Chicken 65 – a spicy stir fried chicken
2014-12-12- Cuisine: Indian
- Course: Side Dishes
- Skill Level: Intermediate
- Yield : 4
- Servings : 4
- Prep Time : 25m
- Cook Time : 1:30 h
- Ready In : 2:000 h
A fine Entree
Chicken 65 – Delicious deep fried chicken marinated in yoghurt along with assorted herbs and spices and tempered with red chilies, mustard seeds and fresh curry leaves – I am sure this description is enough to make you crave for this awesome starter.
Tips
You can use substitute lemon juice with vinegar to make the chicken tangier. Also, for coloring the dish bright you can use beetroot instead of edible red colour.
Origins of Chicken 65
Chicken 65 is alleged to be a dish introduced in 1965 at the famous Buhari Hotel restaurant in Chennai by its founder A.M.Buhari, a pioneer in the South Indian food industry. They also offer Chicken 78, Chicken 82 and Chicken 90, introduced in 1978, 1982 and 1990 respectively. Amitabh Bachchan’s Kon Banega Crorepati 1, featured Chicken 65 as a Buhari invention and also Siddarth Basu’s Quiz Time in Doordarshan in the 90’s featured it too. Source: wikipedia
Chicken 65
Ingredients
- Boneless chicken cut into 1½ inch cubes 450 grams
- Yogurt 1/2 cup
- Lemon juice 1 1/2 tablespoons
- Rice flour 2 Tbsp
- Oil 6 tablespoons
- Curry leaf 20
- Dried red chile peppers 4
- Ginger 2 inch pieces
- Garlic 6 cloves
- Coriander seeds 2 tablespoons
- Black peppercorns 12-15
- Salt to taste
- Red food colour (optional)
- Fresh Coriander (for garnish)
Method
Step 1
Grind Chilies, Ginger, Garlic, Coriander seeds, pepper corns etc to a fine paste. Mix the yogurt, lemon juice, grated beetroot or colour (if using), rice flour, salt and two tablespoons oil into the ground masala paste. Mix in about 10 Curry leaves as well. Coat the chicken with the paste just made and marinate for an hour.
Step 2
Heat the remaining oil in a thick-bottomed pan. Start by adding the chicken pieces in small batches of six to eight pieces and stir-fry over high heat for a minute or two. Toss continuously.
Step 3
Add another batch of the chicken and repeat, be sure to continue tossing the chicken and not let it burn or stick to the pan.
Step 4
Lower heat once all the chicken has been added.
Step 5
Turn the pieces frequently, coating with the remaining masala. Cook till the chicken turns crispy on the outside, but moist and soft on the inside. Do not over cook.
Step 6
Adjust salt, add the remaining curry leaves toss well and remove. Garnish with fresh coriander and serve hot.
Serving Suggestions
The mildly spicy chicken 65 is usually served as a bar snack, an entree or an appetizer. Serve with a wedge of lemon and raw onion rings.
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“Chicken 65 (Dish)” by Amiyashrivastava – This photo was taken in Boise on 8 July 2012 when we prepared Chicken 65 for us. Licensed under CC BY-SA 3.0 via Wikimedia Commons.
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posted by Anand on September 29, 2018
Recipe says pepper corns, you didn’t use them though, am guessing they go in the marinade once powdered.
posted by Swati Sani on September 30, 2018
Yes, you are right.
posted by Farida on January 7, 2016
You have not mentioned how much rice flour to add
posted by Swati Sani on January 7, 2016
About 2 Tbsp.