Tangy Savory Chicken 65 

Chicken 65, a staple on the Indian ‘A la carte’ list is a spicy, tangy, fried chicken dish originating from Chennai as a bar snack, entree or quick snack. The combined flavours of cayenne pepper, ginger, lemon and mustard are essential to the uniqueness of this dish. The name  ‘Chicken 65’ has several theories stating how it came about but,  the reality remains, that this dish was introduced in the Buhari Restaurant in the year 1965 and was hence named. Chicken 78, 82 and 90 were also introduced in the later years but did not emerge quite as popular – obviously. Chicken 65- can be made in it regular most popular form, a dry appetizer/snack or you can add a couple of extra ingredients on the twist – a version of the Chicken 65 dish that is tangy, spicy, succulent on the inside, crisp on the outside. The flavour and texture is enhanced by the mustard seeds and coconut. Take your pick. It is very easy to prepare at home. 

Tangy Savory Chicken 65 

Ingredients:

For Marinade:

• 300 gms Boneless chicken breast
• 1 Tbsp Ginger Garlic paste
• 1 ½ tsp Kashmiri Chilli powder, or more if you like it spicier
• 1 ½ tsp Garam Masala (use a South Indian style Garam Masala)
• 2 Tbsp Cornflour (Corn starch)
• 2 Tbsp Plain flour
• 1 egg, beaten
• Juice of  ½ small yellow Indian Lime (1 Tbsp)
• Salt to taste (about 1/3 tsp)

Yoghurt-Chilli Paste (Optional):

• 3 Tbsp Yoghurt (no more)
• 1 tsp Kashmiri Chilli powder
• ½ tsp Garam Masala
• 1 Tbsp Plain flour

Tempering (Optional- only if using Yoghurt-Chilli Paste)

• ½ tsp Mustard seeds
• 2 dry red chillies, broken
• 1-2 green chillies sliced
• 2 sprigs of curry leaves
• 2 Tbsp Grated coconut – fresh or frozen (thawed)
• Oil, as needed for deep frying

Method:

• Rinse the chicken breasts well. Drain or pat dry.
• Cut into small bite-size pieces cubes.
• In a bowl, mix together the chicken along with all the ingredients for the marinade. Combine well. Marinate 30 minutes -1 hour
• Mix together the ingredients for the yoghurt chilli paste well and set aside.
• Heat sufficient oil for deep frying in a deep wok. ( Deep frying is best, but you could also pan fry.)
• Add the marinated chicken cubes, one piece at a time ensuring they do not stick into the hot oil and fry till crisp golden – 2-3 minutes.
• Drain from oil and set aside on a paper towel. Classic Chicken 65 is ready! Serve as appetizer/snack.
• Optional step for tangier, spicier Chicken 65: Remove all but 1 Tbsp of oil from the wok and heat again.
• When very hot, add mustard seeds and allow to crackle. Add the curry leaves and when they splutter add the dry chillies, green chillies. Stir briefly till fragrant.
• Next, add the grated coconut and continue to toss till coconut is just crisped.
• Add the yoghurt mixture and stir quickly to mix well. Quickly add the fried chicken and toss. Toss the chicken on a continuously till coated. Serve hot as a side dish! Enjoy the twist on Chicken 65 also. Try both ways.

Tangy Savory Chicken 65 

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