Chicken 65
Chicken 65[edit | edit source]
Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India, as an entrée or quick snack. The dish is known for its vibrant red color, which is typically achieved through the use of red chili powder and other spices. It is a popular dish in South Indian cuisine and has gained popularity across India and in Indian restaurants worldwide.
History[edit | edit source]
The origins of Chicken 65 are somewhat disputed, with several theories about how it got its name. One popular theory is that the dish was introduced in 1965 at the Buhari Hotel in Chennai. Another theory suggests that the "65" refers to the number of days the chicken is marinated, although this is less likely. Some also believe that the "65" refers to the number of chilies used in the dish, but this is more of a myth than a fact.
Preparation[edit | edit source]
The preparation of Chicken 65 involves marinating chicken pieces in a mixture of spices, including red chili powder, turmeric, ginger, garlic, and lemon juice. The marinated chicken is then deep-fried until crispy. Some variations of the dish include the addition of curry leaves, mustard seeds, and yogurt to enhance the flavor.
Ingredients[edit | edit source]
- Chicken pieces (usually boneless)
- Red chili powder
- Turmeric powder
- Ginger-garlic paste
- Lemon juice
- Salt
- Oil for deep frying
- Optional: curry leaves, mustard seeds, yogurt
Cooking Method[edit | edit source]
1. Marinate the chicken pieces with red chili powder, turmeric, ginger-garlic paste, lemon juice, and salt. Allow it to rest for at least 30 minutes. 2. Heat oil in a deep frying pan. 3. Fry the marinated chicken pieces until they are golden brown and crispy. 4. Optionally, temper with curry leaves and mustard seeds for added flavor. 5. Serve hot, garnished with lemon wedges and onion rings.
Variations[edit | edit source]
There are several variations of Chicken 65, including:
- Paneer 65: A vegetarian version using paneer instead of chicken.
- Gobi 65: Made with cauliflower florets.
- Fish 65: Using fish fillets instead of chicken.
Each variation follows a similar preparation method, with adjustments to the marination and cooking time based on the main ingredient.
Cultural Significance[edit | edit source]
Chicken 65 is a staple in many Indian restaurants and is often served as a starter or appetizer. It is particularly popular in South Indian states and is a common feature at parties and gatherings. The dish's spicy and tangy flavor profile makes it a favorite among those who enjoy bold and robust flavors.
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