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PALLIPALAYAM CHICKEN FRY

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This recipe is super simple to make.The flavor comes from coconut oil, garlic, and dry red chilies.


 Pallipalayam (பள்ளிபாளையம்) is located close to Erode.  I tried this “pallipalayam chicken” with a friend this time in Chennai in a restaurant called “erode mess”. Obviously I am a vegetarian so I just tasted the masala. I liked it so I wanted to try it here. 

I would suggest using shallots for this. I did not have it so I used the onions. So 🙂 Try using shallots.


Other chicken recipes: SPICY KERALA COCONUT CHICKEN, SPICY CHENNAI CHICKEN ROAST

Serving Size:
Time:
Difficulty:

Ingredients

  • Coconut Oil – 1.5 tbsp
  • Curry leaves – 5-6
  • Dried Red Chillies – 12-13
  • Onions – 1 cup, chopped roughly or 15 shallots
  • Garlic – 7
  • Turmeric powder – 1 tsp
  • Chilli Powder – 1.5 tsp
  • Salt – 2 tsp
  • Chicken – 450Gms
  • Coconut – 1 tbsp chopped finely
  • Coriander Leaves – 1/2 tsp, chopped

Directions

  1. Grind shallots and garlic in a blender until it’s a smooth paste.
  2. Heat Oil in a pan on medium heat, add the curry leaves, dried red chillies and roast for a few seconds. 
  3. Add the onion garlic paste with salt. Roast for a minute.
  4. Add turmeric powder, chilli powder and fry for a minute.
  5. Add chicken mix well and 1/2 of water. 
  6. Close for 7-8 minutes and let chicken boil.
  7. Open the lid, add the chopped coconut and mix well.
  8. Then finally add the coriander leaves. CHICKEN IS ready!

Chicken 65 – Restaurant Style

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Chicken65-4

The famous deep-fried, south Indian appetizer 🙂 crispy outside and juicy inside!

Small pieces of chicken are marinated and then deep-fried till crisp.  This is one of the best things that you can do with chicken   I am sure there will be no one saying a no to this chicken recipe. This taste exactly like a restaurant one, I am sure you would love this recipe.

This is a recipe that I am updating the picture 🙂 from August 13, 2014! Omg! Time flies :D. It’s an old classic recipe I always use. I made this a week back with pepper chicken and biryani for my sweets. I bought a chicken breast used half for pepper chicken and used other half for chicken 65. Perfect for a single person J happy meal. I did not like my old picture 😉 much. Just trying to improve :). I had another recipe scheduled for this week 🙂 just inserted this into the schedule ;). I was so eager to post this.

Chicken 65 – I used to wonder where did this name come from and read some stories about this. There are many different stories for how the name came about but the most acceptable/logical theory seems to me is that it was introduced in 1965 by the famous Buhari hotel restaurant in Chennai. Many sources claim that “this dish originated in a military canteen in Chennai and as most of the soldiers, officers were from various parts of the country, to avoid language problems, they actually used a unique numbering system in the menu card/board and this particular dish was the 65th item on that menu. So it became chicken 65. But I used to wonder what happened to Dosa 16, lamb 36, omlette 01, why dint this dish survive. And I read one hilarious one, the chicken was cut on the 65th day! Hehe! Funny!

My other chicken favourite recipes:  Spicy chicken roast, pepper chicken curry, sweet and spicy garlic chicken drumsticks, spicy chicken egg fry noodles

This taste great as an appetizer. Also taste great with lamb biryani, shrimp biryani, chicken biryani.

 

5.0 from 2 reviews
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Chicken 65
Author: 
Recipe type: Appetizer
Cuisine: Indian
 
Ingredients

  • For the Marinade:
  • Chicken – (try to use thigh meat) but I used two chicken breast.
  • Chillis – slit into slices
  • Turmeric powder – Just a pinch
  • Cumin powder – 1 tbsp
  • Chilli powder – 1 1⁄2 tbsp
  • Coriander powder – 1 tbs
  • Red colour – just a pinch
  • Ginger garlic paste – 1 tsp (I always blend fresh garlic and ginger)
  • Chilli garlic paste – 1 tbsp
  • Salt – 2 tblsp
  • Ajinomoto – 1 Tsp
  • Pepper powder – 1 Tsp
  • Corn flour – 3 tbsp
  • Egg – 1

  • Other ingredients:
  • Oil - for deep frying
  • Curry Leaves - few
  • Green Chilies - 2 halved
  • Lemon - ½ wedge just to season
Instructions
  1. Take a mixing bowl and mix all the ingredients under the “marinade” section. I usually rest it overnight. Allow it to rest at least for two-three hours.
  2. Heat the oil to deep fry the chicken in medium flame. When oil becomes hot, add the chicken in batches and deep fry them till it becomes crispy and turns brown. Remove extra oil using by placing them on a kitchen tissue.
  3. In the same oil, just fry the slit green chillies and curry leaves. Place it on the top of the chicken, squeeze lemon to garnish.
Notes
1.When frying chicken,Egg makes a nice coating and seals the edges. Juices won't escape making the chicken tender.

2.The more resting time the softer the chicken 65 will be.

3.You can also temper with cumin seeds, chopped garlic,. Fry for 30 sec.

4.I used chicken breast because I did not get chicken thigh that day, try to use chicken thigh. It's juicier.

5.If you want to avoid red colour, you can use Kashmiri chilli paste and do with no colour. It tastes the same with no difference.

6.You can also onion to garnish.
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