Savory, Tangy, Spicy chunks of Crispy Fried Chicken.. in the Chennai way. No wonder this is a regularly ordered item at any South Indian Restaurant. Here are two ways to make it. The classic, dry fry, and the tangy, saucy twist.
Chicken 65 – 2 WAYS.
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The most widely accepted origin story credits A.M. Buhari of the Buhari Hotel chain in Chennai, India, with inventing the dish in 1965. This simple explanation for the name “Chicken 65” is supported by the fact that the hotel also created other dishes named after the year of their invention, such as “Chicken 78,” “Chicken 82,” and “Chicken 90.”
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EAT AND TELL!!! Let us know if you tried – Chicken 65
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Chicken 65
Description
Chicken 65 is a popular, spicy, deep-fried chicken dish that originated in Chennai, India. It's often served as an appetizer or a quick snack. The exact recipe can vary, but the dish is known for its bold flavor, which comes from a marinade of red chilies, ginger, garlic, and other spices, and its crispy texture.
Here we have the classic, as well as the Tangy Creamy Twist. Try both!
Ingredients:
For Marinade:
Yoghurt-Chilli Paste (Optional):
Tempering (Optional)
Instructions
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Rinse the chicken breasts well. Drain or pat dry.
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Cut into small bite-size pieces cubes.
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In a bowl, mix together the chicken along with all the ingredients for the marinade. Combine well. Marinate for at least 30 minutes (2-3 hours or even overnight is preferred)
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Mix together the ingredients for the yoghurt chilli paste well and set aside.
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Heat sufficient oil for deep frying in a deep wok. ( Deep frying is best, but you could also pan fry.)
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Add the marinated chicken cubes, one piece at a time ensuring they do not stick into the hot oil and fry till crisp golden – 2-3 minutes.
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Drain from oil and set aside on a paper towel. Classic Chicken 65 is ready! Serve as appetizer/snack.
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Optional step for tangier, spicier Chicken 65: Remove all but 1 Tbsp of oil from the wok and heat again.
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When very hot, add mustard seeds and allow to crackle. Add the curry leaves and when they splutter add the dry chillies, green chillies. Stir briefly till fragrant.
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Next, add the grated coconut and continue to toss till coconut is just crisped.
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Add the yoghurt mixture and stir quickly to mix well. Quickly add the fried chicken and toss. Toss the chicken on a continuously till coated. Serve hot as a side dish! Enjoy the twist on Chicken 65 also. Try both ways.
