Chicken 65 Recipe: A Spicy Delight with Indian Roots

The creation of Chicken 65 is attributed to Buhari Hotel, a famous restaurant in Chennai, India, established in 1951. According to the story, in 1965, Buhari Hotel's owner, A.M. Buhari, introduced a spicy, deep-fried chicken dish to cater to meat lovers who craved something zesty, leading to the birth of Chicken 65. Initially, the dish was prepared using small bite-sized pieces of bone-in chicken, but boneless chicken became more popular over time.

While some suggest that the "65" in Chicken 65 refers to the number of ingredients or spices in the dish, others argue that it simply represents the year of its invention. There's also a theory that this dish was made initially for Indian soldiers in 1965, providing them with a quick and spicy meal. Though its name remains a topic of debate, one thing is for sure: Chicken 65 has become a beloved Indian appetizer.

Ingredients for Chicken 65

To make Chicken 65 at home, you need the following ingredients:

• Boneless Chicken (preferably thigh meat for juiciness) – 500 grams
• Yogurt – 2 tablespoons
• Corn Flour – 2 tablespoons
• Rice Flour – 1 tablespoon (for added crispiness)
• Egg – 1 (optional but adds richness to the batter)
• Ginger-Garlic Paste – 1 ½ tablespoon
• Red Chili Powder – 1 tablespoon (adjust to taste)
• Kashmiri Red Chili Powder – 1 teaspoon (for color without adding much heat)
• Turmeric Powder – ½ teaspoon
• Garam Masala – 1 teaspoon
• Cumin Powder – ½ teaspoon
• Coriander Powder – 1 teaspoon
• Salt – to taste
• Lemon Juice – 1 tablespoon (for tanginess)
• Oil – for deep frying

For tempering:

• Curry Leaves – a handful
• Green Chilies – 3 to 4 (slit lengthwise)
• Mustard Seeds – ½ teaspoon
• Garlic – 2-3 cloves (sliced)
• Fresh Coriander Leaves – for garnish

The secret to a delicious Chicken 65 lies in the marination. The longer the chicken marinates, the better the flavors penetrate the meat, resulting in a tastier dish. Follow these steps for marination:

1. Prepare the Chicken: Wash the boneless chicken thoroughly and cut it into bite-sized pieces (around 1-inch cubes).
2. First Marination: In a mixing bowl, add the ginger-garlic paste, red chili powder, Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, salt, lemon juice, and yogurt. Mix the spices into a thick paste and coat the chicken pieces evenly. Set aside for at least 30 minutes. Marinating it for 2 hours or overnight in the refrigerator will enhance the flavor if you have time.
3. Second Marination: After the first marination, add corn flour, rice flour, and an egg (if using) to the chicken. Mix well until the chicken is uniformly coated. The flour will give the chicken a crispy texture when fried.

Cooking the Chicken

Once your chicken is marinated, it’s time to fry it to perfection. Here’s how you can achieve that perfect balance of crispiness and tenderness:

1. Heat the Oil: Pour oil into a deep frying pan and heat it on medium flame. The oil should be hot enough to fry the chicken but not too hot that it burns from the outside and remains undercooked inside. You can test the oil by dropping a small piece of marinated chicken; the oil is ready if it bubbles up and floats to the surface.
2. Fry the Chicken: Gently place the marinated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry the chicken in batches so each piece gets evenly cooked. Fry until the chicken turns golden brown and crispy (about 5-7 minutes per batch). Once done, remove the chicken pieces using a slotted spoon and place them on a paper towel to drain excess oil.

Tempering: Elevating the Flavor

The tempering is what sets Chicken 65 apart from other fried chicken dishes. The fragrant curry leaves and green chilies infused with oil give the chicken an authentic South Indian touch. Follow these steps:

1. Heat a little oil in a separate pan (you can use some of the oil for frying).
2. Add mustard seeds and allow them to splutter.
3. Add garlic slices, curry leaves, and slit green chilies. Fry for a few seconds until fragrant and the curry leaves become crispy.
4. Add the fried chicken to this tempering mixture and toss well to coat the chicken pieces with the flavors of curry leaves, garlic, and green chilies.

Garnishing Steps

1. Garnish the Chicken 65 with freshly chopped coriander leaves and a squeeze of lemon juice to add brightness.
2. Serve the dish hot as an appetizer with a side of onion rings and lemon wedges.
3. It can also be served as a side dish with rice, biryani, or roti.

Variations of Chicken 65

Like many traditional recipes, Chicken 65 has evolved, and there are several variations you can try:

1. Baked Chicken 65: For a healthier version, you can bake the marinated chicken in an oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, until the chicken is crispy.
2. Air-Fried Chicken 65: Another guilt-free method is to use an air fryer. Marinate the chicken as usual, and air fry at 375°F (190°C) for 12-15 minutes, shaking the basket halfway.
3. Gravy Chicken 65: Some people prefer their Chicken 65 with a bit of sauce or gravy. To make this version, after frying the chicken, you can prepare a light yogurt-based sauce with red chili powder, garam masala, and curry leaves, then toss the fried chicken in this gravy.
4. Paneer 65: Vegetarians can enjoy a similar dish by replacing the chicken with paneer (Indian cottage cheese). The process is the same, but since paneer cooks quickly, the frying time will be shorter.

Tips for Perfect Chicken 65

1. Yogurt: Using yogurt in the marinade adds tanginess and tenderizes the chicken. You can substitute half the yogurt with curd or buttermilk if you want a slightly more sour flavor.
2. Spice Level: Chicken 65 is traditionally spicy, but you can adjust the heat by reducing the amount of red chili powder. For extra heat, add a finely chopped green chili to the marinade.
3. Crispiness: Corn and rice flour are essential for creating the crunchy texture that makes Chicken 65 irresistible. Ensure the chicken pieces are well coated with the flour mixture before frying.
4. Frying Temperature: Keeping the oil at the right temperature is critical to avoiding soggy chicken. If the oil is too cold, the chicken will absorb excess oil. If it's too hot, the outside will cook too fast, leaving the inside undercooked.

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