg white until stiff peaks form. This will help create a crispy coating for the chicken.

4. Combine and Deep Fry:

   • Gently fold the beaten egg white into the marinated chicken mixture. Ensure that the chicken pieces are coated evenly.
   • Heat oil for deep frying in a pan or deep fryer. The oil should be at a medium-high temperature.
   • Carefully add the chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Fry the chicken on slow heat, allowing it to cook through and become golden brown and crispy on the outside.
   • Once done, remove the chicken from the oil and place it on a plate lined with paper towels to absorb any excess oil.
   • Serve hot as an appetizer with toothpicks for easy serving, or as a main dish in a casserole.

Serving Suggestions:

• Priscilla’s Chicken ’65 is best enjoyed hot and crispy, straight from the fryer.
• Serve it as an appetizer for parties or gatherings, placing toothpicks in each piece for easy serving.
• For a complete meal, pair this spicy chicken dish with steamed rice, naan bread, or a fresh salad.
• Garnish with fresh cilantro leaves, sliced onions, and lemon wedges for added flavor and presentation.

Tips:

• For extra spice, add chopped green chilies or red chili flakes to the marinade.
• If you prefer a thicker sauce, you can add a cornstarch slurry to the marinade before frying.
• Make sure the oil is hot enough before adding the chicken to achieve a crispy texture.
• Adjust the seasoning according to your taste preferences. You can add more salt, chili powder, or lime juice as needed.

About the Name “Chicken ’65”:

The origins of the name “Chicken ’65” are a bit unclear, but one popular story suggests that the dish was introduced in 1965 at the Buhari Hotel in Chennai, India. Another tale claims that the number 65 refers to the number of chilies used to make it extra spicy! 🌶️

This flavorful and spicy chicken dish is sure to become a favorite in your household, perfect for spice lovers and those who enjoy bold flavors. Try Priscilla’s Chicken ’65 for your next gathering or weeknight dinner—it’s a recipe you’ll want to enjoy 365 days a year! 😋🍽️