Chicken 65 is a classic Indian dish that has won hearts all over the world. Known for its spicy, tangy flavor and crispy texture, this dish is a favorite in restaurants and homes alike. Whether you’re a fan of Indian cuisine or just love experimenting with new recipes, this dish is a must-try. In this comprehensive blog post, we’ll explore everything from its origin and taste to detailed cooking instructions, variations, and tips for perfecting the Chicken 65 recipe.
History and Background
Chicken 65 is believed to have originated in Chennai, India, at the famous Buhari Hotel in 1965—hence the name. There are many stories behind the name, some suggesting that the dish was originally made with 65 different spices, while others claim that it was the 65th item on the menu. Regardless of its origin, Chicken 65 has become an iconic dish that showcases the vibrant flavors of South Indian cuisine.
Flavor Profile
The flavor of Chicken 65 is bold and spicy, with a perfect balance of heat and tanginess. The dish is characterized by its deep red color, which comes from a combination of red chili powder and other spices. The chicken is marinated with a mix of spices and yogurt, then deep-fried to achieve a crispy exterior while keeping the inside juicy and tender. The addition of curry leaves, green chilies, and garlic in the final seasoning elevates the dish, giving it a unique and addictive taste.
How to Make Chicken 65: Step-by-Step Guide
Making Chicken 65 at home is simpler than it seems. With the right ingredients and a little patience, you can recreate this restaurant favorite in your own kitchen. Let’s go through the Chicken 65 recipe step by step.
Ingredients
For the Chicken 65 Recipe, you’ll need the following ingredients:
For the Marinade:
- 500 grams of boneless chicken (cut into bite-sized pieces)
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 tablespoon lemon juice
- Salt to taste
For Frying:
- Oil for deep frying
- 1/2 cup cornflour or all-purpose flour
- 1/4 cup rice flour (optional for extra crispiness)
For Tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 sprig curry leaves
- 2-3 green chilies, slit
- 1 tablespoon chopped garlic
- A pinch of red chili powder (optional for extra spice)
Instructions
1. Marinate the Chicken:
- In a large bowl, mix the yogurt, ginger-garlic paste, red chili powder, turmeric, cumin, coriander, garam masala, lemon juice, and salt to create a marinade.
- Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl and let the chicken marinate for at least 1-2 hours in the refrigerator. For best results, marinate overnight.
2. Coat the Chicken:
Once the chicken is marinated, remove it from the refrigerator. In a separate bowl, mix the cornflour and rice flour. Coat the marinated chicken pieces in this flour mixture, ensuring an even layer.
3. Deep Fry the Chicken:
- Heat oil in a deep pan or skillet over medium heat. Once the oil is hot, carefully drop the coated chicken pieces into the oil. Fry them in batches to avoid overcrowding the pan.
- Fry the chicken until it turns golden brown and crispy, which should take about 6-8 minutes. Use a slotted spoon to remove the fried chicken from the oil and drain it on paper towels to remove excess oil.
4. Tempering:
- In a separate pan, heat 2 tablespoons of oil over medium heat. Add the mustard seeds and let them splutter.
- Add the curry leaves, green chilies, and chopped garlic. Sauté for a minute until the garlic turns golden brown and fragrant.
- If you prefer extra heat, sprinkle a pinch of red chili powder at this stage.
- Toss the fried chicken pieces in this tempering mixture until they are well-coated.
5. Serve:
Serve Chicken 65 hot, garnished with fresh coriander leaves. It pairs well with a side of lemon wedges and sliced onions. You can enjoy it as a snack, appetizer, or even as a main course with rice or naan.
Time Required:
- Preparation Time: 20 minutes (for marinating and preparing ingredients)
- Cooking Time: 20 minutes (for frying and tempering)
- Total Time: 40 minutes
Variations of the Chicken 65 Recipe
Chicken 65 is versatile and can be adapted in many ways to suit different tastes and dietary preferences. Here are a few popular variations:
1. Baked Chicken 65
For a healthier version, you can bake the marinated chicken instead of deep frying. Preheat your oven to 400°F (200°C) and arrange the marinated chicken pieces on a baking tray. Bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through and crispy.
2. Air-Fried Chicken 65
Another healthy variation of the Chicken 65 recipe is to use an air fryer. Preheat your air fryer to 360°F (180°C). Place the marinated chicken pieces in the air fryer basket in a single layer and cook for 15-20 minutes, shaking the basket halfway through for even cooking.
3. Dry Chicken 65
If you prefer a dry version without the extra tempering, simply skip the last step. After deep frying the chicken, serve it directly with a squeeze of lemon juice and a sprinkle of chaat masala for added flavor.
4. Chicken 65 Gravy
To make a gravy version, prepare a thick tomato-onion sauce with spices, and toss the fried chicken pieces in it. This version is ideal to serve with rice or roti.
5. Paneer 65 or Cauliflower 65
For vegetarians, you can replace chicken with paneer (Indian cottage cheese) or cauliflower. The marination and cooking process remain the same, resulting in a delicious vegetarian alternative.
Tips for the Perfect Chicken 65 Recipe
- Use Fresh Ingredients: Fresh chicken and spices will enhance the flavor and texture of the dish.
- Marinate for Longer: Allowing the chicken to marinate for an extended period ensures that the flavors penetrate deeply, making the dish more flavorful.
- Control the Heat: Adjust the level of spiciness according to your preference. You can reduce the amount of red chili powder or green chilies for a milder version.
- Crispiness: For extra crispy chicken, use a combination of cornflour and rice flour for coating. Rice flour adds an additional crunch.
- Don’t Overcrowd the Pan: When frying, make sure not to overcrowd the pan. Fry the chicken in small batches to ensure even cooking and crispiness.
Health Benefits of Chicken 65
While Chicken 65 is typically a rich and indulgent dish, it also offers some health benefits:
- High Protein Content: Chicken is a great source of lean protein, which is essential for muscle growth and repair.
- Spices with Health Benefits: Ingredients like turmeric, ginger, and garlic have anti-inflammatory and antioxidant properties.
- Customizable: You can control the amount of oil and spices used, making it a healthier option if prepared mindfully.
Nutritional Information
Out of 4 servings, each serving of Chicken 65 contains approximately:
- Calories: 250-300 kcal
- Carbohydrates: 15-20 grams
- Fats: 15-20 grams
- Protein: 20-25 grams
- Fiber: 1-2 grams
Final Thoughts
Chicken 65 is a beloved dish that brings together the vibrant flavors of Indian cuisine in one spicy, crispy bite. Whether you’re making it for a family dinner, a party appetizer, or just to satisfy a craving, this Chicken 65 recipe is sure to impress. With its endless variations, you can easily adapt it to suit your taste and dietary needs. So, gather your ingredients, follow the steps, and enjoy making this iconic dish at home.
Why is it called Chicken 65?
Chicken 65 is believed to have originated in 1965 at a hotel in Chennai, India. The number “65” is said to refer to the year it was created, though there are various stories about the name.
How do I make Chicken 65 less spicy?
To reduce the spiciness, use less red chili powder and green chilies in the marinade and tempering. You can also add a bit more yogurt to balance the heat.
Can I make Chicken 65 without deep frying?
Yes, you can bake or air-fry the chicken for a healthier version. Both methods still give you a crispy texture while using less oil.
What can I serve with Chicken 65?
Chicken 65 can be served as an appetizer with a side of lemon wedges and onion rings, or as a main dish with rice, naan, or roti.