Chicken 65 Recipe | Chicken Kabab
Chicken 65 Recipe
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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 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. 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 this was also one of the questions on Kaun Banega Crorepati, a quiz show hosted by Amitabh Bachchan and hosted by Siddarth Basu on Doordarshan in 1990.

Ingredients for chicken 65/chicken kabab recipe

  • Chicken pieces – 1.5 kg
  • Chicken 65 masala – 100g
  • Ginger garlic paste – 3.5 tbsp
  • Egg – 2
  • Curry leaves – 1 sprig
  • Oil – for frying
  • Lemon & Onion

Method to prepare chicken 65/chicken kabab recipe

1. Cut 1 ½ Kg chicken into medium pieces & keep aside

2. Add 3 1/2 tsp of BON ginger garlic paste

3. Add 2 eggs & 100g BON Kebab/65 Masala

4. Mix well with chicken & marinate for 1 hr

5. Deep fry the chicken on medium heat until well done

6. Serve with lemon quarts & onion rings

Notes : 

  • 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 kabab 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 a juicy soft chicken kabab , marinate it overnight or for at least 2 hours. Otherwise, it will become hard and rubbery.
  • Chicken kabab is best made with tender chicken thighs.

Recipe Card

Chicken 65 Recipe

Chicken 65 | Chicken kabab recipe

Chicken 65 is a popular Indian dish made with marinated and deep-fried chicken pieces. The dish is believed to have originated in a restaurant in Chennai, India in the 1960s.
To make Chicken 65, boneless chicken pieces are marinated in a mixture of yogurt, red chili powder, ginger-garlic paste, turmeric, and other spices. The marinated chicken is then deep-fried until golden brown.
The dish is typically served as a starter or appetizer and can be garnished with chopped cilantro or curry leaves for added flavor. Some variations of the recipe may include the addition of curry leaves or mustard seeds to the marinade or the use of a different protein such as shrimp or tofu.
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Appetizer
Cuisine Indian
Servings 4
Calories 390 kcal

Ingredients
  

Ingredients for chicken 65/chicken kabab recipe

  • 1.5 kg Chicken pieces
  • 100 g Chicken 65 masala
  • tbsp Ginger garlic paste
  • 2 no Egg
  • 1 Sprig Curry leaves
  • Oil – for frying

Instructions
 

Method to prepare chicken 65/chicken kabab recipe

  • Cut 1½ Kg chicken into medium pieces & keep aside
  • Add 3.5 tsp of BON ginger garlic paste
  •  Add 2 eggs & 100g BON Kebab/65 Masala
  • Mix well with chicken & marinate for 1 hr
  • Deep fry the chicken on medium heat until well done
  •  Serve with lemon quarts & onion rings

Video

Keyword chicken 65, chicken kabab recipe

FAQ’s

Why do they call it Chicken 65?

Chicken 65 earned its moniker when it was first produced in 1965 at the Buhari Hotel when it was enthusiastically embraced.

What does Chicken 65 taste like?

Boneless chicken breasts are tenderly flavored and covered in a hot, sticky sauce in Chicken 65 recipe.

What kind of chicken pieces work best in a recipe for chicken 65?

This requires the addition of boneless or chicken with bone.

How long should the chicken pieces marinade before being used in chicken 65?

It should be marinated for at least 30 minutes, but it can potentially be marinated overnight.

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