Wednesday, 21 May 2014

Indian Wednesday #10: Tamil Nadhu Fried Chicken

Chicken 65

This recipe is accompanied by a legend as to how the dish got its name. According to Monica Bhide, there are one of five different explanations for the unusual name of this dish, ranging from the age of the inventor to the number of spices involved. Certainly, this version doesn't involve sixty-five spices, but rather a smooth marinade of yoghurt, ginger, garlic and chile, with an oil and curry leaf dressing added at the end.

In the recipe, Bhide says 'Don't worry if the marinade looks pink!' due to the addition of red food coloring. Apparently, after cooking the chicken by deep frying it in oil it l turns red. I've included a before and after picture for you to demonstrate that one.

One of the most interesting things about this recipe is that even though the chicken is deep fried, it doesn't taste like it. In fact, it tastes to me as if it was cooked in an oven. Maybe its the marinade, but the chicken was succulent, tasty and not at all greasy, which is what I expected. All round, an amazing dish.

Wikipedia has some fun variations on the legend here.

'Don't worry if the marinade looks pink!'
It will turn red after frying. Ladies and gentlemen, Chicken 65

1 comment:

  1. oh... I just fell in love with this recipe! It looks so tasty! I'm feeling so hungry right now... :)