I had never heard of chicken 65 until I tasted it for the first time in Bangalore when we were on our honeymoon. It was made with bone-in chicken pieces. We just loved it and every time I prepare it at home, it is reminiscent of the finger licking chicken we enjoyed, the first night out on our honeymoon. Our two sons love the way I prepare it at home and it has become a family favourite.
The chicken pieces are marinated, deep fried, then tossed in a spicy chilli mixture, finished with a sprinkle of lemon juice and garnished with coriander leaves. Tempting, spicy, scrumptious, mouthwatering and a memorable dish. It makes for a great appetizer with drinks or can be served as a side dish.
Chicken 65 can be prepared with bone-in chicken pieces, boneless breasts or thighs. I prefer using boneless chicken thighs as they are juicier and flavourful. The chilli garlic sauce (picture below) is what elevates this dish and makes it truly delicious. It is made of chillies, garlic, vinegar and salt. Available at Walmart and most Asian stores in Canada.
This dish was invented in 1965 at Buhari's restaurant in Chennai. Though there are various myths and speculations on how it derived its name, I personally feel that the dish got its name after the year it was invented. Some say that it took the chef 65 attempts to perfect the recipe but I can assure you that with my recipe, you will master it in the first try. Loved by all, this dish will be your family favourite too.
The chicken pieces are marinated, deep fried, then tossed in a spicy chilli mixture, finished with a sprinkle of lemon juice and garnished with coriander leaves. Tempting, spicy, scrumptious, mouthwatering and a memorable dish. It makes for a great appetizer with drinks or can be served as a side dish.
Chicken 65 can be prepared with bone-in chicken pieces, boneless breasts or thighs. I prefer using boneless chicken thighs as they are juicier and flavourful. The chilli garlic sauce (picture below) is what elevates this dish and makes it truly delicious. It is made of chillies, garlic, vinegar and salt. Available at Walmart and most Asian stores in Canada.
This dish was invented in 1965 at Buhari's restaurant in Chennai. Though there are various myths and speculations on how it derived its name, I personally feel that the dish got its name after the year it was invented. Some say that it took the chef 65 attempts to perfect the recipe but I can assure you that with my recipe, you will master it in the first try. Loved by all, this dish will be your family favourite too.
Chicken 65
(Serves 6)
Ingredients:
750 grams boneless chicken thighs or breasts
4 large cloves of garlic (grated)
1/2" piece of ginger (grated)
1/2 teaspoon pepper powder
2 tablespoons corn flour
1 egg
oil for deep frying
salt
Method:
Cut chicken thighs into pieces, wash and pat dry. Season with salt and add rest of the ingredients (except oil). Mix well and marinate for two hours in the refrigerator.
Heat oil for deep frying.
Fry chicken pieces in oil till cooked and moist. Drain on absorbent paper towels. Keep aside.
Spice Mix
Ingredients:
2 sprigs of curry leaves
4 large cloves of garlic (minced)
1/2" piece of ginger (grated)
1 teaspoon cumin seeds
1/2 teaspoon chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
2 long green chillies (chopped)
1/3 cup chilli garlic sauce (Huy Fong Foods Inc.)
a pinch of red food colour powder + 1/3 cup water
1 teaspoon soy sauce
2 tablespoons yogurt
juice of 1/2 a lemon
handful coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Heat oil in a wide-bottomed skillet and add cumin seeds, curry leaves, green chillies, garlic and ginger. Saute for few seconds till you get the aroma of the garlic.
Then, add the spice powders, chilli garlic sauce, yogurt and the red food colour powder mixed in water. Stir and toss in the fried chicken pieces. Ensure that each chicken piece is well coated with the spice mix. Sprinkle soy sauce and lemon juice. Check for seasoning. Cover and let chicken cook for five minutes on low heat till all the spice mix is absorbed.
Garnish with coriander leaves.
Serve chicken 65 as an appetizer or as a side dish with main meal.
Note:
(Serves 6)
Ingredients:
750 grams boneless chicken thighs or breasts
4 large cloves of garlic (grated)
1/2" piece of ginger (grated)
1/2 teaspoon pepper powder
2 tablespoons corn flour
1 egg
oil for deep frying
salt
Method:
Cut chicken thighs into pieces, wash and pat dry. Season with salt and add rest of the ingredients (except oil). Mix well and marinate for two hours in the refrigerator.
Heat oil for deep frying.
Fry chicken pieces in oil till cooked and moist. Drain on absorbent paper towels. Keep aside.
Spice Mix
Ingredients:
2 sprigs of curry leaves
4 large cloves of garlic (minced)
1/2" piece of ginger (grated)
1 teaspoon cumin seeds
1/2 teaspoon chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
2 long green chillies (chopped)
1/3 cup chilli garlic sauce (Huy Fong Foods Inc.)
a pinch of red food colour powder + 1/3 cup water
1 teaspoon soy sauce
2 tablespoons yogurt
juice of 1/2 a lemon
handful coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Heat oil in a wide-bottomed skillet and add cumin seeds, curry leaves, green chillies, garlic and ginger. Saute for few seconds till you get the aroma of the garlic.
Then, add the spice powders, chilli garlic sauce, yogurt and the red food colour powder mixed in water. Stir and toss in the fried chicken pieces. Ensure that each chicken piece is well coated with the spice mix. Sprinkle soy sauce and lemon juice. Check for seasoning. Cover and let chicken cook for five minutes on low heat till all the spice mix is absorbed.
Garnish with coriander leaves.
Serve chicken 65 as an appetizer or as a side dish with main meal.
Note:
- If you cannot find the recommended chilli garlic sauce, prepare it at home by grinding dried red thai chillies, garlic and vinegar to a coarse paste.
