Restaurant Style Chicken 65

Hi!!Namaskar!!Hope you all are doing good.I'm also doing good, Today I'm here with the recipe of one of my personal favorite chicken dish. Its chicken 65 Before starting it,I want to inform you all about something Most of you might not subscribe to my Blog. Those who have done it, thank you so much. Here I've taken boneless chicken pieces because I love to have boneless chicken. But its always better to take the chicken pieces with bones which gives the actual taste of this recipe. I've taken these boneless pieces that is the breast piece. If I have some guests,I used to make chicken 65 made with the pieces which have bones.

 

There is a Buhari hotel in Chennai. And in 1965 Buhari hotel made fried chicken, which is now famous world wide. And that chicken is called "Chicken 65". The most interesting thing is that, it has a lot of stories. Some people say, that spices were brought from 65 different villages, that's why it is chicken 65. Or some people even say that, it has 65 different spices, that's why it is chicken 65. See the moral of the story is, whatever story is correct, the dish is great. And there are so many versions of "Chicken 65" that I have seen. So I just thought The "Chicken 65" which I feel is right, I should make once for sure!. So I ask my one brother to went  Buhari, which alleged inventor of "Chicken 65" and let me known the taste a bit from them, and saw what exactly they do. I'll try and recreate the recipe.

So first, let's marinade the chicken And this is the most important part. Nice! Now, ginger garlic paste, chopped curry leaves, black pepper, cumin powder, salt, and then, red chilli powder. Kashmiri red chilli powder is colored red chilli powder.  And this red chilli is extreme colour red chilli, Bedgi red chilli, which gives a lots of colour. So, here we go. Now, this is the basic marination of chicken 65, which always stays with chicken. So, wherever chicken 65 is sold, this marination is done. It is very important to leave it at this stage, because the chicken needs to get tender, the marination needs to seep in. 

For the next step,  let the chicken marinade. Because later it will combine well with the flours mixture.

I've seen people marinating the chicken and tossing it in the flour and the frying, but if you visit Chennai, there will be around 50 people in one stall. So if he does this, he cannot run his business. They Marinade the chicken and then it just keeps going in the fryer. Done! Not so difficult, yeah! Now, it's like even every small shop, has their own different spice mix for "Chicken 65". Everyone uses a different mix while marinating Chicken 65 And that's the beauty of it. That's why in Chennai, one chicken 65 will never taste like the second chicken 65. But the commonality in all of them will be that it will be very tasty at any place you eat it from. Okay, so there are many recipes of chicken 65 that imply it should have sauce. Some people also toss the chicken in ketchup after frying. But, classically a chicken 65 is dry tossed chicken. 

Dry tossed! Which means Crisp fried chicken and quickly dry tossed. Authentically chicken 65 is is not made in sauce. Authentically they use, green chillies, garlic, curry leaves, and make a tempering and then most important ingredient, black pepper powder. 

INGREDIENTS :-

• Boneless Chicken pieces - 300gm
• Curd - 3 tbsp
• Lemon juice - 1tbsp
• Ginger And Garlic paste - 1 tbsp
• Kashmiri Red chilli powder - 1 tbsp
• Coriander Powder - 1tsp
• Cumin Powder - 1tsp 
• Black Pepper powder - 1/4 tsp
• Garam Masala - 1 /4 tsp 
• Red chilli powder - 1/2 tsp
• Salt according to taste - 1 tsp
• Fenugreek Leaves - 1 pinch
• Corn flour - 1 tbsp
• All Purpose Flour - 2 tbsp 

For Tempering 

• Refined Oil - 3 tbsp
• Garlic chopped /paste- 3/5
• Green Chilli - 1 chopped 
• Some Curry leaves 
• Onions - 2 medium size finely chopped 
• Soy sauce - 1tbsp
• Tomato sauce - 2 tbsp

METHOD 

Marination :-

• Take a mixing bowl and put the chicken pieces. 
• Now add : Curd, lemon juice, Coriander powder, Cumin Powder, salt, red chilli powder, kashmiri red chilli powder, Garam masala, ginger and garlic paste, black pepper powder and fenugreek leaves. 
• Now mix all well and leave it for 30 min. 

Frying :-

• Take a bowl and add corn flour and all purpose flour. The ratio of corn flour and flour should be 1:2.
• Now take the chicken pieces one by one and coat with the mixture of flours. 
• Heat oil for frying and deep fry the coated chicken pieces. 
• When it become brown in color then drain it out and like wise fry all chicken pieces. 

Tempering :-

• Heat a frying pan and add 3 tbsp oil. 
• Now add garlic paste or chopped garlic and chopped green chilli. Saute it for 30 sex and add chopped onions saute it for a while and add some curry leaves. 
• Saute it for a while and than add soy sauce and tomato sauce. Give a stir. 
• Now add the fried chicken pieces and toss it 5 to 8 times on high flame. Than turn off the flame. 
• Serve it hot to your love once. 

Watch the video of chicken 65

When a recipe gets complicated, different versions are made. For me, this is what a chicken 65 should be. Dry tossed, crisp, fried spicy chicken! 

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