Chicken – 65

Yesterday during our skype conversation, Yuvi tried to pounce on his dad by head-butting the laptop screen to directly jump into America. It is Yuvi’s way of saying “I miss you”.

Jagan is more away than in. He’s away for most occasions – kids’ first day of school, his own birthday, Hasini’s birthday and now our wedding anniversary. I was going to make a classic Tiramisu for our wedding Anniversary today, from scratch but didn’t have Rum. If only Jagan were here!

I am fighting the lone battle against lizards and “Maravattais” (millipede) in our house. Even yesterday, I kicked out a maravattai that had found its way into our bathroom. I am not enjoying driving during weekends and definitely not finding parking. I never worried about car repairs, AC repairs, bills and public relations at home. It is hard to believe that Jagan was taking care of all of these silently while watching “Two and half men” and “Destroyed in seconds” and while always being “just now seen”  on whatsapp. It is my way of saying “I miss you”.

So I made chicken-65 instead (of Tiramisu). How in the world Chicken-65 instead of Tiramisu? We love both equally. Jagan’s love of chicken is un-paralleled. Hasini takes right after him. She even eats like him I noticed yesterday just like how Bhagyaraj’s son in “Mouna Geethangal" adjusts his glasses like his dad. Bhagyaraj is a genius. Anybody who disagrees is... is... is not my friend.

I made this lip-smacking chicken-65 (courtesy: Chef Jacob’s cookbook “Asaiva samayal”) and Jagan’s favourite coconut and poppy seed chicken curry along with chappathis yesterday and wolfed down everything to my heart’s content all the while thinking how much Jagan would have enjoyed this meal.

For more south-indian non-vegetarian recipes check out Maayandi Kudumbathinar Menu | South-Indian Non-vegetarian dishes

Prep time: 15 mins
Cooking time: 15 mins
Serves: 3

Ingredients

Boneless Chicken cut into small pieces – ¼ kilo
Oil for deep frying
Curry leaves – 1 stem
Onion – 1 medium chopped fine
Green chilli – 1 chopped fine
Ginger – 1 inch minced
Garlic – 4 pods minced

Marinade

Ginger – 1 inch piece
Garlic – 5 pods
Green chillies – 3
Kashmiri Red chilli powder – 2 tsp
Salt to taste

Dipping Batter

Corn flour – 4 tbsp
Water – ¾ cup

Saute mixture

Whisked yogurt – ¼ cup
Salt – a pinch
Kashmiri red chilli powder – 1 tsp
Turmeric powder – ¼ tsp

Method

1. Clean chicken, pat dry and cut into small pieces. Transfer to a bowl.
2. Grind together all ingredients under marinade adding very little water to a thick paste. Dump the marinade over the chicken and mix well with your hands. Let marinate for half an hour.
3. Prepare the dipping batter by whisking corn flour and water to make a very thin batter.
4. Heat oil for deep frying. When the oil is hot, dip one chicken piece at a time into the batter and gently drop into the oil. Repeat with more chicken pieces but don’t crowd the pan.  Deep fry in batches to a golden brown colour. Remove to a plate. Carefully transfer most of the hot oil from the pan to another bowl for later use leaving behind just 2-3 tablespoons of oil. Reduce heat to low.
5. Whisk the yogurt well. Add in red chilli powder, salt and turmeric and whisk again. Keep ready.
6. To the reduced oil, add minced ginger, garlic, curry leaves and onion and fry till the onions turn translucent. Transfer the fried chicken back into the pan along with any juices that have accumulated. Mix well. Now pour in the whisked yogurt mixture and toss well till all the yogurt is absorbed and there are no traces of white. This might take about 2-4 minutes. Switch off and serve hot.
   Notes:

1. Vegetarians can substitute cauliflower or paneer for the chicken and proceed with the recipe. Just as delicious.