An original Chennai recipe, the Chicken 65 has for years been the best accompaniment to most main courses.
1 kg chicken joint
1 large onion
Medium size chunk of ginger
4 cloves of garlic
Salt and pepper to taste
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon dry coriander powder
400 grams curd
2 tablespoons water
8 tablespoons coconut oil
In a food processor add onion, garlic and ginger. Blend all the ingredients into a fine paste.
Now add curd, red chilli powder, salt, cumin powder, coriander powder and pepper powder to the paste and stir it to form the marinade base.
Place the chicken in the marinate base for 15 minutes.
Take a pressure cooker with some water and lay the chicken. Put on the lid and pressure cook the chicken till the first whistle.
Remove it from heat and let the chicken cook in its steam for a few minutes.
While chicken is still in the pressure cooker, heat coconut oil in a wok.
Finally add the semi cooked chicken to the wok and roast on high heat till it browns well.