Chicken 65 is a spicy, deep-fried chicken dish eaten as a quick snack or entrée. The flavour of Chicken 65 can be attributed to red chilies but the exact set of ingredients can vary by recipe. Chicken 65 can be prepared using boneless or bone-in chicken and is usually served with onion and lemon garnish.
Although Chicken 65 is established to have originated from Hotel Buhari, Chennai, India, there are many different theories and myths claiming its origins. One account claims that it is a dish containing 65 chilli peppers. Another story claims that the dish emerged as a simple meal solution for Indian soldiers in 1965. Some claim that the name relates to a requirement for the meat to be from 65 day-old chickens. Still others claim that it means 65 pieces of chicken.
- Chicken – 1 No. (900 grams)
- Yogurt (curd) – 1 cup (250 grams)
- Monosodium Glutamate, MSG (Ajinomoto) – 2 Pinches
- Soya Sauce – 6 Teaspoons (30 ml.)
- Corn Flour – 8 Tablespoons (120 grams)
- Green Chillies – 6 Nos.
- Onion – For Garnishing, Cut in Slices
- Lemon – For Garnishing and Finishing Flavour, Cut in Wedges
- Ginger Garlic Paste – 2 Teaspoons (10 grams)
- Salt – To Taste
- Red Food Colouring – Optional for Visual Enhancement
- Oil – For deep frying
- Clean the chicken, take off its skin, cut into bite-size pieces (boneless or with bone as desired).
- Marinate the chicken pieces in yogurt and salt for 30 minutes.
- In a vessel on a slow flame, cook the chicken pieces until they are tender and all the water from the yogurt evaporates.
- Keep the cooked chicken pieces aside, until it cools to room temperature.
- Make a marination mixture of soya sauce, cornflour, ginger garlic paste, MSG, red coloring and salt in a vessel.
- Marinate the cooked chicken pieces in the marination mixture for 4 to 5 hours.
- Deep fry the marinated cooked chicken pieces in oil until golden brown and drain.
- For Garnishing: Deep fry the sliced green chilies and decorate on the top of the fried chicken pieces along with onion slices and lemon wedges.