Chicken 65: Recipe, History, And Variations
Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India. A staple in Indian cuisine, it has gained immense popularity worldwide due to its fiery flavor and succulent texture. This article delves into the history of Chicken 65, provides a detailed recipe, and explores various regional adaptations.
The Origin Story
The precise origin of Chicken 65 is shrouded in mystery, with several stories attempting to explain its unique name and creation. One popular theory attributes its invention to A.M. Buhari of Buhari Hotel in Chennai in 1965. According to this version, the dish was named 'Chicken 65' because it was the 65th item on the hotel's menu. Other theories suggest that the '65' refers to the number of days the chicken marinates, the number of ingredients used, or even the year of its introduction. Regardless of its true origin, Chicken 65 has become a beloved dish enjoyed across the globe.
The Authentic Recipe
To recreate the authentic taste of Chicken 65 at home, you'll need the following ingredients:
- 500g boneless chicken, cut into small pieces
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp lemon juice
- 1 tbsp cornflour
- 1 tbsp rice flour
- 1 egg
- A few curry leaves
- 2-3 green chilies, slit
- Vegetable oil for deep frying
- Salt to taste
Here’s a step-by-step guide to preparing Chicken 65:
- Marination: In a bowl, combine the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, cornflour, rice flour, egg, and salt. Mix well and let it marinate for at least 2-3 hours, or preferably overnight, in the refrigerator.
- Frying: Heat vegetable oil in a deep frying pan or wok over medium-high heat. Ensure the oil is hot enough for deep frying.
- Deep Fry: Carefully add the marinated chicken pieces to the hot oil in small batches to avoid overcrowding. Fry until the chicken turns golden brown and is cooked through, about 5-7 minutes per batch.
- Tempering: In a separate small pan, heat a tablespoon of oil. Add curry leaves and slit green chilies. Sauté for a minute until the curry leaves splutter.
- Combine: Pour the tempering over the fried chicken and toss well to combine. This infuses the chicken with aromatic flavors.
- Serve: Garnish with chopped coriander leaves and serve hot with lemon wedges and mint chutney.
Regional Variations
Chicken 65 has inspired numerous regional variations, each adding a unique twist to the original recipe. Some popular adaptations include:
- Chicken 786: A milder version with a sweeter flavor profile, often using honey or sugar in the marinade.
- Chicken Manchurian: A fusion dish that combines the flavors of Chicken 65 with classic Manchurian sauce.
- Butter Chicken 65: Incorporates a creamy, buttery sauce, reminiscent of butter chicken, for a richer taste.
Tips for the Perfect Chicken 65
- Marinate well: The longer the marination time, the more flavorful and tender the chicken will be.
- Use fresh ingredients: Fresh ginger-garlic paste and spices enhance the overall taste of the dish.
- Control the heat: Adjust the amount of red chili powder and green chilies according to your spice preference.
- Fry in small batches: Overcrowding the pan can lower the oil temperature, resulting in soggy chicken.
Serving Suggestions
Chicken 65 can be served as an appetizer, a side dish, or even as a main course. It pairs well with:
- Rice: Steamed rice, biryani, or pulao.
- Indian Breads: Naan, roti, or paratha.
- Dips: Mint chutney, raita, or tomato ketchup.
Conclusion
Chicken 65 is more than just a dish; it's a culinary experience that tantalizes the taste buds with its spicy and savory flavors. Whether you follow the traditional recipe or experiment with regional variations, this dish is sure to be a hit at any gathering. So, gather your ingredients, put on your chef's hat, and embark on a flavorful journey with Chicken 65!
