Chicken 65 recipe- How to make it (amazing restaurant-style flavor)

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Today’s recipe is the recipe for chicken 65,

a famous spicy Indian dish

.

There are several shops to explain why it is called

chicken 65.

• According to this article, the name is given because it was invented in 1965 by A.M Buhari of the Buhari Hotel in South India

.

• A different story claims that the chef cut the chicken into 65 pieces in the cooking process.
• Another version mentioned that a group of Indian soldiers in Chennai were presented with an elaborate menu. This chicken dish was item 65 on the list.

Whatever it is, you don’t need 65 spices to make this dish. What you need are just a few simple spices in your kitchen pantry.

Let me show you how to make

chicken 65 in this recipe.

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Today

, chicken 65 is a South Indian dish served in Indian restaurants around the world. Because of its universal taste, it is always a pleasure for the public, and everyone loves it.

It is delicious and crunchy, perfect as a side dish, starter or appetizer.

The recipe is mainly chicken marinated with various Indian spices, fried and topped with warm spices.

Like many other Asian dishes, chicken 65 has bounced around the world and incorporated into the local culture, not to mention that there are different treatments even on the Indian mainland itself. There is no fixed recipe for chicken 65. Therefore, this recipe is my interpretation with some Malay influence, and hopefully it will taste similar to those of local Indian restaurants.

Let’s get into the details of how to make this restaurant-style chicken

1. You

can also use chicken thighs or breast meat. However, it is better to use boneless chicken because it is more suitable as a garnish or snack.

1. Cut boneless, skinless chicken breast meat into 1-2 inch

pieces.

2. Mix boneless chicken pieces with ginger and garlic paste, coriander powder, cumin powder, turmeric powder, salt, black pepper powder, cashmere pepper powder and garam masala

.

3. Include some yogurt to add some acidity to the chicken. (I use yogurt in this recipe.)
4. Marinate the chicken pieces for an hour before frying.

Note:

• The longer you marinate, the tastier the chicken. You can even marinate it overnight.

You can use

• finely chopped garlic and ginger as a substitute for ginger and garlic paste. Make sure the garlic and ginger are finely chopped, or they won’t stick to the chicken during frying.
• If you do not have cilantro and cumin powder, double the amount of garam masala.
• Marinate the chicken with the spices generously. You’ll only get the restaurant flavor if you use enough spices.
• Kashmir chili powder is a red chili powder that gives chicken a nice reddish appearance. You can add some paprika if you can’t get the cashmere chili powder. Otherwise, add some edible red coloring like those served in the restaurant to get a bright red color.
• You can use adding acidity to chicken with lemon juice and yogurt. These ingredients help to tenderize chicken meat. However, some chefs don’t add yogurt to marinate chicken, which is a personal preference.
• All-purpose flour is a good substitute for rice flour. However, cornstarch is essential as it is a crucial ingredient in the production of the crunchy crust.

2. Fry the chicken Top

1. the chicken with rice flour and cornstarch before frying

.

2. Heat some vegetable oil with a high point over medium heat, about 170°C/340°F.
3. Lower the marinated chicken pieces gently in the hot oil. Refrain from disturbing them for the first minute, which helps the coating adhere to the surface without falling off.
4. Fry the chicken until golden brown, which will take four to five minutes, depending on the temperature and size of

the chicken pieces. Remove the chicken from the oil

5. with a slotted spoon

.

6. Transfer the chicken to a rack or paper towels to drain the excess oil.

Note:

• The oil used for frying must be high smoking point. Corn, canola, peanuts and palm oil are the standard types of oil.
• Fry the chicken pieces in small batches so that they do not stick in the pan.

Some of

• the marinade and flour will inevitably come off the chicken pieces during frying. Therefore, it is advisable to use a slotted spoon to remove residue between batches.
• Chicken pieces will remain crispy for half an hour after frying. Therefore, it is advisable not to fry chicken to ensure that they are still crispy while serving.
• An alternative to frying is to air fry the chicken. However, fried chicken tastes better than chicken for air frying.

3. Temper spices

Add

1. a tablespoon of vegetable oil to the pan

.

2. Add the cumin seeds and sauté until crackled.
3. Add ginger and garlic paste, green chilies, dried chili peppers and curry leaves. Sauté over low heat until automatic.
4. Add a tablespoon of water to form a sauce.
5. Return fried chicken pieces to the pan and mix well with warm spices.
6. Garnish beef with more curry leaves, onion rings and lemon slices. Serve with rasam, sambar and rice.

• Note You should start with low to medium heat to temper cumin seeds, as they can burn quickly

.

• Cutting green chilies lengthwise before adding them to the pan helps release the flavor. The amount of green chiles depends on the levels of spices you want. You can remove the seeds from the green chili to reduce the spiciness, but I suggest not reducing the number of chili peppers, as they contribute to the flavor.
• Dry curry leaves and green chiles to prevent them from splashing while frying.

4. How to store chicken 65?

You can store pieces of marinated chicken in the freezer for up to four to six weeks. Since they are frozen, thaw the chicken at room temperature before frying.

If you make a large batch of chicken 65, I suggest freezing the marinated chicken without cornstarch and flour. You should add the flour and cornstarch just before frying.

5. Can I make chicken 65 if I don’t have all the spices in the recipe?

Yes, you can. Here are my tips:

1. The key ingredients are garlic and ginger paste, garam masala, turmeric and chili

powder.

2. You can double the amount of garam masala if cumin and coriander powder are not available

.

3. Lemon juice and yogurt are optional. However, I would prefer to include either, as the acidity helps to soften chicken meat.

You can substitute

4. rice flour with all-purpose flour. As for cornstarch, replace it with wheat starch or potato starch.
5. Dried chili in the recipe is optional. Simply use the green chili to infuse the chili flavor into the chicken meat.
6. Curry leaves are indispensable for this chicken recipe. I always use fresh curry leaves as it is readily available. If you can’t get fresh curry leaves, you can use dried curry leaves as a substitute.