Chicken 65 Recipe

Cook Time: 5 minutes

This flavorful recipe brings a delightful balance of spices and heat, with crispy chicken pieces that are perfect for any occasion. The marinated chicken, seasoned with a variety of aromatic spices, is deep-fried to golden perfection. Enjoy the heat from the chili peppers and the richness from the yogurt marinade!

Ingredients

• 2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
• 1/4 cup fresh curry leaves, chopped (or more to taste)
• 1 cup plain yogurt
• 1 tablespoon grated garlic
• 1 tablespoon grated fresh ginger
• 2 tablespoons Kashmiri hot chili powder
• 1 tablespoon salt
• 1 tablespoon ground turmeric
• 1 tablespoon garam masala
• 1 tablespoon ground coriander
• 1 teaspoon ground cardamom
• 1 teaspoon freshly ground black pepper
• 1 cup cornstarch
• 1 cup rice flour
• 1 cup chili peppers
• 2 cups vegetable oil for frying (or as needed)

Directions

1. Step 1: In a large mixing bowl, combine the chicken pieces with curry leaves, yogurt, grated garlic, grated ginger, Kashmiri chili powder, turmeric, garam masala, salt, ground coriander, cardamom, and black pepper. Stir well to ensure the chicken is evenly coated with the marinade.
2. Step 2: Cover the bowl and refrigerate the chicken mixture for at least 2 hours, or preferably overnight, to allow the flavors to fully develop.
3. Step 3: Just before frying, stir in the cornstarch and rice flour into the marinated chicken. This will help create a crispy crust when frying.
4. Step 4: Heat the vegetable oil in a deep pan or wok over medium heat. Make sure theres enough oil to submerge the chicken pieces while frying.
5. Step 5: Carefully add the marinated chicken pieces and chili peppers into the hot oil, working in batches to avoid overcrowding. Fry the chicken for about 5 minutes, stirring frequently, until the pieces are golden brown and crispy.
6. Step 6: Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to drain excess oil. Repeat the process with the remaining chicken pieces.

Cooks Note

Curry leaves are a wonderful addition to this dish, providing a unique aroma and flavor. If you cant find them at your local international grocery store, the dish will still be delicious without them.

Nutrition Facts (per serving)

• Calories: 394
• Fat: 14g
• Carbs: 38g
• Protein: 31g
• Sodium: 1155mg
• Cholesterol: 140mg
• Fiber: 3g
• Vitamin C: 28mg
• Iron: 3mg
• Potassium: 546mg

Note: The nutritional data is based on the full amount of marinade ingredients, though the actual amount of marinade consumed will vary. The oil for frying has been calculated with a retention value of 10%, but this will vary depending on cooking time, temperature, and the type of oil used.

The History and Origins of Chicken 65

Chicken 65 is a celebrated Indian dish with a rich culinary history that dates back to the 1960s. It was first introduced at the famous Buhari Hotel in Chennai, Tamil Nadu, India, and quickly gained popularity across South India. The exact reason behind the name "Chicken 65" remains a topic of debate among food historians. Some suggest it referred to the year of its creation, 1965, while others claim it denoted the 65 chili peppers originally used in the recipe or the 65-day-old chicken preferred for the dish. Regardless of the origin, Chicken 65 has become a symbol of bold, spicy South Indian cuisine, known for its fiery flavor and vibrant presentation.

Regional Variations and Characteristics

While Chicken 65 originated in Tamil Nadu, it has evolved into multiple regional variants across India. In the south, it is often prepared with curry leaves, green chilies, and a marinade of yogurt and spices, resulting in a tangy, aromatic taste. Northern versions may include less chili and more garam masala, catering to local palates that prefer mild heat and fragrant seasoning. Each region adds its own touch, such as deep frying techniques or the inclusion of corn starch and rice flour for a crispier exterior. Despite these differences, the core identity of Chicken 65a spicy, deep-fried chicken appetizerremains consistent.

How It Differs From Similar Dishes

Chicken 65 is often compared to other fried chicken dishes, like KFC-style fried chicken or Indian pakoras. Unlike regular fried chicken, which is coated in a plain flour or breadcrumb batter, Chicken 65 uses a complex marinade of yogurt and a blend of Indian spices including chili powder, turmeric, garam masala, coriander, and cardamom. This combination provides a unique, multi-layered flavor with a balance of heat, tanginess, and earthy spice. The addition of curry leaves and chili peppers during frying also gives it a distinctive aroma and taste that sets it apart from other fried chicken recipes worldwide.

Where Chicken 65 is Commonly Served

Chicken 65 is a versatile dish enjoyed in a variety of settings. In India, it is commonly served as an appetizer in restaurants and street food stalls, or as a side dish at festive gatherings and weddings. It pairs well with biryani, fried rice, or simply as a snack with a cup of chai. Internationally, Chicken 65 has found a place on menus at Indian restaurants and fusion eateries, appreciated by food lovers who enjoy bold and spicy flavors. Its deep-fried, crispy texture makes it particularly popular as a party or bar snack.

Interesting Facts About Chicken 65

• Despite its fiery reputation, Chicken 65 can be customized in spiciness by adjusting the chili content, making it accessible to different taste preferences.
• The dish has inspired vegetarian versions using cauliflower or paneer, known as "Cauliflower 65" or "Paneer 65."
• It is often garnished with curry leaves and green chilies, which are not only flavorful but also visually appealing, adding a vibrant green contrast to the deep-fried chicken.
• Chicken 65 has become so iconic that it is often referenced in popular culture and food festivals as a symbol of South Indian cuisine.
• The dishs crispiness and spice profile make it a favorite for experimentation, with variations including baked versions or air-fried adaptations for healthier options.

FAQ about Chicken 65 Recipe

Comments