restaurant style chicken 65

Chicken 65 Recipe

I’m sure Chicken 65 must’ve been a childhood favorite for all growing up. There are many stories as to how the delectable dish got its interesting name. Some say the chicken is marinated for 65 days or a chef added 65 chillies to make it spicy but in reality the dish was introduced in the year 1965 by the Buhari Hotel in Chennai and hence the name. It is a spicy chicken coated in flour and fried until crisp. Now, this chicken has become popular all over the world but not all restaurants can deliver the same flavor and texture as that of Buhari. I have fond memories of eating this spicy snack from local vendors. I have tried many a time to recreate the same nostalgia and after a few years of trail and error, it’s safe to say that I’ve perfected the recipe now and I’m happy to share it with you all! The recipe requires a variety of ingredients which you can normally find in an Indian household but if you’re new to this cuisine then I must convince you to try this for you will be able to experience the different textures and varied flavors of this dish. Try out my popular recipe this weekend and let me know how you like it!

Ingredients:

  • 2 lbs (1 kg) boneless or bone in chicken pieces
  • 1 ½  teaspoons salt 
  • 1 teaspoon ground turmeric 
  • 1 tablespoon ginger garlic paste 
  • 1 teaspoon red chili powder
  • 1 tablespoon kashmiri red chili powder 
  • 2 teaspoons shakthi chili chicken masala (or any chicken masala) 
  • Juice of two lemons 
  • 4 tablespoons all purpose flour (maida)
  • 1 ½ tablespoons rice flour 
  • ½ tablespoon cornstarch (cornflour) 
  • A pinch of red food coloring (optional)
  • A splash of water to loosen the batter. 
  • Oil for shallow frying 

For garnish:

  • Fried curry leaves
  • Fried green chillies 
  • Lemon wedges 
  • Onion slices 

Instructions: 

  1. Wash the chicken pieces in ground turmeric and drain the water. Place the drained chicken in a large mixing bowl. 
  2. Gather all the ingredients and add them all to the mixing bowl with the chicken. Coat the chicken evenly. 
  3. If the marinade is too thick, add a splash of water to loosen the mixture. 
  4. You can add in a pinch of red food coloring if you prefer it to be a deeper color. 
  5. Marinate the chicken in the spices for 15 minutes. 
  6. Heat a deep pan or kadai with enough oil for frying. Drop a small drop of the batter into the oil, if it pops back up then the oil is hot enough for frying. 
  7. Drop the marinated chicken pieces into the oil gently being careful not to splatter and fry for a couple of minutes. Do not turn the chicken for the first few minutes as the batter might break apart. Then flip the chicken and let it cook on the other side. Keep turning the chicken over as it’s frying for it to cook evenly. Transfer to a plate lined with a paper towel to drain excess oil. 
  8. Garnish with fried curry leaves, slit green chillies, onions and lemon wedges. Serve hot & enjoy with a warm cup of tea!

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