Best recipe of chicken 65 step by step
This is a favorite dish of non-veg-eaters, although chicken 65 is quite popular as a South Indian start, it is now being served in parties in North India as well. There are many ways to make a recipe for chicken 65, it is not too difficult to make nor does it take much time. So let’s take a look at its simple recipe…
What is chicken 65
A spicy, deep-fried delicacy from down south, Chennai to be precise, Chicken 65 can be had as an entrée or a quick snack any time of the day. Made of boneless chicken, it is a quick and easy recipe to make and worth kick-starting the party on a spicy note!
This is the sort of dish that can set your mouth on fire, make your heart beat faster and kick the usual bread-coated fried chicken to the curb. It’s deep-fried (of course), with this crazy saltiness and crunchiness to it, and punchy flavors of curry leaves, ginger, garlic, chilies and all the ingredients that make a happy Indian dish. Chicken 65 is a classic and a classic deserves special mention.
A Delicious chicken 65 history
Although Chicken 65 is well established as being the invention of A.M Buhari of the Buhari Hotel chain, its popularity as a dish has spawned several myths about its origin. One account claims that the dish emerged as a simple meal solution for Indian soldiers in 1965.
Another account claims that it is a dish containing 65 chili peppers devised by an enterprising hotelier. It is also claimed to relate to a requirement for the meat to be from 65-day-old chickens. Still, others claim that it means 65 pieces of chicken.
One account suggests that Chicken 65 was named so because the marinade took 65 days to prepare. But it’s unlikely that this is true because common sense alone defies this logic.
Chicken 65 origin
Sometimes, such a dish is more about the place than the food itself. So if someone gave me Chicken 65 in an upscale restaurant, I don’t think I’ll enjoy it as much as I would at the want-to-pull-my-hair-out-crowded Andhra Bhawan.
The other great thing about classics is that it encourages arguments. People of different age groups and generations have their own versions. It’s hard to define, yes, but when you eat the real thing, you just know it. So let’s get to the heart of an all-time favorite, the Chicken 65.
Amitabh Bachchan had asked the same question in the popular TV show Kaun Banega Crorepati, Season 1 that I’m about to ask you now – “where does the dish Chicken 65 come from?”
Is Chicken 65 a Chinese dish?
Chicken 65: The Different TheoriesThe first and most popular theory suggests that Chicken 65 was invented in Tamil Nadu by a gentleman called A.M. Buhari in the year 1965. It was introduced at the Buhari Hotel; a fine dining restaurant in Chennai which used to offer Chicken 78 and Chicken 82, and still sells the Chicken 90.
Another theory, though not as popular is that Chicken 65 was made with 65 awfully spicy chilies. It is believed that eating chili was a testament to how manly you were. So if you could get yourself through a plate of Chicken 65 then it would be a reflection on your true manhood.
health benefit of chicken 65
variation of chicken 65
Chicken 65 can be made in the form of chicken 65 dry and chicken 65 gravy. The dry version is just the deep-fried version of the marinated chicken. This recipe can be used as an iftar snack during the month of Ramadan and it can be included as an iftar meal…
Dry chicken 65:
Marinate the chicken with salt, red chili powder, turmeric powder, ginger garlic paste, garam masala powder, egg beaten, cornflour, maida and mix all the ingredients well. Marinate the chicken for half an hour and deep fry in oil…
This gives the chicken 65 dry recipe version.
Watch the video of this recipe…
Best recipe of chicken 65 step by step
👥 Yield: 4 serving 🔪 Prep. Time: 10 minute🍳 Cooking Time :40 minute 🕜 Total Time: 50 minute
chicken 65 ingredients
For Marinade-
For Tampering –
For Fry-
How to make chicken 65 Easy step by step
First of all, wash the chicken thoroughly two to three times with water.
Take the chicken in a mixing bowl. Now put cornflour, rice flour, and maida in it.
Now add all the powdered spices, salt as per taste, ginger-garlic paste and lemon juice. And mix them all well with the chicken.
Now mix this mixture well. Mix it in such a way that a paste of spices is formed on the chicken and keep this chicken mixture covered for 20 minutes to marinate.
Notes:
- Do not add eggs if you want while making chicken 65.
- In this recipe, the egg is kept only as an option, adding it keeps the meat soft, but if you leave it for some time, it will start smelling.
- It’s important to fry the chicken in low heat otherwise the outside will start to begin while the inside remains raw.
- If you want the color you see in restaurants, you have to add a red food color.
- If you don’t have corn flour, use rice flour to give the outside a bit of crispness.
- My version was not very spicy so adjust the heat level to your preference. Using Kashmiri chili powder will give you.
- chicken a brighter color than regular chili powder, without the use of food colors. If the marinade is too thick, you can add some water.
- If your yogurt is not sour and you don’t have vinegar or don’t want to use it, add a few drops of lemon juice to the marinade.
Watch the video of Chicken 65 recipe…
I hope you will surely like this dish. Do share it among your family and friends, if you want to give any kind of deficiency or any suggestion in it, do comment, And for similar posts, please subscribe to our blog www.recifit.com with Email.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running.
