The Chicken 65 has its origins from the famous Buhari hotel, Chennai. The 65 would mean that it was invented in the year 1965 (source : Wiki) so are their platefuls of Chicken 78, 92 etc :). The “65” has been a topic of discussion at various culinary websites throwing what the 65 actually denotes? 65 pieces on the plate? 65 days of marination? 65 ingredients? However silly the story maybe, the dish is not something to be taken lightly for. The recipe has been a favorite in many South Indian restaurants across the globe.This is a chicken recipe that’s coated with spices and then deep fried and often served as appetiser and accompaniments at restaurants. The addition of the egg is optional and it imparts a crispiness to the dish.

Recipe
Chicken : 350 gms, thigh meat diced to 2 cm pieces
Chilli powder : 3/4 tsp – 1.5 tsp as required (you could also add kashmiri chilli powder for colour)
Garam masala powder : 3/4 tsp
Turmeric powder : 1/4 tsp
Egg : 1/2 egg beaten
Curd/Yogurt : 1 tsp
lemon juice : 1.5 tsp
Curry leaves : 2 handfuls (the more the better)
Flours :
Cornflour : 1.5 tsp
Besan/Chickpea flour : 2 tsp
All purpose flour : 1.5 tsp
Rice Flour : 1.5 tsp
Method
Marinate the Chicken with lemon juice, chilli, turmeric, coriander, garam masala powder and 1 tsp curd/yogurt
After marinating for an hour, add half beaten egg and mix well
Add the flours – all purpose or maida, cornflour, besan and rice flour
Deep fry. Drain on paper towels.
Serve with onion rings and lemon wedges
Local Picks :
Chicken : Lilydale Chicken thighs
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