Chicken 65 is a spicy deep-fried chicken from South India that is usually served with an appetizer. It’s tossed in a spicy garlic-chilli sauce, which elevates this fried chicken to new heights.
This recipe will show you how to make the most flavorful and juicy chicken 65 that will make you proud and will rival any restaurant-style dish.
Why the name Chicken 65?
Consider a plate of delectable, fried chicken pieces; now, let’s make it even more delectable and specific: how about a plate of chicken 65? Isn’t it delicious?
Have you ever wondered why it’s called Chicken 65, despite the unusual name? You’d be mistaken if you assumed it came from China, like chilli and manchurian.
In fact, the origins of the Chicken 65 can be traced all the way back to South India. In 1965, A.M. Buhari, a well-known chef in Chennai, introduced it at his Buhari Hotel. When India was at war with Pakistan, the idea for such a dish arose. Buhari wanted to serve the soldiers some delectable non-vegetarian food that could be made quickly, and Chicken 65 fit the bill.
However, there are a variety of explanations for the name Chicken 65. According to some food experts, the dish was named after the 65 small pieces of chicken used in its preparation. Others point to the use of 65 different types of chillies and peppers in the masala’s preparation. Another popular story claims that a 65-day-old chicken was used to prepare it. It was also the 65th item on the soldiers’ menu list, according to legend.
However, the first version published by Buhari Hotel claims that the item was named after the year it was created, and that it is widely accepted. The origin of Chicken 65 was also one of the questions on Kaun Banega Crorepathi, a quiz show hosted by Amitabh Bachchan and hosted by Siddarth Basu on Doordarshan in 1990.
- Red Chilli
- Coriander powder
- Cashew nut
- Black salt
- Kasuri Methi
- Dry Ginger
- White Theel
- Fennel seeds
How to make Chicken 65 step by step
- Clean the chicken (800g) and cut it into medium-sized pieces.
- Marinate chicken with Chicken 65 Kabab Masala (5 tbsp), ginger-garlic paste (1 tbsp), yogurt (2 tbsp), egg (1), cornflour (1tsp), chopped coriander leaves, lime juice (1), and salt to taste. Keep it aside for an hour.
- At the point when you are prepared to fry, heat the oil in a Kadai or pan. How much oil ought to be to the point of nearly covering the pieces so the quantity required will depend on your pan.
- Gently add the marinated chicken pieces individually without covering and fry on a medium-low fire until golden brown, turning every once in a while. The outside ought to turn a dark golden brown any other way the meat will not be cooked through.
- The chicken pieces will contract a piece on searing as the dampness leaves the meat. The oil’s sizzling will also fade away completely. Perform a quick test and remove it from the oil. Channel on paper towels as you fry the following cluster. Add the curry leaves when you are cooking the last cluster and allowed it to turn fresh.
- The fried bits of chicken. Give everything a fast mix and serve hot.
- Cook the chicken with the seasoning ingredients in a skillet. If you have more chicken pieces, fry them in batches, then do the tempering separately and combine it with the fried chicken as directed in the recipe above.
- Normally, the chicken 65 served in restaurants is a fiery red colour, which is due to the addition of red colour, but I prefer not to add colour; instead, I would add more Kashmiri chilli powder for colour, and it’s always better to avoid the colour and eat it with the natural colour.
- If you want juicy soft chicken 65, marinate it overnight or for at least 2 hours. Otherwise, it will become hard and rubbery.
- Chicken 65 is best made with tender chicken thighs.