Chicken 65 Recipe

Chicken 65 is a popular South Indian appetizer that has won hearts across the globe with its spicy, tangy, and crispy flavors. Originating from Chennai, this dish has become a staple in many restaurants and households, thanks to its unique taste and easy preparation. Whether you prefer it as a dry snack or with a gravy twist, Chicken 65 is sure to satisfy your cravings.

Chicken 65 is not just another fried chicken dish; it’s a burst of flavors that combines the spiciness of red chilies, the tanginess of lemon, and the crispiness of fried chicken. This dish is a perfect appetizer for any occasion, whether it’s a family gathering, a festive celebration, or just a weekend treat. The best part? You can make it in various ways – deep-fried, baked, or even air-fried – to suit your health preferences.

The Story Behind Chicken 65

The origin of Chicken 65 is as intriguing as its taste. While there are several theories, the most popular one is that it was first made in 1965 at the Buhari Hotel in Chennai, India. Some say the “65” refers to the year it was introduced, while others believe it represents the number of chilies used in the original recipe. Whatever the truth, Chicken 65 has evolved over the years, with countless variations now available.

Ingredients and Preparation

Ingredients

• 600 grams (1.3 lbs) of chicken or 1 kg (2 lbs) bone-in chicken
• 1 tablespoon ginger garlic paste
• ⅓ teaspoon salt
• 1½ teaspoons Kashmiri red chili powder (adjust for spice tolerance)
• ¼ teaspoon turmeric
• 1 teaspoon garam masala (or a mix of ½ tsp garam masala, ¾ tsp coriander powder, ¼ tsp cumin powder)
• 2 sprigs of curry leaves, finely chopped
• 4 tablespoons curd (plain yogurt)
• 1 teaspoon lemon juice
• 4 tablespoons cornstarch (white corn flour)
• 2 tablespoons rice flour (or all-purpose flour)
• 1 egg white (or 2½ tablespoons curd)
• 1½ cups oil for deep frying
• 2 sprigs curry leaves, rinsed and patted dry
• 4 to 6 green chilies, slit, seeded, and patted dry
• 1 tablespoon chopped garlic (from 2 large cloves)
• ½ to 1 tablespoon garlic paste (or crushed garlic)
• 2 teaspoons Kashmiri red chili powder
• ½ teaspoon sugar
• 1 teaspoon lemon juice or vinegar (optional)
• 2 tablespoons water (leave out if using yogurt to temper)
• ¼ teaspoon salt (adjust to taste)
• ½ teaspoon ground black pepper (optional, for extra heat)

Preparation

1. Marinate the Chicken: Cut the chicken into uniform 1×1 inch pieces for even frying. In a large mixing bowl, add the chicken, salt, turmeric, red chili powder, garam masala, ginger garlic paste, lemon juice, yogurt, and chopped curry leaves. Mix well, cover, and let it marinate for at least 1 hour. For a deeper flavor, refrigerate for up to 36 hours.
2. Prepare the Ingredients for Tempering: Pat dry the curry leaves and deseeded green chilies. Set them aside. In a small bowl, mix the garlic paste, red chili powder, sugar, and lemon/vinegar/yogurt. Add water if not using yogurt to create a thick paste. Set this mixture aside.
3. Coat the Chicken: Once the chicken is marinated, add cornstarch, rice flour, and egg white (or curd) to the bowl. Mix well to ensure the chicken is evenly coated. The coating should be moist but not runny. If it’s too dry, add a splash of water.
4. Fry the Chicken: Heat oil in a deep, heavy-bottomed pan over medium heat. Test the oil’s temperature by dropping a small amount of batter into it; if it floats up quickly without browning, the oil is ready. Gently add the chicken pieces to the oil, ensuring not to overcrowd the pan. Fry until the chicken is crisp and golden, then remove it to a steel colander. Continue frying the remaining chicken in batches.
5. Fry the Curry Leaves and Chilies: After frying the chicken, lower the flame and fry the curry leaves until crisp. Next, fry the green chilies until blistered. Remove them from the oil and set aside.
6. Temper the Chicken: In a wok, heat 2 tablespoons of oil. Add chopped garlic, curry leaves, and slit green chilies. Stir fry until the curry leaves are crisp. Push the leaves and chilies to one side and lower the heat. Pour in the chili garlic paste, water, and salt. Cook until the water evaporates, leaving a thick chili sauce. Add the fried chicken to the wok and toss well to coat it with the sauce.
7. Serve: Garnish with the fried curry leaves and green chilies. Squeeze some lemon juice over the top and serve hot with fresh-cut onions.

Nutritional Information

• Calories: 531 kcal
• Carbohydrates: 17 g
• Protein: 30 g
• Fat: 37 g
• Saturated Fat: 7 g
• Polyunsaturated Fat: 9 g
• Monounsaturated Fat: 18 g
• Trans Fat: 1 g
• Cholesterol: 111 mg
• Sodium: 646 mg
• Potassium: 371 mg
• Fiber: 3 g
• Sugar: 3 g
• Vitamin A: 811 IU
• Vitamin C: 50 mg
• Calcium: 54 mg
• Iron: 2 mg

Cooking Variations

To Bake in the Oven

1. Preheat the oven to 200°C (390°F) for at least 15 minutes.
2. Line a baking tray with parchment paper or foil and place the chicken pieces on it.
3. Bake for 35-40 minutes, flipping after 20 minutes.
4. In the last few minutes, add the curry leaves and slit green chilies to the tray. Broil for 2 minutes.
5. Adjust the baking time as needed, since every oven is different.

To Air Fry

1. Place the marinated chicken on an air fryer parchment paper.
2. Air fry at 375°F (180°C) for 8 minutes, then flip the chicken and air fry for another 3-4 minutes.
3. Add the curry leaves and green chilies, and air fry for another 2 minutes.
4. Adjust the timing depending on how crispy you want the chicken.

Tips for the Perfect Chicken 65

• Marination Time: For the best flavor, marinate the chicken for at least 1 hour. However, marinating for up to 36 hours enhances the taste.
• Uniform Pieces: Cut the chicken into uniform pieces to ensure even cooking.
• Oil Temperature: The oil should be hot but not smoking. This helps in achieving a crispy texture without burning the chicken.
• Baking and Air Frying: These methods are healthier alternatives to deep frying. They reduce the amount of oil used while still giving a crispy result.
• Spice Level: Adjust the red chili powder according to your spice tolerance. Kashmiri red chili powder is milder and gives a vibrant color.

Also Read How To Prepare Paneer Tikka Masala

Frequently Asked Questions (FAQs)

1. Can I use boneless chicken for Chicken 65?
   • Yes, boneless chicken works well for this recipe. It cooks faster and is easier to eat.
2. Is Chicken 65 very spicy?
   • It can be spicy, but you can adjust the heat by using less chili powder or opting for a milder variety like Kashmiri red chili powder.
3. Can I make Chicken 65 without deep frying?
   • Yes, you can bake or air fry the chicken for a healthier version.
4. What can I serve with Chicken 65?
   • Chicken 65 pairs well with a variety of dips, salads, and even as a side with biryani or pulao.
5. How do I store leftovers?
   • Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to regain the crispiness.
6. Can I use sour curd for marination?
   • It’s best to avoid sour curd as it can overpower the flavors. Use fresh, thick yogurt instead.
7. What is the origin of Chicken 65?
   • Chicken 65 originated in Chennai, India, and was first served at the Buhari Hotel in 1965.
8. Can I use chicken thighs instead of breast?
   • Yes, chicken thighs are juicier and add more flavor to the dish.
9. What’s the difference between Chicken 65 dry and Chicken 65 gravy?
   • Chicken 65 dry is a crispy snack, while Chicken 65 gravy has a saucy consistency, perfect for pairing with rice or bread.
10. How do I make Chicken 65 gravy?
    • To make gravy, prepare a spicy tomato-based sauce and toss the fried chicken in it until well coated.

Conclusion

Chicken 65 is a versatile and delicious dish that can be enjoyed in many ways. Whether you like it dry, with gravy, deep-fried, baked, or air-fried, this recipe is sure to impress. With the right balance of spices and a little bit of patience, you can recreate this restaurant-style favorite right in your kitchen. Perfect for any occasion, Chicken 65 is a must-try for all chicken lovers!