Published on

Chicken 65 - Spicy Tamil Nadu Fried Chicken Recipe

Authors
  • avatar
    Name
    ChefPandas
    Twitter

🍲 About This Dish

Chicken 65 is a popular and fiery South Indian dish that originated in Tamil Nadu. Legend has it that the dish was first introduced in 1965 at the Buhari Hotel in Chennai, hence the name "Chicken 65." This spicy and tangy chicken dish is known for its vibrant red color and explosive flavors. It is a favorite appetizer or side dish in Tamil Nadu and has gained popularity across India and beyond.

🌶️ Ingredients Overview

  • Chicken (Kozhi) - Boneless
  • Oil
  • Curry Leaves (Kadi Patta)
  • Green Chilies (Hari Mirch)
  • Ginger-Garlic Paste
  • Red Chili Powder (Lal Mirch)
  • Turmeric Powder (Haldi)
  • Yogurt (Dahi)
  • Lemon Juice
  • Cornflour
  • Salt
  • Garam Masala

✨ What Makes It Special

While the base recipe of Chicken 65 remains consistent, there are regional variations in the preparation method and spice blends across India. In Tamil Nadu, the dish is typically spicier compared to other regions, reflecting the state's love for bold and intense flavors. Some variations may include the addition of black pepper, fennel seeds, and vinegar for an extra kick.

📝 Ingredients

  • 500g boneless chicken, cut into bite-sized pieces
  • 2 tbsp oil
  • Handful of curry leaves
  • 3-4 green chilies, slit lengthwise
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 2 tbsp yogurt
  • 1 tbsp lemon juice
  • 2 tbsp cornflour
  • Salt to taste
  • 1 tsp garam masala

🥄 Spice Blend (Masala)

To make the spice blend:

  1. Dry roast 1 tbsp coriander seeds, 1 tsp cumin seeds, and 1/2 tsp black peppercorns until fragrant.
  2. Grind the roasted spices along with 4-5 dried red chilies, 1-inch cinnamon stick, and 4-5 cloves to a fine powder.

👨‍🍳 Preparation Method

  1. Marinate the chicken pieces with red chili powder, turmeric, ginger-garlic paste, yogurt, and salt. Let it marinate for at least 30 minutes.
  2. Heat oil in a pan and add curry leaves and green chilies.
  3. Add the marinated chicken and cook until it is tender and cooked through.
  4. Sprinkle cornflour over the chicken to give it a crispy coating.
  5. Finish with a squeeze of lemon juice and a sprinkle of garam masala before serving.

⏰ Timing Guide

  • Preparation: 15 minutes
  • Marination: 30 minutes
  • Cooking: 20 minutes

🍽️ Serving Suggestions

Chicken 65 is typically served hot as an appetizer or side dish. It pairs well with onion rings, lemon wedges, and mint chutney. You can also serve it with steamed rice or as a filling in wraps for a delicious meal.

💭 Chef's Notes

For an authentic taste, ensure the chicken is marinated well to absorb all the flavors. Adjust the spice levels according to your preference. The key to achieving the perfect texture is to fry the marinated chicken until it is crispy on the outside and juicy on the inside.

📦 Storage

Chicken 65 is best enjoyed fresh and hot. However, you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven to maintain the crispy texture.

Enjoy the bold flavors and fiery kick of this iconic Tamil Naduian dish, Chicken 65, in the comfort of your own kitchen!