Chicken 65

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.

Marinate the Chicken with lemon juice, chilli, turmeric, coriander, garam masal 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

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