Do you know why the Chicken 65 is called so? The origins of this non-veg dish are firmly rooted in South India. Learn all about its history and the ultimate Chicken 65 Kerala style recipe!
In India, if we talk about non-veg dishes, what comes in our mind? Yes, you are right chicken is the first thing comes in our mind, and in our incredible India, there is a huge fan following of delicious chicken dishes. Whether from north to south or east or west, there are so many varieties of chicken dishes, and Chicken 65 recipe is one of them.
Chicken 65 is so famous that it was also one of the questions that appeared on Kaun Banega Crorepati and Siddarth Basu’s quiz program in Doordarshan in 1990. Amitabh Bachchan hosted it.
What is Chicken 65?
Chicken 65 is a crispy non-vegetarian Indian classical dish that is famous for its crunchiness, crispness and, mouth-watering taste. It is a popular South Indian chicken appetizer. It can be prepared as boneless or bone-in chicken chunks marinated in Indian magical flavorful spices and deep-fried.
History of Chicken 65
The Chicken 65 dish was introduced in 1965 at the Buhari Hotel in Chennai by its founder, A.M.Buhari. Several recipes have a title attached to it, which carries some story behind, but Chicken 65 will amaze you with the history behind its name.
Chicken 65 Original Recipe and Different Theories
Some people are under the impression that it came from China, which is wrong. The root of the Chicken 65 original recipe is from South India. However, there are many other reasons behind the name. Some food experts say it is chicken 65 because 65 small pieces of chicken were used to prepare the food. While others also claim that there are 65 ingredients used in the dish to make it spicy. There is another story that a 65–days–old chicken was used to prepare it. Another famous tale is the meal was the 65th item in a menu of a mess visited by military men.
Why is Chicken 65 Called So?
Chicken 65 was named so as it was made in 1965 at the Buhari hotel, which was its first version that got accepted widely.
Later on, the restaurant also started offering Chicken 78, Chicken 82, and Chicken 90, which are similarly named after the year they were first prepared at the Buhari Hotel.
Chicken 65 Versions of Recipe
Chicken 65 is cooked in different variations in South India using distinct styles and ingredients. The taste and method of cooking Chicken 65 in Tamil Nadu are different from that of Karnataka, Andhra Pradesh, and Kerala. In Karnataka, after the Chicken 65 is cooked, it is topped and garnished with grated coconut. In Andhra Pradesh, the Chicken 65 is prepared slightly differently in a dry style and high on spice, without frying. The Tamil Nadu style of cooking Chicken 65 is quite similar to that of Kerala, which is called “Kori Sukka.”
Chicken 65 Kerala Style Recipe
The chicken 65 recipe is an excellent option for a starter. It can be cooked in different styles like chicken 65 in Kerala style, in which it is served with coconut milk or powder. So here is the recipe for experiencing the crunchiness and spicy chicken in your meal:
Ingredients of Chicken 65 Recipe:
500 grams of boneless chicken
1 pinch red chilli powder
3 tablespoon coriander powder
1/2 teaspoon turmeric
1 tablespoon ginger-garlic paste
4 tablespoon yoghurt
6 curry leaves
4 green chillies
2 tablespoon rice flour and cornflour
4 tablespoons refined oil
Salt as required
How to Make Chicken 65 Kerala Style Recipe
- The very first step of Chicken 65 is to marinate the chicken.
- Mix the chicken with red chilli powder, coriander powder, ginger garlic paste, rice flour or cornflour, curry leaves and, yoghurt.
- Mix all the ingredients well and keep them aside for 4-6 hours so that flavours are well absorbed.
- You may also refrigerate this mixture for about 2 hours or leave it overnight in the refrigerator. The important thing about chicken 65 is that the longer the chicken marinates, and the tastier it will be.
- Heat the oil when it gets ready to fry. The amount of oil should be enough to almost cover the pieces of the chicken.
- Fry on a medium-low flame until dark golden brown otherwise it won’t be cooked enough.
- Now serve the hot, spicy, and crispy piece of chicken with curry leaves, lemon wedges, raw sliced onions, and mint chutney.
Now, you can easily prepare this spicy and popular chicken 65 Kerala style recipe at home. If you’re travelling to Chennai, then also include the visit to the Buhari Hotel in your checklist to taste the authentic Chicken 65 recipe at the place of its origin.
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