Chicken 65, a creation of Chennai's Hotel Buhari, is a delicious mix of soft, crispy chicken and Indian spices. Perfect as a snack, starter, or side, this dish brings a flavorful crunch to any meal.
Cut the chicken into bite-sized pieces and clean thoroughly.
Combine turmeric, chili, coriander, pepper, garam masala powder, ginger-garlic paste, lemon juice, curd, baking powder, and salt with the chicken. Mix until the chicken is fully coated.
Let the marinated chicken rest for at least 30 minutes.
Add corn flour, all-purpose flour, and rice flour to the marinated chicken, mixing until well incorporated.
To Prepare Chicken 65
Heat oil in a deep pan until it's very hot. Carefully add the marinated chicken pieces one at a time.
Lower the heat to medium. Deep fry the chicken until it achieves a reddish-brown color on both sides. Remember to flip the pieces occasionally.
After frying, take the chicken out of the oil. At this juncture, you have the option to either temper the chicken as outlined in the following steps or serve it immediately as is.
To Temper Chicken 65
In a separate pan over medium heat, add cumin seeds, minced garlic, green chili, and curry leaves. Sauté until the mixture becomes fragrant.
Add sliced onions to the pan. Continue to sauté until the onions soften.
Introduce the fried chicken pieces back into the pan. Add chili sauce and stir to combine everything evenly.
Your Chicken 65 is now ready to be savored!
To Serve
Serve the tender and crispy Chicken 65 accompanied by lemon wedges and slices of onion. This dish makes an excellent starter or can be paired wonderfully with any main course meal. Enjoy the burst of flavors in each bite!
Notes
Elevate your Chicken 65 with these essential tips:
Marination Time: Marinate the chicken for at least 30 minutes to ensure it fully absorbs the spices for a richly flavored result. This is key for the best-tasting Chicken 65.
Baking Powder for Softness: Adding baking powder to your recipe achieves a soft and juicy texture, similar to restaurant-style Chicken 65.
Natural Coloring: Use Kashmiri red chili powder instead of artificial food colors for a beautiful natural color and unique texture.
Flour Coating for Crispiness: A mix of cornflour, all-purpose flour, and rice flour for the secondary marination keeps the masala well-coated during frying, giving you crispy chicken pieces.
Egg for Softness: Including egg in the marinade balances the textures, resulting in chicken that's crispy outside and tender inside.
Frying Technique: Begin frying with high heat, then lower to medium to ensure the chicken cooks evenly, achieving a crispy exterior and thoroughly cooked interior.
Optional Seasoning for Extra Flair: Season the fried chicken with cumin seeds, onion, green chili, and chili sauce for a restaurant-style flair. Or, enjoy it simply with lemon and onion slices.
Choice of Oil: Experiment with different oils like canola or coconut oil, each adding its unique aroma and flavor to the dish.
Garnishing with Coconut: For an added crunch and a hint of sweetness, garnish the Chicken 65 with shredded coconut.
Chicken 65 Biryani: Explore the popular South Indian variation, Chicken 65 Biryani, where the fried chicken is served over biryani rice for a flavorful fusion.