My favorite starter Chicken 65


A quick internet search will give you plenty of bizarre explanations as to why this dish is called Chicken 65. Here's one that makes sense to me. Apparently, this dish was first prepared at a restaurant in Chennai called Hotel Buhari in 1965. It quickly made a profit. it slowly gained popularity as a quick snack or munchie and became a favorite starter item across the country! Do you have any theories as to why it's called Chicken 65? Tell me!


This chicken appetizer recipe has been on my must-have list for so long. I finally got it because I was in the mood to experiment and craved for fried chicken. KFC is not a patch compared to this dish Chicken 65 is the OG Fried Chicken you have to try as soon as possible!


Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 8


Ingredients:

For chicken marination

500 Grams Chicken Thighs boneless, skinless, cut into approx ½ inch small cubes;

¼ Cup Curd;

1 tbsp. Ginger Garlic Paste;

¼ tsp. Turmeric Powder;

1 tsp. Kashmiri Red Chilli Powder refer to Note 1;

1 tsp. Coriander Powder;

½ tsp. Jeera Powder;

1 tsp. Sugar;

¾ tsp. Salt;

2 chopped sprigs Curry Leaves;

2 tbsp. Rice Flour refer to Note 2;

3 tbsp. Corn Flour refer to Note 2;

Oil for frying, refer to Note 3.


Chicken 65 fry:

1 tbsp. Oil;

1 tbsp. finely chopped Garlic;

1 tbsp. finely chopped Ginger;

5 Green Chillies halved;

1 tsp. Red Chilli Powder;

2 Sprigs Curry Leaves.



How to cook?

First let's marinate chicken

  • Combine all the ingredients of chicken marinade, except rice flour and corn flour and marinade for at least an hour or night if possible.

  • In a heavy-bottomed bowl or kadai, heat enough oil over medium heat for deep frying.

  • Take the chicken out of the refrigerator 10 minutes before frying it. Now add the rice flour and corn flour. Mix well to combine.

  • Gently dip the chicken pieces one by one in the hot oil. Fry for 2 to 3 minutes or until they turn bright red and crispy. Remove them from the oil and place them on a plate lined with tissue paper.


Now let's cook this dish and serve

  • Heat the oil in a saucepan and let it heat up. Once hot, add the garlic, ginger and green chillies and sauté lightly over medium heat. Once it's fragrant, add curry leaves and sauté for a minute.

  • Add the red chilli powder and sauté. Then add the fried chicken and sauté over high heat for 1 minute. Take out of the pan and serve hot.

Notes:

  1. Use Kashmiri red chili powder to get the bright red color on the chicken. If needed, you can also add 12 drops of natural red food coloring.

  2. Corn flour and rice flour make fried chicken crispy. If necessary, you can replace both with all flour.

  3. The oil should be at the temperature of 170C 180C for frying.


Tried this recipe?

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