Chicken 65, wow! Its one of those popular dishes prepared in most of the dhabas and restaurants. I remember that whenever we friends visited the dhabas it was the Chicken 65 that was first ordered by most of us and is also the dish most adorable to the kids.
Chicken 65 is a spicy, red, deep fried chicken chunks served as bar snack, entrée or quick appetizer accompanied by onion slices, slit green chilies and lemon wedges. The preparation of Chicken 65 differs from one place to another according to their taste. Chicken 65 can be prepared with or without bones. The flavor and strong fragrance of the dish comes from garlic, ginger, pepper powder, and other spices although the recipe can vary from person to person as per their liking.
Universally it is called as Chicken 65 but there are many different stories about the name of the dish. It is generally acknowledged that no one knows which one of the below of these anecdotal theories are true:
The first price of this dish was 65 rupees.
Weight of each piece was 65 gms.
The 65 in the Chicken 65 represents the year it was introduced by the famous hotel in Chennai called “BUHARI”, hence the name “Chicken 65″. They also serve Chicken 78, Chicken 82, and Chicken 90 which are all introduced in those years. One account claims that the dish emerged as a simple meal solution for Indian soldiers in 1965.
Others accounts claim that an enterprising hotelier targeted macho diners with a 65-chilli recipe and named the dish accordingly. It is also told that the name Chicken 65 is evolved from the age of the chicken used to prepare this dish.
But finally let me tell the exact reality on the name “Chicken 65”. It all started from a Military canteen in Chennai where there were a set of Indian army soldiers from the northern states of India usually visited as it was one of the popular canteens. The list of menus was written in Tamil, the local language and as a consequence the Soldiers being non locals could not read the menu but would indicate their choice by referring the Serial number of the dish on the menu. It is said that the popularity of this dish spread amongst the soldiers when one among them tried liked it and said his views to his fellow service men. Hence whenever they visited the place while on their leisure time, they simply used to tell the item number 65 which soon was called as Chicken 65 and in this time it became its official name for the entrée.
A quick, yummy and irresistible Chicken 65 a famous appetizer served at parties and easily available at most of the restaurants and food stalls all over India. There exist many versions of this dish, but its usually deep fried spicy hot chicken dish. Normally, the chicken 65 that is served is a fiery red in color that is because red color is added to it. You can make chicken 65 in many ways, cooking method can vary, but the taste is in the spices.
To prepare the Chicken 65, Take chicken pieces in a non reactive bowl. (We use dark meat so that it is nice and juicy when fried).Add salt, Aji-no-moto, ginger/garlic paste, pinch pepper powder, cornflour and mix. Then add 1 egg and mix in completely (Egg coats the meat and keeps the juices in). Heat oil in a frying wok or kadhai and add chicken pieces few at a time (Do not crowd the kadhai and fry them in batches) and fry until lightly golden brown. Drain and remove on a paper towel.
To make the sauce:- This does not need to be very salty-so control salt. Heat 2-3 tsp oil in a pan. Add cumin; add the chopped ginger and garlic and sauté until fragrant. Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt, chilli/garlic paste, aji-no-moto, red color and mix. Cook for a few minutes and add a little water and then add chicken to this paste and toss lightly. Stir in the coriander leaves and serve.
Recipe: Chicken 65
Summary: this recipe is written by priya -NYC as contribution to Vahrehvah following the video thankyou priya
- Aji no moto(MSG) – 1/2 – tsp
- Chicken-dark meat(boneless thigh meat) – 2 – lbs
- Coriander leaves-chopped – 1/2 – bunch
- Cornflour – 2- tsp
- Cumin seeds, Pepper powder,chilli powder,salt -1/2 tsp each – tsp
- Curry Leaves-chopped – 4to 5 - number
- Egg – 1 – number
- Garlic-chopped – 1- tsp
- Ginger-chopped – 1/2 - tsp
- Ginger/Garlic paste – 2 – tsp
- Green Chilli – 4 to 5 – number
- Oil – to fry
- Red color(Optional) – 2 to 3 – drops
- To make the fried chicken pieces:- Take chicken pieces in a non reactive bowl-(We use dark meat so that it is nice and juicy when fried).Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix-Then add 1 egg and mix in completely-(Egg coats the meat and keeps the juices in) Heat oil in a frying wok or kadhai-Add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown-Drain and remove on a paper towel To make the sauce:-This does not need to be very salty-so control salt Heat 2-3 tsp oil in a pan-Add cumin, add the chopped ginger and garlic and suate until fragrant-Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt,chilli/garlic paste, aji-no-moto, red color and mix-Cook for a few minutesAdd a little water and then add chicken to this paste and toss lightly-Stir in the coriander leaves and serve
Cooking time (duration): 25
Number of servings (yield): 4
Meal type: lunch
Chicken 65 can be baked dry, crispy deep fried or stir fried. It purely depends on your taste that you like. For preparing the Chicken 65, do watch the video at http://www.vahrehvah.com/Chicken+65:3560
and I am sure your kids would thrive for the dish daily. Happy cooking and eating!