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 its regular, most popular form, a dry appetiser/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 textures are enhanced by the mustard seeds and coconut. Take your pick. It is very easy to prepare at home. 

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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

Watch the Video or click to read Complete Recipe – Below. 

The Same Recipe Video is available on the Recipe page⇑.

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