Chicken 65 | Hot & Spicy Chicken 65 | Chicken 65 recipe | Restaurant Style Chicken 65 Recipe
One of the spiciest chicken delicacies of South Indian cuisine. It was introduced by Chennai's famous Chef A.M. Buhari in 1965 at his Buhari Hotel, which is why it is called Chicken 65.
Ingredients
- 250 grams boneless Chicken fillets (chicken thighs)
- 100 grams Yoghurt
- 3 tbsp Rice flour
- 1 tbsp Cornflour
- ½ tsp roasted Cumin seeds powder
- 1 tbsp Ginger Garlic paste
- ½ tsp black Pepper powder
- ½ tsp Salt (as per your taste)
- 1 tbsp Kashmiri red Chilli powder
- ½ tsp Coriander powder
- 1 tbsp chopped fresh Curry leaves
- 6-7 drops red food colour or powdered red food colour 1/4 teaspoon (Optional)
- Oil for fry
- Chopped coriander leaves, onion and green chilli for garnishing (optional)
Instructions
- Wash & cut the Boneless chicken into thin and small pieces.
- Prepare batter for marinating Chicken by mixing yoghurt, roasted cumin seeds powder, coriander powder, black pepper powder, salt, Kashmiri Red chilli powder, chopped fresh Curry leaves and Ginger garlic paste also adds red food colour (optional)
- Add chicken pieces to this batter and mix it gently and cover the bowl and keep it aside for 1 hour.
- Add 3 tablespoons Rice flour to the marinated chicken.
- Add 1 tablespoon Cornflour and mix well.
- Heats the cooking oil in a kadhai or frying pan. when oil gets heated set the gas flame on medium flame.
- Slide the marinated chicken pieces to hot oil and deep fry for 4-5 minutes without stirring and flipping. Do not stir immediately after leaving in oil otherwise the coating will go away.
- Now flip the pieces and fry for 5 to 7 minutes, till it will turn dark red in colour. (Don't over fry otherwise it becomes blackish and the chicken will lose its juiciness and taste)
- Here's our chicken 65 is ready 👍
- Now turn off the gas flame and remove chicken 65 to a serving plate and serve hot.
- You can serve chicken 65 with onion, lemon, fried green chillies etc.
Notes
1 - Always use chicken thighs for making this dish, as they are juicier and have high-fat content in them.
2 - You can use 1 egg in the marination. It keeps chicken pieces soft, but the egg smell will be there.
3 - Don't fry chicken pieces on a very high flame.
4 - Do not stir immediately after leaving in oil otherwise the coating will go away.