Chicken 65 recipe is a beloved Indian appetizer that’s made its mark worldwide with its fiery, crispy texture and vibrant flavors. Whether you’ve tasted it at a restaurant or watched it being served at a family gathering, this dish has a special place in the hearts of spice lovers everywhere. The good news? You don’t have to wait for a special occasion to indulge in this delicious, crispy snack. In this comprehensive guide, I’ll show you how to make Chicken 65 right at home, step-by-step, using simple ingredients and straightforward instructions.
But before we dive into the recipe, let me ask you:
Have you ever experienced the joy of taking the first bite of perfectly crispy, well-seasoned chicken, and feeling the explosion of spices that coat your tongue? If you have, then you know exactly why Chicken 65 has become such a popular dish, not just in India, but all around the world.
In this article, you’ll discover not just how to make Chicken 65 at home but also the tricks and techniques that will ensure your version is as flavorful as any restaurant-made one. So, let’s get started!
Table of Contents
What is Chicken 65? A Brief Introduction
Before we jump into the kitchen, let’s take a moment to understand what makes Chicken 65 so special. This dish hails from South India and is widely believed to have originated at the famous Buhari Hotel in Chennai in 1965, which is how it got its name. While there are multiple theories about the origin of the name, many believe it could be related to the year it was introduced, or the 65 different spices used in the original recipe.
Chicken 65 is a crispy, spicy chicken dish that is traditionally served as an appetizer or snack. The chicken is marinated in a mix of bold, aromatic spices, and then deep-fried until golden and crispy. It’s then tossed with curry leaves, green chilies, and additional seasonings to create a burst of flavor in every bite. Perfectly balancing spiciness, tanginess, and savoriness, Chicken 65 is guaranteed to satisfy your cravings.
Why Chicken 65 is So Popular
- Versatile Dish: You can serve Chicken 65 as an appetizer, snack, or even as a side with rice or naan.
- Flavor Explosion: The spice mix, along with the crispy texture, creates a burst of flavors that are irresistible.
- Quick and Easy: The preparation is simple, and the ingredients are easy to find, making it a dish anyone can master.
Let’s move on and learn what you’ll need to bring this tasty dish to life.
Essential Ingredients for Chicken 65
Table: Chicken 65 Recipe Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless Chicken (cut into cubes) | 500g |
| Ginger Garlic Paste | 1 tbsp |
| Red Chili Powder | 1 tsp |
| Turmeric Powder | ½ tsp |
| Garam Masala | 1 tsp |
| Cornflour | 3 tbsp |
| Rice Flour | 2 tbsp |
| Yogurt | 2 tbsp |
| Lemon Juice | 1 tbsp |
| Curry Leaves | A handful |
| Green Chilies (sliced) | 2-3 |
| Salt | To taste |
| Oil (for frying) | As needed |
The Chicken
- Boneless Chicken: While you can use chicken breasts or thighs, boneless chicken (either thighs or breasts) is the best choice for Chicken 65. Thighs are juicier and provide more flavor, but breasts work just fine too. Ensure the chicken is cut into bite-sized cubes to make frying easier.
The Spice Mix
- Ginger Garlic Paste: This is a must-have in Indian cooking. It infuses the chicken with a rich flavor and complements the other spices.
- Red Chili Powder: For that fiery kick, red chili powder is a critical component of Chicken 65. Adjust the amount based on your spice tolerance.
- Turmeric Powder: Besides its flavor, turmeric also adds a beautiful golden color to the chicken.
- Garam Masala: This aromatic spice blend brings depth to the dish. It contains a mix of spices like cinnamon, cloves, and cardamom, which elevate the flavor profile.
The Coating
- Cornflour and Rice Flour: These two ingredients create the crispy, crunchy texture that is synonymous with Chicken 65. Corn flour gives it that light, crisp coating, while rice flour helps maintain the crunch even after frying.
- Yogurt: Yogurt is used to marinate the chicken, helping to tenderize the meat while also adding a subtle tang to the dish.
Additional Ingredients
- Curry Leaves: These leaves add a unique fragrance and flavor that is essential to Chicken 65.
- Green Chilies: To give the dish an extra layer of spice and aroma, sliced green chilies are added during the final tempering.
- Lemon Juice: For a fresh, zesty touch that balances out the richness of the fried chicken.
Now that you know what you’ll need, let’s move on to the fun part: cooking!
Step-by-Step Guide to Make Chicken 65
Step 1: Prepare the Chicken Marinade
Start by marinating the chicken to ensure it’s packed with flavor. In a large mixing bowl, combine the following ingredients:
- Ginger garlic paste
- Red chili powder
- Turmeric powder
- Garam masala
- Yogurt
- Lemon juice
- Salt
Mix everything well until the chicken pieces are thoroughly coated. Allow the chicken to marinate for at least 30 minutes. If you have time, marinating for longer (up to 3 hours or overnight) will enhance the flavor even more.
Step 2: Coat the Chicken
Once the chicken has marinated, it’s time to give it that crispy coating. In a separate bowl, mix the cornflour and rice flour. Coat each piece of marinated chicken in this flour mixture, ensuring an even layer. The more evenly you coat the chicken, the crispier it will be once fried.
Step 3: Fry the Chicken
Heat oil in a deep pan over medium-high heat. You want the oil to be hot enough that it sizzles when the chicken goes in but not so hot that it burns the coating.
- Test the Oil: Drop a small piece of chicken into the oil to see if it fries immediately. If it does, the oil is ready.
- Fry the chicken in batches to avoid overcrowding the pan. Fry each batch for about 3-4 minutes or until golden brown and crispy.
- Use a slotted spoon to remove the chicken and place it on a plate lined with paper towels to absorb excess oil.
Step 4: Prepare the Tempering
In a separate pan, heat a small amount of oil. Add the curry leaves and sliced green chilies. Sauté them for about 30 seconds until they release their fragrance and become crispy. Be careful not to burn them.
Step 5: Toss the Chicken in the Tempering
Once the curry leaves and chilies are ready, toss the fried chicken pieces into the pan, making sure each piece is well-coated with the tempering. Stir-fry for an additional 1-2 minutes to allow the flavors to meld together.
Step 6: Serve the Chicken 65
Your Chicken 65 is now ready to serve! Plate it up hot, and garnish with fresh cilantro leaves or extra curry leaves. Serve it with a side of tangy yogurt dip or a squeeze of lemon juice for added zest.
Tips for Perfect Chicken 65
- Perfect Crispiness: The key to getting that ideal crunch is making sure the oil is at the right temperature. If the oil is too cool, the chicken will absorb too much oil and become greasy. If it’s too hot, the coating might burn before the chicken cooks through.
- Flavor Variations: You can adjust the spice level to your liking. If you prefer a milder version, reduce the amount of chili powder and green chilies. On the other hand, if you love heat, feel free to add more.
- Healthier Options: If you’re looking to make a healthier version of Chicken 65, consider air frying the chicken. It won’t be as crispy as deep-frying, but it will still be delicious and much lower in fat.
- Storage: If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, use an oven or air fryer to restore some of the crispiness.
Common Mistakes to Avoid When Making Chicken 65
- Over-marinating: While marinating the chicken is essential, leaving it too long can cause the chicken to become tough. 1-3 hours is ideal.
- Under-frying the Chicken: Make sure the chicken is fried all the way through. It should be golden brown and crispy on the outside, with the inside fully cooked.
- Overcrowding the Pan: When frying, avoid adding too many chicken pieces at once. This lowers the oil temperature and can result in soggy chicken.
Frequently Asked Questions (FAQs)
Can I Make Chicken 65 Without Deep Frying?
Yes! If you prefer a healthier alternative, you can bake or air fry the chicken. While it won’t be as crispy as deep-fried, it will still be flavorful and satisfying.
Can I Use Boneless Chicken Breasts for Chicken 65?
Absolutely! Boneless chicken breasts work perfectly fine in this recipe. They are leaner than thighs but still tender and juicy when cooked properly.
How Can I Make Chicken 65 Spicier?
If you love spice, add extra green chilies or increase the amount of red chili powder in the marinade. You can also toss in some chili flakes or hot sauce for an extra kick.
How Do I Serve Chicken 65?
Chicken 65 is usually served as an appetizer or snack. You can pair it with a refreshing yogurt dip, a tangy mint chutney, or a squeeze of lemon juice for an extra burst of flavor.
Conclusion: Enjoy Your Homemade Chicken 65!
Now that you know how to make Chicken 65 from scratch, it’s time to get cooking! Whether you’re making it for a special occasion or just a weekday treat, this dish is sure to impress anyone who loves bold, spicy flavors. The next time you’re in the mood for a crispy, spicy snack, you’ll know exactly how to whip up this irresistible dish.
So, grab your ingredients, follow the steps, and treat yourself to the magic of Chicken 65. Don’t forget to share your version with friends and family – and be sure to leave a comment below to tell us how it turned out. Happy cooking!