Why is this name- Chicken 65?

Chicken 65's origin is unclear, with different stories circulating about its creation. One story claims it was invented in a Chennai military canteen during the 1960s, where dishes were numbered. Another theory suggests it was named after the year it was created. Some believe it was first made at Hotel Buhari in Chennai, where it was the 65th item on the menu and contained 65 chili peppers. Others say it requires 65 spices, 65 days of marination, or one chicken cut into 65 pieces. However, the modern version is a simple snack marinated in basic spices and fried. Here are details about the various versions of the dish.

What is the origin of Chicken 65?

Chicken 65's creation is a topic of debate. One theory is that it originated in a Chennai military canteen during the 1960s. Another theory suggests it was named after the year it was created. Some believe it was first made at Hotel Buhari in Chennai, where it was the 65th item on the menu and contained 65 chili peppers. Others say it calls for 65 spices, 65 days of marination, or one chicken cut into 65 pieces. However, the modern version is a simple snack made with basic spices and marinated before frying. Here are details about the different versions of the dish.

Is Chicken 65 famous?

Taste Atlas listed the top 10 fried chicken dishes worldwide. Chicken 65, a popular Indian chicken snack, made the list. It's a well-known Indian dish

Chicken 65 Recipe step-by-step with video Debjanir Rannaghar

Name: Chicken 65 Recipe | Making Chennai-style Chicken 65 at home - step-by-step with video
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Indian
Ingredients: 250g Chicken (Boneless); 150g Plain Curd; 30-40 Curry leaves; 1 Tsp. Cumin Powder; 1 Tsp. Coriander Powder; 1 Tsp. Garam Masala Powder; 1 Tsp. Turmeric Powder; 2.5 Tsp. Kashmiri Red Chili Powder; 1 Tsp. Black Pepper Powder; 1.5 Tsp. Salt; 1 Tbsp. Ginger Paste; 1 Tbsp. Garlic Paste; 50g Rice Flour; 1 Tsp. Kashmiri Red Chili Powder (optional); 300ml Vegetable Oil; 2 Tbsp. Chopped Garlic; 6 Green Chillies; 20-25 Curry Leaves; 1 Tsp. Kashmiri Red Chili Powder; 1 Tsp. Black Pepper Powder; 3 Tbsp. Lemon Juice; 1 Onion

Description

Chicken 65 is a popular snack in India that hails from the southern part of the country. The dish is known for its spicy and tangy flavor, as well as its crunchy consistency.

Ingredients

Units Scale

250g Chicken (Boneless)

For Marination

150g Plain Curd
30-40 Curry leaves
1 Tsp. Cumin Powder
1 Tsp. Coriander Powder
1 Tsp. Garam Masala Powder
1 Tsp. Turmeric Powder
2.5 Tsp. Kashmiri Red Chili Powder
1 Tsp. Black Pepper Powder
1.5 Tsp. Salt
1 Tbsp. Ginger Paste
1 Tbsp. Garlic Paste

Marination Stage 2

50g Rice Flour
1 Tsp. Kashmiri Red Chili Powder (optional)

To Fry

300ml Vegetable Oil

For Tempering

2 Tbsp. Chopped Garlic
6 Green Chillies
20-25 Curry Leaves
1 Tsp. Kashmiri Red Chili Powder
1 Tsp. Black Pepper Powder

While Serving

3 Tbsp. Lemon Juice
1 Onion

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Instructions

Begin by cutting the chicken into small cubes.
Now marinate it with a blend of spices and yogurt, including curry leaves, cumin powder, coriander powder, garam masala, Turmeric Powder, Kashmiri red chili powder, black pepper powder, salt, ginger paste, and garlic paste.
Allow the chicken to marinate at room temperature for at least two hours.
Now add rice flour and more Kashmiri red chili powder.
Marinate for another 30 minutes.
Heat enough oil in a pan.
Deep-fry the chicken in small batches for approximately five minutes per batch on medium heat.
As you wait for the chicken to fry, prepare curry leaves, chopped garlic, and green chili.
In the remaining oil, fry chopped garlic for a minute before adding green chilies and curry leaves.
Cook on high heat for one minute and add Kashmiri Red Chili Powder and Black Pepper Powder.
Toss the fried chicken for a minute and transfer it to a bowl.
Add some lemon juice before serving.

Notes

You don't need to use 4.5 teaspoons of Kashmiri Red Chili. Instead, you can use about 2 teaspoons and add some red food coloring.
To make Chicken 65, use skinless thigh or breast pieces of Chicken. Avoid overcooking breast pieces as Chicken dries out easily.

Prep Time: 10min
Standing Time: 30min
Cook Time: 20min
Category: Chicken, Snack
Method: Frying
Cuisine: Indian

Nutrition

Serving Size: 75g
Calories: 468
Sugar: 2.9g
Sodium: 657mg
Fat: 39.2g
Saturated Fat: 8g
Carbohydrates: 13.6g
Fiber: 2.1g
Protein: 15.3g
Cholesterol: 34mg