Chicken 65

chicken_65

Indian cuisine is famous across the world for its richness, diversity, and mouthwatering flavors. The vibrant spices, aromatic herbs, and unique cooking techniques make Indian food a delight to the senses. There are many popular Indian recipes that showcase the country’s culinary brilliance, and Chicken 65 is one of the most beloved dishes that originated in South India.

Chicken 65 is a tantalizingly spicy and tangy dish made with succulent, bite-sized pieces of chicken. The dish is believed to have originated in the kitchens of the military canteens in Chennai, the capital of the southern state of Tamil Nadu, in the 1960s. The dish was reportedly introduced as a quick and satisfying snack for the soldiers who were often homesick and craved the flavors from their home kitchens. The name ‘Chicken 65’ is said to have originated from the fact that the dish was on the menu of the canteen on the 65th day of the year.

The popularity of Chicken 65 soon spread throughout the state and beyond, and it has now become a globally recognized Indian dish. Chicken 65 is a versatile dish that can be served as an appetizer, main course, or snack, and it is often served with a side of spicy chutney or yogurt sauce.

The process of making Chicken 65 involves marinating the chicken pieces in a tantalizing blend of Indian spices and flavors before frying them until they are golden brown and crispy. The marination process typically involves a mixture of yogurt, ginger-garlic paste, red chili powder, turmeric, and other spices, which give the chicken its signature spicy and tangy flavor. Some recipes also call for the addition of curry leaves or mustard seeds to further enhance the dish’s flavor.

One of the unique things about Chicken 65 is that it is a dish that can be customized to suit individual preferences. The level of spiciness can be adjusted by adding or reducing the amount of red chili powder, and some recipes also call for the addition of vinegar or lemon juice to give the dish a tangy twist. Additionally, the recipe can be adapted to include different types of proteins, such as prawns or paneer, or even made vegetarian by substituting the chicken with tofu or mushroom.

In terms of presentation, Chicken 65 is often garnished with fresh cilantro leaves, sliced onions, and lemon wedges, which add a colorful and refreshing touch to the dish. It is typically served hot and crispy, straight out of the fryer, making it a favorite snack to enjoy with friends and family over a cup of tea or coffee.

In conclusion, Chicken 65 is a beloved Indian recipe that has been enjoyed by foodies across the country and beyond for several decades. The dish’s unique blend of spices, tangy flavor, and crispy texture make it a must-try for anyone interested in exploring the diverse world of Indian cuisine. Whether you’re a seasoned pro or a novice cook, this recipe is sure to impress your taste buds and leave you craving for more. So why not give it a try and experience the magic of Chicken 65 for yourself?

Ingredients:

For marination:

  • 1 lb boneless chicken, cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 2 tablespoons cornflour
  • 1 tablespoon red chili powder
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • Salt to taste
  • Oil for frying

For tempering:

  • 1 tablespoon oil
  • 10-12 curry leaves
  • 3-4 green chilies, sliced
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger-garlic paste
  • 2 tablespoons chopped cilantro (coriander leaves)
  • 1/2 lemon for garnish

Directions:

  1. In a mixing bowl, add the yogurt, ginger-garlic paste, cornflour, red chili powder, turmeric, garam masala, coriander powder, cumin powder, and salt. Mix well to make a smooth paste.

  2. Add the chicken pieces to the paste and mix well, so that the chicken is well coated with the marinade. Let it sit for at least an hour, preferably overnight in the fridge.

  3. Heat oil in a pan for frying. Once hot, add the chicken pieces and fry them on medium heat until golden brown and crispy. Drain on a paper towel and keep aside.

  4. In another pan, heat one tablespoon of oil. Add the mustard seeds, cumin seeds, and sliced green chilies. Once they start spluttering, add the curry leaves and ginger-garlic paste. Fry for a minute until the paste turns golden brown.

  5. Add the fried chicken pieces to the tempering pan and mix well. Cook for a minute or two till fully coated in the tempering mixture.

  6. Garnish with chopped cilantro (coriander leaves) and lemon wedges. Serve hot as an appetizer or as a side dish with naan or rice.