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Chicken 65 recipe – Learn how to make Chicken 65 recipe in easy and simple way. A delicious and tasty chicken recipe that will leave you asking for more.
There is so much 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.
Now if you have already scrolled down to check my Chicken 65 recipe ingredient 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.
Chicken 65 recipe can also be served as an appetizer or even as a snack. It’s absolutely perfect for entertaining and can be made well in advance and just heated through gently before serving.
Whatever the name and whatever the story, it is a very special dish. Chicken 65 recipe is a spicy, red, deep fried chicken chunks usually served as snack, entree or quick appetizer accompanied by onion slices, slit green chilies and lemon wedges.
So let’s get started with the chicken 65 recipe.
Ingredients for chicken 65 recipe
- 1/2 kg boneless chicken,cut into small pieces (check tip of the day to learn how to remove raw smell from chicken)
- 2 tbsp ginger-garlic paste
- 2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/4 tsp coriander powder
- 1 egg
- 2 tbsp white flour (maida)
- 2 green chilies
- 1/2 cup plain yogurt
- few curry leaves
- oil for frying + 2 tbsp
- salt to taste
Method for making chicken 65 recipe, Tamil Style
In a bowl, add chicken, half of the ginger-garlic paste, red chilli 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 tablespoon of oil. Add remaining ginger-garlic paste and fry for couple of minutes on a slow fire. Add slit green chillies 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.
Until next time,
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