Chicken 65

Chicken 65

Chicken 65

Boneless chicken pieces marinated in a fierce paste of red chilli, ginger, garlic, and yoghurt, then deep-fried until crispy on the outside and juicy within — finished with a tempering of curry leaves, green chillies, and a squeeze of lemon. Invented at Chennai's Buhari Hotel in 1965, Chicken 65 is now one of India's most recognisable bar snacks and starters, with dozens of theories about the origin of the name.

Cuisines

Chettinad Kongunadu Madras Hyderabadi Andhra

Best for

Snacks Lunch Dinner

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

Chicken 300 grams Chicken , boneless, cut into small pieces
ginger-garlic paste 1 tablespoon Ginger-garlic paste
red chili powder 1 teaspoon Red chili powder
turmeric powder 1/2 teaspoon Turmeric powder
coriander powder 1 teaspoon Coriander powder
Cumin 1 teaspoon Cumin , powder
black pepper powder 1 teaspoon Black pepper powder
garam masala 1 teaspoon Garam masala
lemon juice 1 tablespoon Lemon juice
corn flour 2 tablespoons Corn flour
Flour 2 tablespoons Flour
to taste Salt To taste
for deep frying Oil For deep frying
Curry Leaf 1 tablespoon Curry Leaf
Yogurt 2 tablespoons Yogurt
Mustard Seed 1 teaspoon Mustard Seed
Cilantro 2 tablespoons Cilantro , chopped

Instructions

  1. 1 In a bowl, mix ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, black pepper powder, garam masala, lemon juice, corn flour, all-purpose flour, egg, and salt.
  2. 2 Add the chicken pieces to the marinade and mix well. Let it marinate for at least 30 minutes.
  3. 3 Heat oil in a deep pan for frying.
  4. 4 Once the oil is hot, carefully add the marinated chicken pieces and fry until golden brown and cooked through. Remove and drain on paper towels.
  5. 5 In a separate pan, heat a tablespoon of oil and add mustard seeds.
  6. 6 When the mustard seeds start to splutter, add curry leaves and sauté for a few seconds.
  7. 7 Add yogurt to the pan and mix well.
  8. 8 Add the fried chicken pieces to the yogurt mixture and toss well to coat the chicken evenly.
  9. 9 Garnish with chopped coriander leaves and serve hot.

Tips

For extra flavor, add a pinch of fenugreek powder to the marinade.