In the vast culinary landscape of India, where each region boasts its unique flavors and techniques, Chicken 65 stands out as a quintessential treat. Originating from Chennai in the 1960s, this appetizer has become a favorite not just in Indian households but also in international eateries. Known for its spicy, tangy, and aromatic appeal, Chicken 65 has a special place in the hearts of food enthusiasts. Here, we'll explore the traditional and some innovative ways to prepare this spicy Indian delight.
Why Chicken 65?
The name "Chicken 65" has intrigued many. There are several theories behind its origin:
- The dish was the 65th item on the menu at a popular Chennai hotel.
- It was created in 1965, which explains the number.
- The chicken is marinated in 65 spices or ingredients.
While the true origin remains a mystery, the allure of its crispy, spicy texture and deep, rich flavor is universally appreciated. Let's delve into the preparation of this iconic dish.
Ingredients for Traditional Chicken 65
- Chicken: Boneless, preferably thighs for juiciness - 500g
- Marinade:
- 1 tbsp Ginger Garlic Paste
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Turmeric Powder
- 1 tbsp Corn Flour
- 1 tbsp Rice Flour
- 1 tbsp All Purpose Flour
- 1 Egg (optional for binding)
- Salt to taste
- 2 tbsp Lemon Juice or Yogurt
- Coating:
- 1 Cup of Rice Flour
- Frying:
- Oil for deep frying
- Final Touch:
- 2 Sprigs Curry Leaves
- 6-8 Green Chilies, slit
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Soy Sauce (optional)
- 1 tsp Red Chili Powder
- 1 tsp Vinegar
- Salt to taste
Step-by-Step Preparation of Chicken 65
1. Marinating the Chicken
- Clean and pat dry the chicken pieces.
- In a large bowl, combine ginger garlic paste, red chili powder, coriander powder, cumin powder, turmeric, corn flour, rice flour, all-purpose flour, an egg, salt, and lemon juice or yogurt to form a paste.
- Add the chicken pieces to this mixture, ensuring each piece is well coated. Allow to marinate for at least 30 minutes or up to 2 hours for deeper flavor infusion.
2. Preparing for Frying
- Heat oil in a deep fryer or a pan for deep frying.
- Dredge each marinated chicken piece in rice flour, shaking off any excess.
- Gently lower the chicken into the hot oil. Fry until they are crispy and golden brown. This should take around 6-7 minutes per batch. Avoid overcrowding the pan.
🍽️ Note: To keep the chicken pieces hot, place them on a wire rack over a baking sheet to drain excess oil, which also helps maintain crispiness.
3. Final Touches
- In a separate pan, heat a little oil and sauté curry leaves and green chilies until they splutter.
- Add ginger garlic paste and fry until it turns golden.
- Stir in soy sauce, red chili powder, and vinegar, then mix in the fried chicken.
- Toss everything together for a minute or two to ensure the spices coat the chicken evenly. Season with salt if required.
⚠️ Note: You can also add a dash of red food coloring if you want the authentic color of restaurant-style Chicken 65, but this is optional.
Serving Suggestions
Chicken 65 can be served as an appetizer, an accompaniment, or even as a standalone snack. Here are some ideas:
- With mint chutney or raita for a cooling contrast.
- Alongside fried rice or biryani.
- As a side dish with naan or roti.
This dish's versatility makes it an excellent choice for any meal occasion, be it a casual gathering or a festive celebration.
Creative Variations
While the traditional recipe holds its ground, here are some creative variations to try:
1. Guntur Chicken 65
- Add more chili for an extra kick and include garlic and curry leaves generously to enhance the flavor.
2. Chicken 65 Dry vs. Gravy
- For a dry version, use the final touches method mentioned earlier. For gravy, increase the amount of curry leaves, green chilies, and spices; add some water or chicken stock to create a saucy consistency.
3. Healthy Chicken 65
- Opt for oven baking or air frying instead of deep frying for a healthier twist, reducing the amount of oil used.
Wrap-up
In this exploration of Chicken 65, we’ve journeyed through its origins, the traditional method of preparation, serving suggestions, and innovative variations. This dish exemplifies the vibrant, spicy, and deeply flavorful cuisine of India, offering both a sensory and culinary adventure. Whether you choose the traditional route or tweak it with creative spins, Chicken 65 remains a beloved choice for its satisfying crunch, succulent meat, and the tantalizing blend of spices.
Why is Chicken 65 red?
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The red color in Chicken 65 often comes from a combination of spices like chili powder and sometimes, red food coloring to mimic the restaurant-style appearance.
Can Chicken 65 be made gluten-free?
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Yes, by substituting all-purpose flour with corn flour or rice flour, and using gluten-free soy sauce, Chicken 65 can be adapted to be gluten-free.
How long can I store Chicken 65?
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Chicken 65 can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or microwave, but be aware that it might lose some of its crispiness.
