SPECIAL CHICKEN 65 RECIPE

Chicken 65: A Spicy and Crispy Delight

Chicken 65 is a beloved South Indian dish known for its bold flavors, crispy texture, and vibrant red color. This deep-fried delicacy is a favorite appetizer and pairs well with a variety of dips and chutneys. While its origin is widely debated, one thing is certain—it is an irresistible treat for spice lovers. If you are looking for a simple and unique way to prepare Chicken 65, this recipe will guide you through the process effortlessly.

The Story Behind Chicken 65

Many theories surround the name and origin of Chicken 65. Some believe it was introduced in 1965 at the Buhari Hotel in Chennai, while others say it refers to the 65-day-old chickens used for the dish. Another interesting theory suggests that soldiers in South India created this dish using 65 different spices. Regardless of its origins, Chicken 65 has gained immense popularity and is now a staple in Indian cuisine.

Ingredients You’ll Need

To make this delicious Chicken 65 at home, you’ll need the following ingredients:

For Marination:

• 500 grams of boneless chicken (cut into bite-sized pieces)
• 2 tablespoons of yogurt
• 1 tablespoon of ginger-garlic paste
• 1 teaspoon of red chili powder
• ½ teaspoon of turmeric powder
• 1 teaspoon of garam masala
• 1 teaspoon of cumin powder
• 1 teaspoon of black pepper powder
• 1 tablespoon of lemon juice
• 2 tablespoons of cornflour
• 2 tablespoons of rice flour
• Salt to taste
• A few curry leaves

For Frying:

• Oil for deep frying

For Tempering (Optional):

• 1 tablespoon of oil
• 1 teaspoon of mustard seeds
• 1 teaspoon of chopped garlic
• 2-3 green chilies (slit)
• A handful of curry leaves
• 1 teaspoon of red chili powder
• 2 tablespoons of yogurt

Step-by-Step Cooking Instructions

Step 1: Marinate the Chicken

1. In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin powder, black pepper powder, lemon juice, cornflour, and rice flour.
2. Add the chicken pieces and mix well to ensure each piece is coated evenly.
3. Let the marinated chicken rest for at least 30 minutes. For best results, refrigerate it for an hour to enhance the flavors.

Step 2: Deep Fry the Chicken

1. Heat oil in a deep pan or kadhai over medium heat.
2. Once the oil is hot, carefully drop in the marinated chicken pieces in batches.
3. Fry until golden brown and crispy, ensuring they are cooked through.
4. Remove and drain on a paper towel to absorb excess oil.

Step 3: Optional Tempering for Extra Flavor

1. In a separate pan, heat a tablespoon of oil.
2. Add mustard seeds and let them splutter.
3. Toss in chopped garlic, slit green chilies, and curry leaves. Sauté for a few seconds.
4. Add red chili powder and yogurt, stirring quickly to prevent curdling.
5. Toss in the fried chicken and mix well until evenly coated.
6. Cook for another minute, then remove from heat.

Serving Suggestions

Serve hot with a side of mint chutney, tomato ketchup, or garlic sauce. Garnish with fresh coriander leaves and lemon wedges for an extra zest of flavor. Chicken 65 also pairs wonderfully with naan, roti, or even as a side dish to biryani.

Tips for the Perfect Chicken 65

• Marination is key: Letting the chicken rest in the marinade enhances the flavors.
• Use rice flour: It adds extra crispiness to the chicken.
• Maintain oil temperature: Frying in hot oil ensures a crispy texture without making it oily.
• Adjust spice levels: Modify the chili powder and green chilies according to your preference.

Final Thoughts

Chicken 65 is a delightful dish that is easy to prepare and incredibly satisfying. Whether you’re making it for a party or a quick snack, this recipe guarantees a crispy, spicy, and flavorful treat. Try this simple version at home and indulge in the magic of South Indian flavors!