The origin of chicken 65 dates back to early 60's. There are different stories behind its name, whatever the story be, its the taste which has made this dish an all time favourite. Very popular in restaurants and fast food menus. But with the right use of spices the same restaurant quality can be aquirred with ease at home.

1/2 kg Boneless Chicken
3-4 drops Red-Orange Color
1 tbsp Ginger-Garlic Paste
1 tsp Fresh Garam Masala
1 1/2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tbsp Corn Flour
Hand full of Curry Patha
5-6 Green Chillies
1/4 cup Corriender
Salt to taste
Oil for frying

Cut chicken into small pieces and wash them.
To the chicken add ginger-garlic paste, garam-masala pwd, colour, corn flour, chillie pwd, salt turmeric pwd. Mix them well.
Let it marinate for about 1/2 an hour.
After that heat oil in a kadai and deep fry the marinated chicken taking 8-9 pieces at a time.After the chicken becomes crispy but not dark colour take them off.
Now in the same oil deep fry the curry patha, slited (length wise) green chillies till crispy.
At last decorate the fried chicken with fried curry patha, green chillies and corriender.

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