Chicken 65 is a popular Indian dish that has been enjoyed for decades. This flavorful and spicy dish originated in Chennai, India, and has now become a staple in Indian restaurants worldwide. The dish gets its name from the fact that it was first served in 1965 at a restaurant called the Buhari Hotel in Chennai.
The dish is typically made with small pieces of boneless chicken that are marinated in a blend of spices and then deep-fried until crispy. The marinade for Chicken 65 usually includes a mix of yogurt, ginger, garlic, chili powder, and other spices. Some variations of the dish include the use of curry leaves, lemon juice, and red food coloring to give it a more vibrant red color.
The flavor of Chicken 65 is both spicy and tangy, with a hint of sweetness. The dish is typically served as an appetizer, but it can also be enjoyed as a main course with rice or naan. The spiciness of the dish can be adjusted to suit your taste, and it is often served with a cooling raita or mint chutney to balance out the heat.
There are many different recipes for Chicken 65, and each chef adds their own unique touch to the dish. Some recipes call for the use of cornflour or rice flour to make the chicken extra crispy, while others use a combination of spices that include cumin, coriander, and turmeric.
Chicken 65 has become a popular dish not just in India but also in other parts of the world. Its unique blend of spices and flavors has made it a favorite among food lovers, and it has even spawned new variations of the dish. For example, in some parts of India, you can find Fish 65, which is made using the same spices but with fish instead of chicken.
If you are a fan of spicy and flavorful dishes, then you must try Chicken 65. It is a dish that is sure to awaken your taste buds and leave you craving more. You can find the recipe for Chicken 65 online, or you can try it at your local Indian restaurant. Either way, you are in for a treat!
Chicken 65 is a popular spicy and tangy South Indian snack. Here's a recipe to make it
Ingredients:
500g boneless chicken, cut into small pieces
2 tbsp ginger-garlic paste
1 tbsp red chilli powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
1 tsp salt (or to taste)
1 tbsp lemon juice
2 tbsp cornflour
2 tbsp all-purpose flour
2 tbsp rice flour
1/4 cup yogurt
1 egg
Oil, for deep frying
Curry leaves, for garnish
For the marinade:
In a bowl, mix together ginger-garlic paste, red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala powder, salt, and lemon juice.
Add the chicken pieces and mix well. Marinate for at least 1 hour.
For the batter:
In a bowl, mix together cornflour, all-purpose flour, rice flour, yogurt, and egg.
Add a little water and mix to form a smooth batter.
To fry:
Heat oil in a deep pan over medium-high heat.
Dip each chicken piece in the batter and deep fry until golden brown and crispy.
Remove from oil and drain excess oil on paper towels.
Garnish with curry leaves and serve hot with lemon wedges.
Your delicious Chicken 65 is now ready to
Note: The recipe can be adjusted based on personal preference and taste. You can increase or decrease the spice level by adjusting the amount of red chilli powder used.
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