Chicken 65

Chicken 65, a signature dish from Chennai's Hotel Buhari in the South Indian state of Tamil Nadu, blends tender, crispy chicken with bold Indian spices. Ideal as a snack, starter, or side dish, it offers a satisfying crunch and rich flavor that enhance any dining experience.

Course Appetizers, Starters

Cuisine Indian

Diet Halal

Prep Time 15

Cook Time 30

Additional Time 30

Total Time 1 15

Servings servings

Calories 290

Author Sangeetha Vel

Ingredients

For First Marination

2.25 lb Chicken bite size pieces
2 tbsp Lemon Juice
3 tsp Kashmiri Chili Powder
1 tsp Garam Masala Powder
2 tsp Coriander Powder
1 tsp Pepper Powder
½ tsp Turmeric Powder
2 tbsp Ginger Garlic Paste
½ tsp Baking Powder
2 tbsp Curd Yogurt
1 Egg beaten
Salt to taste

For Second Marination

2 tbsp Corn Flour
2 tbsp Rice Flour
1 tbsp All-Purpose Flour

For Frying Chicken

Oil for deep frying

For Tempering Chicken

¼ cup Oil
1 tsp Cumin Seeds
1 tsp Garlic chopped
4 Green Chili slit
1 sprig Curry Leaves
1 Onion sliced
2 tsp Chili Sauce

US Customary - Metric

Instructions

First Marination

Cut the chicken into bite-sized pieces and clean them thoroughly. You can use either bone-in or boneless chicken, depending on your preference.
In a bowl, combine all the ingredients for the first marination as listed above. Mix well until the chicken is fully coated. The baking powder creates a soft and juicy texture, similar to restaurant-style Chicken 65. Adding an egg to the marinade helps make the chicken crispy on the outside and tender on the inside.
Let the marinated chicken rest for at least 30 minutes to absorb the flavors. For an even richer taste, marinate it overnight in the refrigerator if time allows.

Second Marination

Add cornflour, all-purpose flour, and rice flour to the marinated chicken, mixing until everything is well incorporated. This blend of flours in the secondary marination helps the masala stay on the chicken during frying, resulting in crispy pieces.

Frying Chicken

Heat oil in a deep pan over medium-high heat until very hot. To test the oil temperature, drop a small piece of bread into it; if the bread turns golden in about 30 seconds, the oil is ready. Carefully add the marinated chicken pieces one by one, making sure not to overcrowd the pan so they cook evenly.
Reduce the heat to medium. Deep fry the chicken until it turns a reddish-brown color on both sides, flipping the pieces occasionally to promote even cooking.
Once the chicken is fried, remove it from the oil. It should now have a crispy exterior and a thoroughly cooked interior. At this point, you have the option to temper the chicken following the optional steps provided, or serve it immediately as is.

Tempering Chicken 65

In a separate pan over medium heat, add oil, cumin seeds, minced garlic, slit green chili, and curry leaves. Sauté until the mixture becomes fragrant. This tempering process enhances the chicken's flavor while preserving its crispiness.
Add sliced onions to the pan and continue to sauté until the onions soften.
Reintroduce the fried chicken pieces to the pan, add chili sauce, and stir to make sure all the pieces are evenly coated with the sauce and spices.
Your Chicken 65 is now ready to be enjoyed!

Serving

Serve the tender and crispy Chicken 65 with lemon wedges and slices of onion. This dish is an excellent starter or can pair wonderfully with any main course meal. For more pairing ideas, check out our Serving Suggestions section below.

Notes

Here are some essential steps to make the best Chicken 65:

Choice of Oil: For a unique twist, try different oils like canola, which is great for high-heat cooking, vegetable oil for its neutral flavor, sunflower oil for its light taste, or coconut oil for a subtle tropical flavor. Each oil brings its own aroma and enhances the overall taste of the dish.
Natural Coloring: Opt for Kashmiri red chili powder to give your Chicken 65 a vibrant natural red hue without artificial colors. Not only does this spice offer a milder heat, it also adds a rich, earthy flavor that's hard to beat.
Frying Technique and Temperature: Begin by frying the chicken on high heat to seal in the flavors and create that irresistible crunch. Then, lower the heat to medium to fully cook the chicken without burning. It’s essential to keep the oil temperature consistent; if it’s too low, the chicken becomes greasy, and if too high, the exterior may burn before the inside cooks through.
Use a Cooking Thermometer: A cooking thermometer can help keep the oil at the ideal temperature. Aim to maintain the oil around 375°F for the best results—a crispy exterior with a juicy finish.
Tempering Note: Tempering the chicken right after frying adds a wonderful layer of flavor and keeps it crispy if served immediately. However, the texture may soften over time with the addition of onions and sauces, but the taste remains rich—a trade-off many are happy to accept!
Chicken 65 Biryani: Don't miss out on trying Chicken 65 Biryani, a popular South Indian specialty. Layer the freshly fried Chicken 65 with aromatic biryani rice and maybe a sprinkle of fried onions or herbs. This fusion combines the best of both worlds, making it a festive dish that always pleases a crowd.

Nutrition

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