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| How to make chicken 65 |
Its Friday woohoo! :-) and the best part is I am sitting in my parents place and typing the post. The scene on the background is Amma making my favorite Sankara Meen Varuval :-) and as my lunch is getting prepared I wanted to share yet another family favorite Chicken 65 with all of you. Since its weekend and if you are wondering what to cook for your family, look no further. I am sure this recipe is worth every get together party or a weekend lunch menu. Chicken 65 as it is called has no specific reasons why it was named so. Although I have read upteen number of stories online on this name and its meaning. But my only conclusion is that whoever created this recipe wanted to give this dish a fancy name and thus named it Chicken 65. Period! Following which there were many other recipes like Gobi 65, Paneer 65 and so on. During my first year of marriage I used to make Chicken 65 for all the guests who came home, I used to pair it with Chicken Biryani / Mutton Biryani. I was pure lazy and used to get a store bought Chicken 65 masala packet marinate the chicken with the spices overnight and deep fry them the next day before serving the feast. That store bought masala packet worked like a charm, I didnt have to do any bit of work. Over the years I have grown from the store bought masalas to the full homemade masalas. I love it fresh and dont even store them, if you know what I mean. i think I have talked enough lets move on to the recipe. Please follow the notes before trying out this fool-proof recipe.
