Chicken 65

Chicken 65 is a very popular spicy, tasty and hot snack or a starter recipe originated from Hotel Buhari in Chennai. It is a treat for all chicken lovers!!

The flavor of this deep- fried chicken variety is attributed to red chilli, curry leaves and garlic.

There are many ways of making tasty chicken variety and this chicken 65 is clearly the winner because it is seasoned finally with red chilli, garlic which helps to keep the chicken soft and juicy even after hours of making.

It is done in easy steps by marinating, frying and seasoning the boneless chicken. It is an amazing party-appetizer and it could please any crowd. It can be made with breast portion of chicken though the thigh portion makes it more juicy as it is rich in high-fat content.

The most logically accepted meaning of 65 in Chicken 65 is that it was introduced and served in the Hotel Buhari, Chennai in the year 1965.

Let’s see how to make this tasty, hot, spicy restaurant-style Chicken 65 at home. It’s good to serve it hot.

INGREDIENTS

  • Boneless chicken- 500 gms
  • Corn flour- 2 full tbsp
  • Rice flour- 1 full tbsp
  • Curry leaves- 5 ( finely chopped)

For marination:

  • Ginger garlic paste- 1 tbsp
  • Yogurt- 2 tbsp
  • Egg white- 1 ( only white)
  • Red chilli powder with coriander powder mix- 1 tbsp
  • Turmeric powder- 1/4th tsp
  • Pepper powder- 1/2 tsp
  • Cumin powder- 1 tsp
  • Salt- as needed

For seasoning:

  • Mustard seeds- 1 tsp
  • Green chilli- 2 ( slit lengthwise)
  • Curry leaves- 10 to 15
  • Garlic cloves- 3 ( chopped finely)
  • Vinegar – 1 tsp dissolved in 2 tbsp of water
  • Red chilli powder- 1 tsp.

PROCEDURE

Clean the chicken well and drain the water. Chop it to slices.

Marinate the chicken with “for marination ” ingredients for atleast 30 minutes.
After marinating, add the corn flour, rice flour and 5 finely chopped curry leaves to the chicken pieces and mix it. Meanwhile heat oil in a pan.
Ready to be fried.
Once the oil is hot enough, turn the flame to medium . Fry the chicken pieces in 5 batches both the sides till it is cooked well to golden brown colour. It should not be crowded.

Once the chicken is cooked completely, the bubbles will reduce.
Drain it out to the tissue paper.
Once the chicken is completely fried, take 2 tbsp oil in a pan and start with seasoning ingredients. This process should be done quick. So be ready with ingredients. Add mustard seeds. Once mustard splutter, add green chillies and garlic.
Then add the curry leaves. Once the curry leaves turn crispy, add 1 tsp of red chilli powder in low flame. Let it not burn.
Now pour 1 tsp vinegar dissolved in 2 tbsp of water and let it bubble and get thick a bit.
Add the fried chicken and toss it for 1 minute to coat with the mixture. Do not heat the chicken for more time, as it will make the chicken hard.
Ready.

Lemon can be squeezed on top.

TIPS

  • It is best to marinate for 4 to 5 hours but marination should be done for atleast 30 minutes.