Chicken 65 is a spicy, deep-fried chicken or a quick snack.
History :
Chicken 65 has its origins firmly rooted in South India. It was introduced by Chennai’s famous Chef A.M. Buhari in 1965 at his Buhari Hotel. The idea for such a dish originated when India was at war against Pakistan. Buhari wanted to serve the soldiers some delicious non-vegetarian fare that could be prepared instantly, and Chicken 65 was the result of such an experiment.
However, there are many other versions behind the naming of Chicken 65. Some food experts say it was so-called because 65 small pieces of chicken were used to prepare the food. Others point out to the use of 65 kinds of chillies and peppers that was used for the making of the masaala. There is another story that a 65-day-old chicken was used to prepare it is also popular. Another much-talked about tale is that it was the 65th item on the soldiers’ menu list.
But, the first version by Buhari hotel says the item was named as it was made in 1965, and is accepted widely.
Ingredients :
i) Chicken (boneless) - 300 grams
ii) Yogurt - 2 tablespoon
iii) Red chilli powder - 2 tablespoon (as per taste)
iv) Black pepper - 1/2 tablespoon
v) Lemon juice - 2 tablespoon
vi) Ginger paste - 1 tablespoon
vii) Garlic paste - 1 tablespoon
viiii) Cumin powder - 4 tablespoon
ix) Refined flour - 3 tablespoon
x) Corn flour - 2 tablespoon
xi) Rice flour - 1 tablespoon
xii) Salt - As per taste
For Tempering :
i) Oil - 2 tablespoon
ii) Garlic chopped - 1 tablespoon
iii) Green chillies chopped - 2 pieces
iv) Curry leaves - As many as you want
Preparation :
i) Take a clean bowl. Add Chicken, lemon juices,red chilli powder, black pepper, cumin powder, salt and yogurt. Mix it well.
ii) Set aside the mixed chicken bowl atleast 15 to 20 minutes.
iii) Take a separate bowl now for the coating, add refined flour, corn flour, rice flour and a pinch of salt, your coating is ready.
iv) After that add marinated chicken pieces in the coating powder, cover it well with the powder from top to bottom. Now deep fry it (Till Golden Brown).
v) For Tempering, add oil in the pan,chopped garlic, green chillies and curry leaves. Saute a little (don't get the garlics deep fried).
vi) Now, add the fried chicken pieces into the tempering and toss it and your Chicken 65 is ready to serve.
Note -
* Can use chicken with bones also if boneless are not available *
* Can use Corn flakes, if rice flour and corn flour not available *
* Garnish with ring onions, coriander leaves, lemon slices and serve it with tangy chutney*
Eat this tasty deep fried Chicken snack during your lockdown period. :)
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