The Original Finger Licking Chicken 65
Chicken 65 is a spicy, deep-fried chicken dish. It is a quick snack. The flavor of the dish can be attributed to red chilies. One interesting fact about this fried chicken is its unique name chicken 65. The first and most popular theory behind its name suggests that Chicken 65 was invented in Tamil Nadu by a gentleman called A.M. Buhari in the year 1965. One account suggests that soldiers in the Chennai canteen were presented a long menu which had this dish against the serial number 65 and so the dish got the name Chicken 65.
Made By Sumaiya Mirza

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Servings:
4
Ready In:
Prepa Time: 10 minutes | Marination Time: 30 Minutes | Cooking Time: 20 minutes | Total: 1 Hour
Calories:
436
Good For:
Starter, Snack

About this Recipe

The splendid Chicken recipe which is everyone’s favorite which involves cooking the tender cube cut chicken soaked in a lot of spices giving out the tangy and the sweet flavor at the same time makes it a mouth-watering Chicken recipe. Chicken 65 is usually made with red food color to give it an extra texture while it also cooked with orange food color. The recipe is mostly relished by kids and it is the essential part of starter in India and is served before wherever the main course is served.

Ingredients

  • 800 gms chicken, cut in cubes
  • 1 cup yogurt
  • 2 tbsp ginger garlic paste
  • 2 tbsp curry leaves, chopped
  • Black pepper powder to taste
  • 2 tsp Roasted cumin powder
  • Salt to taste
  • 4 tsp Kashmiri Red chili Powder
  • 3-4 tbsp rice flour
  • Oil to deep frying

For tempering

  • 2 tbsp oil
  • 4 green chilies, slit
  • 2 tbsp garlic, chopped
  • 10-12 curry leaves
  • Black pepper powder to taste

Equipment Used:

Step by Step Instructions

1. Add chicken cubes, yogurt, ginger garlic paste, curry leaves, black pepper powder, cumin powder, salt, and red chili powder.
2. Mix and coat the chicken well, set aside to marinate for minimum of 30 minutes.
3. After marination, now add rice flour and mix well.
4. Heat oil in a kadhai and deep fry the chicken until crisp.
5. Drain on an absorbent paper and set aside.
6. For tempering heat oil in a pan, add green chilies, garlic and curry leaves, saute till fragnant.
7. Add the fried chicken and toss it well. Add black pepper powder and toss well.

Meet TheOvenBun Team

I’m just a boy, standing in front of the world, asking you to follow our recipes as they take you in right direction.

Emad Iqbal Ali

CTO, Editor, @TheOvenBun

An emotional eater, & I hunt recipes down. As he said, follow our recipe so you don’t have to get lost.

Sumaiya Mirza

CEO, Recipe Hunter, Editor, @TheOvenBun

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