Chicken 65 is a popular Indian appetizer. We know this dish for its spicy and flavorful taste. To cook this dish, marinate the tender chicken pieces in a blend of yogurt and aromatic spices. Next, coat the chicken pieces with a crispy corn and rice flour mixture and finally, deep-fry to perfection. This dish is perfect for parties, gatherings, as well as a quick snack to satisfy your cravings.
Legendary Chicken 65 Recipe
4-6
servings20
minutes30
minutesSavor the iconic flavors of Chicken 65, a popular Indian dish with a fascinating history and cultural significance. Originating from Chennai, Tamil Nadu, this fiery and crispy chicken appetizer is believed to have been created in 1965 at the famous Buhari Hotel. The number 65 denotes the year of its inception, adding to its intrigue.
Chicken 65 has become a beloved part of Indian cuisine, with its unique blend of spices and tantalizing flavors. The marination of tender chicken pieces in yogurt and aromatic spices lends it a distinct taste and texture. Coated in a crispy flour mixture, the chicken is deep-fried to achieve a delightful crunch.
This dish has a significant presence in Indian culinary culture and is often served at weddings, parties, and restaurants across the country. Its popularity has extended beyond India’s borders, making it a sought-after appetizer in Indian restaurants worldwide.
Prepare Chicken 65 at home and relish the delectable combination of spices that make it truly special. Whether you enjoy it as an appetizer or a side dish, Chicken 65 promises to delight your taste buds and add a touch of spice to your dining experience.
Keep the screen of your device on
Ingredients
500 grams boneless chicken, cut into bite-sized pieces
2 tablespoons yogurt
2 tablespoons corn flour
2 tablespoons rice flour
1 tablespoon ginger-garlic paste
1 tablespoon red chili powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
Salt to taste
Oil for frying
Fresh coriander leaves for garnish
Lemon wedges for serving
Directions
- In a bowl, marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, garam masala powder, and salt. Let it marinate for at least 1 hour or overnight in the refrigerator for best results.
- In a separate bowl, combine corn flour and rice flour. Coat each marinated chicken piece with the flour mixture.
- Heat oil in a deep frying pan or kadai over medium heat.
- Once the oil is hot, add the coated chicken pieces in small batches and fry until they turn golden brown and crispy. Make sure to fry them in batches to maintain the oil temperature.
- Remove the fried chicken pieces using a slotted spoon and drain on a paper towel to remove excess oil.
- Garnish with fresh coriander leaves and serve hot with lemon wedges.
Quick Notes
- Adjust the amount of red chili powder according to your spice preference.
- You can add a few curry leaves or chopped green chilies for an extra flavor kick.
- Serve Chicken 65 as an appetizer or as a side dish with rice or roti
