Learn how to make Chicken 65 recipe in an easy and simple way. A delicious and tasty chicken recipe that will leave you asking for more.
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Table of Contents
Why call it Chicken 65?
What’s in a name, or so you would think. The name of this recipe “Chicken 65” is truly one such name which amuses me to the core. There are so many stories to it, one such story is that the chicken has to be less than 65 days old(???), and another says that it requires exactly 65 ingredients to make this dish.
Does chicken 65 recipe really need 65 ingredients?
Now if you have already scrolled down to check myingredient list, don’t be alarmed, my recipe doesn’t call for 65 ingredients. And yet another story says that it was introduced in the year 1965 in Chennai, hence the name. Either way, this hot and spicy dish makes a wonderful addition to any Indian meal.
Whatever the name and whatever the story, it is a very special dish. It is a very popular dish worldwide and especially in South India. You will find fancy restaurants to roadside eateries all serving this delicacy.
Chicken 65 recipe is a spicy, red, deep fried chicken chunks usually served as a snack, entree or quick appetizer accompanied by onion slices, slit green chilies and lemon wedges.It’s absolutely perfect for entertaining and can be made well in advance and just heated through gently before serving.
Expert tips to remember
Take boneless chicken for this recipe. Though you can also make it with bone-in chicken pieces, but it tastes best with the boneless chicken.
Cut the chicken into small pieces.
You can make it dry or into a curry type. Just add in more yogurt when tempering and switch off the flame before it dries up.
For removing the raw smell from the chicken, wash the chicken pieces with turmeric powder, wheat flour, and vinegar.
The tempering is very important for this recipe. Please do not skip it.
If you prefer the bright red color that is generally served at the restaurants, you can add red food coloring. But I try to avoid the artificial color as much as possible so I have omitted it. But you can use it if you wish.
So let’s get started with the chicken 65 recipe.
Step by step pictorial for making chicken 65 recipe
Marinate boneless chicken with egg, ginger garlic paste, and other spices.
Mix well and marinate overnight or at least for 2 hours.
Fry the chicken pieces till golden brown. Drain from oil and set aside on a kitchen towel.
Heat oil and add ginger garlic paste, green chili, and curry leaves.
Add the red chili powder and yogurt. Fry well.
Add the fried chicken pieces and cook until the masala is coated to the chicken pieces.
Chicken 65 recipe
Fareeha
Chicken 65 recipe – Learn how to make Chicken 65 recipe in an easy and simple way. A delicious and tasty chicken recipe that will leave you asking for more.
In a bowl, add chicken, half of the ginger-garlic paste, red chili powder, turmeric powder, coriander powder, salt, eggs, and maida. Mix well and marinate chicken pieces with the mixture. Refrigerate the chicken overnight or at least 2 hours
In a large pan or Kadai (wok) add oil for deep frying. Add chicken pieces and fry on medium flame until golden brown. Drain on a paper towel and keep these chicken pieces aside.
In a separate kadai, heat 2 tablespoons of oil. Add remaining ginger-garlic paste and fry for a couple of minutes on a slow fire. Add slit green chilies and curry leaves and let it splutter. Add beaten yogurt. Mix well and add cooked chicken pieces.
Cook till all the chicken pieces are coated with the masala and are completely dry.
Remove from heat and serve hot, garnished with chopped coriander, mint leaves, and lemon wedges.
Video
Notes
You can add red food coloring if you prefer the restaurant style bright red color.
Wash the chicken with turmeric powder, wheat flour, and vinegar to remove the raw smell from the chicken.
You can make this with bone-in chicken pieces too.
The below are estimated nutritional values and not exact:
Keyword chicken 65
Signing off until next time,
Fareeha.
This recipe was originally published in April 2015. New image, step by step photos, and video have been added. The recipe has been made printable and checkboxes added for following the steps easily in September of 2018. However the recipe was untouched.
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Chicken 65 is a South Indian deep fried chicken appetizer, originated in Hotel Buhari in Chennai. Chicken pieces are marinated with flour, spices, yogurt, egg, and curry leaves. These are later fried to perfection until golden and crisp.
One account claims that the dish emerged as a simple meal for Indian soldiers in 1965. Another account claims that it is a dish containing 65 chili peppers devised by an enterprising hotelier. It is also claimed to relate to a requirement for the meat to be from 65-day-old chickens.
For every 250g/8oz chicken breast strips or pieces, toss with 3/4 tsp baking soda (bi-carb) Marinate for 20 minutes. Rinse well under running water, pat with paper towel to remove excess water. Cook per chosen recipe and marvel at the most tender chicken breast you've ever had, just like at Chinese restaurants!!!
Mix well and let it cool completely. Store this in refrigerator for up to 1 month. Onion, garlic and green chillies - these taste so good with chicken 65. Vinegar or lemon juice - adds a nice tang to the dish.
03/4Why '65'? If you are wondering why the dish is called Chicken 65, it is simply because it was invented in the year 1965. Many people also say that the chicken was chopped into 65 pieces or was marinated for 65 days, that's why the dish got its unique name.
This dish typically features small, bite-sized pieces of boneless chicken marinated in spices, such as red chili powder, turmeric, ginger, garlic, and curry leaves. The marinade imparts a vibrant color and bold flavors to the chicken.
There is a misunderstanding that Chicken 65 is a non-healthy dish because it is deep-fried. Though it is a deep-fried recipe, you can make it as an alternate healthier version by adding less fresh oil for frying. Also, it has many traditional spices, aiding digestion and reducing inflammation.
This Indian version of fried chicken was invented in Chennai. The iconic Buhari Hotel on Mount Road, Chennai founded by AM Buhari is supposedly the origin of Indian chicken 65 and the legacy has spread across the world since the year 1965!
It is believed that someone tried to cook a whole chicken in a pot with 65 dried red chili peppers to make it hot, and then adjusted the spices by adding lime juice to make it more palatable. The dish has been modified to compete against American 'Buffalo wings'.
Marinades must contain an acid to be effective. Some of our favorites are yogurt, buttermilk, citrus juices, wine or even store bought salad dressings. We love this recipe for Marinated Chicken Breast (pictured above) that calls for any vinegar you have in the pantry.
There are three key tricks: tenderize, marinate, and controlled cooking time. When you use all three of these methods, you will have succulent, moist chicken every time, and you can apply these strategies to other cuts of meat as well.
A very popular dish from India, this chicken 65 recipe delivers succulent pieces of red hot chicken that are sure to make the mouth water! Serve with white rice or naan bread.
The United States Department of Agriculture (USDA) says that cooked chicken can last three to four days in the refrigerator, if stored at 40°F or less. 1 And that goes for any type of cooked chicken—store-bought, homemade, or restaurant leftovers.
Whether the cooked chicken has been sitting out for a few hours or overnight, you cannot tell it is safe to eat by its appearance, taste, smell and texture. The two-hour rule still stands; do not attempt to taste the chicken, as this may increase your risk for food poisoning.
There is a misunderstanding that Chicken 65 is a non-healthy dish because it is deep-fried. Though it is a deep-fried recipe, you can make it as an alternate healthier version by adding less fresh oil for frying. Also, it has many traditional spices, aiding digestion and reducing inflammation.
Anonymous Answered Aug 25, 2022 Chicken chilli is dark soya sauce n tomato ketchup,bellpaper,diced cut green chillies,sweet and spices. chicken 65 is tangy flavour. ... Chicken chilli is dark soya sauce n tomato ketchup,bellpaper,diced cut green chillies,sweet and spices. chicken 65 is tangy flavour.
Once the chicken is marinated, it is threaded onto skewers and grilled or baked until cooked through. Chicken kababs can be served with a variety of accompaniments, such as rice, naan bread, and raita. Chicken 65 is a popular Indian dish made with deep-fried chicken pieces that are coated in a spicy, flavorful batter.
In many parts of the West, people add red chili sauce to finish it all off. If you prefer spicy chicken dishes, it's a good option for you. Indian chicken 65 gets its fiery red color due to red chili powder.
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