Chicken 65 is a popular chicken dish that was first invented in Tamilnadu, India. It is a popular street food, bar food and snack item.
Honestly, I don’t know the true origin of the name Chicken 65. There are so many anecdotes describing their invention. Popular among them are,
– In 1965, the owner of the famous Buhari hotel in Chennai invented this recipe and hence the name Chicken 65.
– In earlier days, there used to be a military canteen in Chennai whose menu item 65 was a popular chicken dish. The north Indian soldiers stationed there could not read the menu since it was in Tamil. So they always ordered as menu item 65 chicken i.e., Chicken 65.
So you guys decide which story sounds plausible (I personally choose the Buhari version 😉
Nowadays, chicken 65 made in restaurants and street corners use various chemicals to bring out that reddish brown color and crispiness. The recipe I have given here is home-made made from scratch straight from my mom’s kitchen.
On days when I feel lazy I use aachi chicken masala mix.
Try it out and let me know if you like it 🙂
- Chicken – 250 grams / 0.5 lb
- Corn flour – 1 tbsp
- Rice flour – 1 tbsp
- All purpose flour – 1 tbsp
- Ginger- Garlic paste – 2 tbsp
- Curry leaves – few
- Kashmiri red chilli powder – 2 tbsp
- Egg – 1
- Tomato ketchup – 1 tsp
- Soy sauce – 1 tsp
- Salt as required
- Oil for deep frying
- Wash the chicken in running water, drain and marinate with the above given ingredients (Beat the egg before adding to the chicken) and leave it for half an hour.
- Heat oil in a frying pan, deep fry the marinated chicken and drain on a plate lined with paper napkin. Serve it hot or warm. Enjoy!
