Chicken 65 Recipe: Spicy, Delicious & Easy To Make!

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Chicken 65 is a fiery and flavorful chicken dish that originated in Chennai, India. Its vibrant red color and tantalizing blend of spices make it a favorite appetizer or side dish in many restaurants and homes. This recipe brings the authentic taste of Chicken 65 right to your kitchen. — Retirement Age: What Is The Best Age To Retire?

What is Chicken 65?

Chicken 65 is believed to have been first introduced in 1965 at the Buhari Hotel in Chennai. The dish's name is said to have originated from being the 65th item on the hotel's menu. Over the years, numerous variations and stories about its origin have emerged, but the core elements of spicy marinated chicken deep-fried to perfection remain consistent. — Al's Home Run Record: The Complete History

Ingredients You'll Need:

  • 500g boneless chicken, cut into small pieces
  • 1 tbsp ginger-garlic paste
  • 1-2 green chilies, finely chopped (adjust to your spice preference)
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tbsp lemon juice
  • 1 tbsp yogurt
  • 1 tbsp cornflour
  • 1 tbsp rice flour
  • 1 egg
  • A few drops of red food coloring (optional, for vibrant color)
  • Salt to taste
  • Oil for deep frying
  • Curry leaves for garnish

Step-by-Step Instructions:

  1. Marinate the Chicken: In a bowl, combine the chicken pieces with ginger-garlic paste, green chilies, red chili powder, turmeric powder, garam masala, lemon juice, yogurt, cornflour, rice flour, egg, and salt. Mix well to ensure the chicken is evenly coated. Add red food coloring if desired.
  2. Rest: Allow the chicken to marinate for at least 1-2 hours in the refrigerator. This helps the flavors to penetrate the meat.
  3. Deep Fry: Heat oil in a deep frying pan or wok over medium-high heat. Carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan.
  4. Fry Until Golden: Fry the chicken until it is golden brown and cooked through, about 6-8 minutes per batch. Remove the chicken with a slotted spoon and place it on a paper towel-lined plate to drain excess oil.
  5. Temper the Spices (Optional): For extra flavor, you can temper some spices. In a separate small pan, heat 1 tablespoon of oil. Add curry leaves and fry for a few seconds until they splutter. Pour this over the fried chicken.
  6. Serve: Garnish with fresh curry leaves and serve Chicken 65 hot as an appetizer or side dish.

Tips for the Perfect Chicken 65:

  • Marination Time: The longer you marinate the chicken, the more flavorful it will be. Overnight marination is ideal.
  • Spice Level: Adjust the amount of green chilies and red chili powder to suit your spice preference.
  • Frying Temperature: Ensure the oil is hot enough before adding the chicken. If the oil is not hot enough, the chicken will absorb too much oil and become soggy.
  • Crispy Texture: For extra crispy chicken, you can double fry it. Fry the chicken once, remove it, let it cool slightly, and then fry it again until golden brown.

Serving Suggestions:

Chicken 65 is incredibly versatile and can be served in various ways:

  • As a standalone appetizer with a sprinkle of lemon juice.
  • As a side dish with biryani or fried rice.
  • Wrapped in naan or roti with a side of mint chutney.
  • As part of a larger Indian-inspired feast.

Variations:

  • Chicken 65 Dry: This version is typically served without a gravy.
  • Chicken 65 Gravy: Some variations include a spicy gravy made with yogurt, tomato paste, and additional spices.
  • Vegetarian 65: You can adapt this recipe using paneer (Indian cheese) or cauliflower instead of chicken.

Enjoy making this classic Indian dish at home. Serve hot and savor the burst of flavors! — Is Mike Greenwell Still Alive? The Truth Revealed