Chicken 65 is a popular South Indian appetizer that has won hearts worldwide. Known for its bold flavors and crispy texture, this dish has been used in various cuisines, often modified to suit local tastes.
In this article, I will explore the origins, ingredients, preparation methods, and ways to serve Chicken 65.
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Origins of Chicken 65
The origin of Chicken 65 is not just a culinary curiosity but also a subject of debate among food historians.
Several theories exist regarding its creation.
- Historical Context: One theory suggests that it was created in 1965 at the Buhari Hotel in Chennai, Tamil Nadu.
- Marinated Twist: Another perspective indicates that the dish was originally made with the whole chicken cut into 65 pieces.
- Spices and Southern Influence: what makes Chicken 65 so distinctive is its use of Indian spices like red chili powder, ginger, and garlic, which not only add a punch of flavor but also showcase South Indian cuisine’s love for rich spices.
Preparation Method
The preparation of Chicken 65 is relatively straightforward but requires attention to detail. Here are the main steps involved:
- Marination: The chicken pieces should be marinated for several hours, preferably overnight, to allow the flavors to penetrate deeply.
- Frying: Traditional preparation involves deep-frying the marinated chicken until it achieves a golden brown color and crispy texture. For a healthier alternative, you can opt for shallow frying or baking.
- Garnishing: Once cooked, Chicken 65 is often garnished with curry leaves, green chilies, and lemon wedges, enhancing both its visual appeal and flavor profile.
Serving Suggestions
Serving Chicken 65 involves more than just placing it on a plate. Here are some popular ways to enjoy this delectable dish:
- As an Appetizer: Chicken 65 is most commonly served as an appetizer or a snack, often accompanied by a tangy dipping sauce or chutney.
- In a Meal: It can also be included in a larger meal, served alongside rice or naan, and complemented by side dishes like raita or salad.
- With Drinks: The dish pairs exceptionally well with alcoholic beverages like beer or cocktails, making it a popular choice at parties and events.
Nutritional Facts
While Chicken 65 is undeniably delicious, it also offers some nutritional benefits, provided it is prepared mindfully. Here are a few facts to consider:
- Protein-Rich: Chicken is an excellent source of lean protein, essential for muscle building and repair.
- Spices with Benefits: Ingredients like ginger and garlic are known for their health benefits, such as anti-inflammatory properties and digestive aids.
- Moderation is Key: While Chicken 65 can be part of a balanced diet, moderation is essential, especially due to the frying method that adds calories.
Variations of Chicken 65
Over the years, Chicken 65 has inspired numerous variations, each adding its twist to this classic dish. Here are some notable adaptations:
- Vegetarian Version: Some cooks have developed a vegetarian counterpart, using paneer or tofu marinated in similar spices to mimic the flavors of Chicken 65.
- Paneer 65: This variation uses cubes of paneer, marinated and fried in the same way as the chicken, offering a flavorful alternative for vegetarians.
- Baked Chicken 65: For a healthier option, some recipes suggest baking the marinated chicken instead of frying it, which reduces caloric intake while still offering great taste.
Chicken 65 Recipe
Ingredients
- Chicken 65 Marination:
- 1 kg Boneless Chicken chopped
- 2 tbsp Kashmiri Chilli Powder
- 2 tsp Turmeric Powder
- 1 tbsp Garam Masala Powder
- 3 tbsp Ginger Garlic Paste
- 4 tbsp Lemon Juice or Vinegar
- Salt to taste
- ½ cup Curd
- 2 tbsp Rice Flour
- 2 tbsp All Purpose Flour
- 2 tbsp Cornstarch
- ½ tsp Baking Power
- Curry leaves
- Oil for Deep Frying
- 1 Egg
- Chicken 65 Seasoning:
- 1 sprig Curry leaves
- 2 chopped Green Chillies chopped finely
- 4 cloves Garlic chopped finely
- Salt to taste
- 1 tsp Lemon Juice
- 1 tsp Oil
- Spicy Sauce for Chicken 65:
- 2 tbsp Chilli Garlic paste
- 3 cloves Garlic finely chopped
- 1 medium Onion finely chopped
- 1 tsp Vinegar
- 1 tbsp Tomato ketchup
- 1 tsp Soy sauce
- 1 Green chilli chopped
- a pinch Ajinomoto optional
- Salt to taste
- 1 Spring Onion chopped
Instructions
Step 1: Marinate the Chicken
- Mix Ingredients: In a bowl, combine all the ingredients except the oil and flour.
- Marinating Time: Cover the bowl and let the mixture marinate overnight for maximum flavor.
Step 2: Prepare for Frying
- Temperature Tip: One hour before frying, take the marinated chicken out of the fridge to allow it to reach room temperature.
- Coating: Add the egg, rice flour, maida, and cornflour to the chicken. Mix everything well to ensure even coating.
Step 3: Fry the Chicken
- Heat the Oil: In a deep frying pan, heat oil over medium heat.
- Frying Time: Carefully drop in the chicken pieces and fry them until they turn golden brown. This usually takes about 7 to 10 minutes, depending on the size of the pieces.
- Drain: Once done, drain the chicken on paper towels and set aside.
Step 4: Chicken 65 Coated with Spicy Sauce
- Prep the Sauce: In a kadai (wok), heat some oil and sauté garlic and onions until they are golden brown.
- Add Spice: Toss in green chili and mix well. Then add vinegar, ajinomoto, and salt.
- Sauce Mix: Add soya sauce, chilli garlic sauce, and tomato sauce, stirring everything together.
- Combine: Add a little water to bring the sauce to a boil, then quickly toss in the fried Chicken 65.
- Garnish: Finish by garnishing with chopped spring onions and serve hot with a squeeze of lemon juice.
Step 5: Chicken 65 with Fried Seasoning
- Quick Marinade: After mixing all the ingredients, let them marinate for 1 hour.
- Heat Oil: In a deep frying pan, heat oil and add the marinated chicken, frying until golden brown. Drain and set aside.
- Fried Seasoning: In a separate pan, heat 1 tsp of oil and fry garlic, green chili, and curry leaves.
- Final Touch: Sprinkle salt and a dash of lemon juice; mix well before adding the fried chicken.
- Serve: Toss everything together and serve hot as an appetizer.
Hey readers! Chip Holland here, and I’m a Manager of this website. My passion for writing about it only matches my passion for BBQ. Follow my blog for mouth-watering recipes, tips, and tricks for the perfect smoke, grill, and BBQ. I’m sure you won’t be disappointed!