Chicken 65 is a common spicy, deep fried chicken recipe in Tamil Nadu, India. Chicken 65 is commonly available from small shops to big Five Star Restaurants. Though there are many anecdotes about the origin of Chicken 65, Amitabh Bachchan’s Kaun Banega Crorepati (Season 1) and Siddarth Basu’s Quiz Time in Doordarshan featured Chicken 65 as an invention of AM Buhari the founder of Chennai’s Buhari Restaurant in the year 1965.
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There are many variations in the Chicken 65 recipe. The usual recipe is the inclusion of Chicken with or without bone and the inclusion of spices like Ginger, Garlic, Pepper etc, with vinegar. Usually it is marinated for about 2 hours and then deep fried in Coconut oil. There are numerous variations depending on the area and taste prevailing in that region.
Now we shall see how to make your own Chicken 65 Recipe.
- Chicken – 400 grams
- Riceflour – 2 tsp
- Corn flour – 2 tsp
- Chilli powder – 1 tsp
- Turmeric powder – ¼ tsp
- Garam masala – ¼ tsp
- Pepper powder – ¼ tsp
- Ginger garlic paste – 1 tsp
- Oil – 2 tsp
- Salt – To taste
- Lime – 2 tsp
- Oil – for deep frying
- Curry leaves – few
- Green chilli – 2
Clean the chicken. Mix all the ingredient given below the marinate heading.
Put chicken in this mixture and mix thoroughly. I forgot to add ginger garlic paste so i add it in the last. Keep it in the fridge for minimum half an hour.
Heat oil in a frying pan, add curry leaves and slitted green chilli. Once it is fried remove it. In the same oil fry the chickens till golden brown.
Sprinkle fried curry leaves and green chilli over it. Cut onion into thin slices. Serve hot with onion slices and lime pieces.