Chicken 65: Recipe, History, And Variations

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Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India. Its vibrant red color and fiery taste make it a favorite appetizer or side dish in many restaurants and homes. But what makes this dish so special, and how can you make it yourself?

What is Chicken 65?

Chicken 65 is traditionally made by marinating boneless chicken pieces in a mixture of ginger-garlic paste, red chili powder, garam masala, and other spices. The marinated chicken is then deep-fried until crispy. The dish is often garnished with curry leaves and a squeeze of lemon juice.

The origins of the name "Chicken 65" are debated. Some theories suggest it refers to the 65 ingredients used in the original recipe, while others claim it was dish number 65 on a restaurant menu. Regardless of its origin, the name has stuck, and the dish is now recognized worldwide.

A Brief History

Chicken 65 is believed to have been first created in 1965 at the Buhari Hotel in Chennai. The hotel's founder, A.M. Buhari, is credited with inventing the dish, which quickly gained popularity and spread to other parts of India and beyond.

Over the years, many variations of Chicken 65 have emerged, each with its unique twist on the original recipe. Some versions use yogurt in the marinade for a tender texture, while others add green chilies for extra heat.

How to Make Chicken 65

Here’s a simple recipe to make Chicken 65 at home:

Ingredients:

  • 500g boneless chicken, cut into small pieces
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tbsp lemon juice
  • 1 tbsp cornflour
  • 1 tbsp rice flour
  • 1 egg
  • Salt to taste
  • Curry leaves for garnish
  • Vegetable oil for frying

Instructions:

  1. In a bowl, mix together the chicken, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, cornflour, rice flour, egg, and salt.
  2. Marinate the chicken for at least 1 hour, or preferably overnight, in the refrigerator.
  3. Heat vegetable oil in a deep fryer or pan.
  4. Fry the chicken pieces in batches until golden brown and crispy.
  5. Garnish with curry leaves and serve hot.

Variations

Chicken 786

A popular variation, Chicken 786, often includes a blend of spices tailored to different regional tastes.

Yogurt Chicken 65

Adding yogurt to the marinade can make the chicken more tender and add a tangy flavor.

Dry Chicken 65

This version is fried until extra crispy and served without gravy.

Serving Suggestions

Chicken 65 is a versatile dish that can be served as an appetizer, side dish, or even as a main course. It pairs well with:

  • Rice: Serve it with steamed rice or biryani.
  • Naan: Enjoy it with naan bread for a satisfying meal.
  • Salad: Add it to a salad for a spicy protein boost.

Health Considerations

While Chicken 65 is delicious, it is also high in calories and fat due to the deep-frying method. Consider these tips for a healthier version:

  • Bake it: Instead of deep-frying, bake the marinated chicken in the oven.
  • Use less oil: If frying, use a non-stick pan and less oil.
  • Control portions: Enjoy Chicken 65 in moderation as part of a balanced diet.

Conclusion

Chicken 65 is more than just a dish; it's a culinary experience. Whether you're making it at home or enjoying it at a restaurant, its unique flavor and rich history make it a memorable meal. So, go ahead and try making your own version of this classic dish. Enjoy!