Masterchef Australia contestant Depinder Chhibber gave chicken 65 an unbelievable twist!
Indian-origin, Masterchef Australia contestant Deepinder Chhibber has swirled the culinary world with her unique fusion recipes. The Delhi-born chef has been the talk of the town for her unusual yet absolutely fascinating culinary creations and this time she took the love for fusion recipes up a notch by giving a unique twist to the popular South Indian recipe Chicken 65! Here’s all you need to know about her newest creation and how the judges were going gaga over it!
Indian influence
Season 13 of Masterchef Australia saw a wave of Indian classic recipes as the Indian origin contestant started her culinary journey with typical Punjabi food like Punjabi Chole, Tandoori Chicken and the judges loved her culinary creations, but gradually she tweaked her recipes by giving them an international touch like Thai Green curry cake or Bento box, but this time she tried her hands at one of the popular South Indian delicacies-Chicken 65 with instant noodles and gave it an unusual spin!
What’s unique about Chicken 65 ?
It is impossible to imagine spicy Chicken 65 prepared with instant noodles, but Chibber gave a fusion spin to this dish by amalgamating the best of South Indian cuisine and Oriental cuisine on one plate. Her unique style of cooking, the taste and crunchy texture of the dish left the judges impressed and made them call it a showstopper of the challenge!
How did she prepare it?
She replaced the use of flour for coating the marinated chicken with crushed instant noodles, which gave this chicken dish a unique crispy texture. Chicken 65 is a spicy dry dish made with the goodness of spices and topped with some curry leaves and chilli tempering, but making it with crushed instant noodles was no less than a challenge!
While Australian chef and judge Andy Allen, asked Depinder what she'd cooked? She explained that this dish originated in Chennai and it is “Deep fried, boneless chicken tossed in a tomato-tamarind, really heavy-duty sour, sweet sauce.”
She further elaborated how she used a mixture of noodles to coat the chicken pieces. “That is right up there with the best fried chicken that I could ever imagine eating,” said TV presenter and Scottish celebrity chef Jock Zonfrillo.