Chicken 65 is a popular and spicy deep-fried chicken dish that is believed to have originated in South India.
It’s a popular appetizer or snack known for its bold flavors and is often served in Indian restaurants and street food stalls.
The name “Chicken 65” is somewhat mysterious, and there are various theories about its origin, including one that suggests it was the 65th item on a menu, but the exact origin remains uncertain.
Few People Claims, Chicen 65, Originating from Hotel Buhari, Chennai, India, as an Entree or Quick Snack
There are many resaon behind Chicke 65 name. one is Chicken was marinated for 65 days another is in The Year 1965 Chicken 65 was first made at the Buhari Hotel in Chennai. Last one is the Priary Reason of Chicken 65 name.
Ingredients:
500 grams boneless chicken pieces, cut into bite-sized cubes
2 tablespoons yogurt
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder (adjust to your spice preference)
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 tablespoon lemon juice
2 tablespoons cornstarch or all-purpose flour
2 tablespoons rice flour
Salt to taste
Oil for deep frying
Curry leaves and green chilies for garnish
Red food coloring (optional for the traditional red color)
Instructions:
In a mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and a pinch of salt. If you want the traditional red color, add a few drops of red food coloring.
Add the chicken pieces to the marinade and mix well. Allow the chicken to marinate for at least 30 minutes to an hour, refrigerated.
In a separate bowl, mix the cornstarch and rice flour together. This will be used to coat the chicken before frying.
Heat oil in a deep pan for frying. When the oil is hot, reduce the heat to medium.
Take each marinated chicken piece, coat it with the flour mixture, and deep fry until they are crispy and golden brown. Ensure the chicken is cooked through.
Remove the fried chicken pieces from the oil and drain them on paper towels to remove excess oil.
In a separate pan, heat a little oil and add curry leaves and green chilies for a few seconds. Then, add the fried chicken pieces to the pan and toss them for a few minutes to coat them with the aromatic tempering.
Serve Chicken 65 hot, garnished with more curry leaves and green chilies.
Chicken 65 is known for its spicy and tangy flavors and is often enjoyed as a snack or appetizer, accompanied by chutney or as part of a larger Indian meal.
