Chicken 65 is a beloved Indian appetizer known for its fiery red color, crispy texture, and bold flavors. Originating from Chennai, this dish has become a staple in restaurants and households across the country. But how did it get its name? Let's explore the history and a simple recipe to recreate this iconic dish at home.
The History of Chicken 65
Chicken 65 was invented in 1965 at the famous Buhari Hotel in Chennai. The dish was created by the hotel's chef as a quick snack for guests. There are several theories about the origin of its name. One popular story suggests that the dish was introduced on the hotel's menu in 1965, hence the name. Another theory claims that the recipe uses 65 chilies, giving it its characteristic heat. However, the most widely accepted version is that it was simply the 65th item on the menu.
Over the years, Chicken 65 has evolved, with many variations emerging, including chicken 555 and chicken 90. Despite these adaptations, the original recipe remains a favorite among food enthusiasts.
Authentic Chicken 65 Recipe
Here's a step-by-step guide to making Chicken 65 at home.
Ingredients
- 500 grams boneless chicken, cut into small pieces
- 2 tablespoons ginger-garlic paste
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 2 tablespoons cornflour
- 1 tablespoon rice flour
- 1 egg, beaten
- Salt to taste
- Oil for deep frying
- For the tempering: 1 tablespoon oil, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 5-6 curry leaves, 2-3 dried red chilies, 1 onion sliced, 1 green chili sliced, 1 tablespoon yogurt, 1 tablespoon lemon juice, chopped coriander for garnish
Instructions
- Marinate the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, cumin powder, garam masala, cornflour, rice flour, egg, and salt. Mix well and let it rest for at least 30 minutes.
- Heat oil in a deep pan for frying. Once hot, fry the marinated chicken pieces in batches until golden brown and crispy. Drain on paper towels.
- For the tempering, heat 1 tablespoon oil in a separate pan. Add mustard seeds and cumin seeds. When they start to crackle, add curry leaves, dried red chilies, sliced onion, and green chili. Saute until the onion turns translucent.
- Add the fried chicken pieces to the tempering. Toss well to coat. Drizzle yogurt and lemon juice over the chicken. Mix gently.
- Garnish with chopped coriander and serve hot as an appetizer or with rice or naan.
Tips for Perfect Chicken 65
- For extra crispiness, double-fry the chicken: first at a lower temperature (165°C) for 3-4 minutes, then at a higher temperature (190°C) for 2 minutes.
- Adjust the spice level by reducing or increasing the number of red chilies and chili powder.
- For a healthier version, you can air-fry or bake the chicken instead of deep frying.
Chicken 65 is more than just a dish; it's a piece of culinary history. Whether you're hosting a party or craving a spicy snack, this recipe is sure to impress. Try it today and enjoy the flavors of Chennai!
