Spicy Chicken 65 is a delectable dish from the southern part of India, famous for its fiery red hue and crispiness. With origins that are somewhat disputed, its name is thought to reference the year 1965, when this dish was first served in Chennai. Whether served as an appetizer or main course, Chicken 65 is renowned for its perfect balance of spice, flavor, and texture, making it a beloved Indian culinary delight. Here, we'll guide you through the steps to prepare this spicy, tangy, and aromatic treat at home, ensuring your taste buds are in for a treat.
Key Ingredients for Spicy Chicken 65
Let’s start with gathering the ingredients which form the backbone of this scrumptious dish:
- 500g Chicken (preferably boneless thigh)
- 1 1⁄2 Tbsp ginger-garlic paste
- 2 Tbsp curd or plain yogurt
- 1 Tsp salt
- 1 Tsp turmeric powder
- 1 1⁄2 Tsp red chili powder
- 1 Tbsp coriander powder
- 1⁄2 Tsp garam masala
- 1 Tsp mustard seeds
- 1⁄2 Tsp cumin seeds
- 10-15 Curry leaves
- 2-3 Green chilies, slit
- 1⁄2 Tsp kasoori methi (dried fenugreek leaves)
- 1⁄2 Cup Corn Flour
- 1⁄2 Cup All-purpose Flour
- 1 Tsp Kashmiri red chili powder for color
- 1 Egg
- 2 Tbsp Lemon juice
- Oil for frying
Preparing the Chicken
Here’s how you can prepare your chicken for this iconic dish:
- Marinating the Chicken: In a mixing bowl, combine the chicken with ginger-garlic paste, turmeric, red chili powder, garam masala, coriander powder, lemon juice, and salt. Mix well to ensure the chicken pieces are thoroughly coated. Cover and let it marinate in the refrigerator for at least 2 hours or overnight for deeper flavor infusion.
- Making the Batter: In another bowl, whisk together the corn flour, all-purpose flour, egg, yogurt, Kashmiri red chili powder, and a pinch of salt to form a thick batter.
- Coating the Chicken: Dip each marinated chicken piece into the batter, ensuring it's fully coated.
🍗 Note: Make sure your chicken is at room temperature before frying to ensure even cooking.
Cooking the Spicy Chicken 65
Now, let's move on to the cooking part:
- Frying the Chicken: Heat oil in a deep frying pan over medium-high heat. Once hot, gently add the battered chicken pieces, frying them until they are golden brown and crispy. Be cautious not to overcrowd the pan. Remove and set aside on kitchen paper to drain excess oil.
- Tempering: In a separate pan, heat 1 tablespoon of oil. Add mustard seeds, allowing them to crackle. Then add curry leaves, slit green chilies, and cumin seeds. Sauté briefly before adding the fried chicken pieces to this tempering.
- Finishing Touches: Toss the chicken in the pan with the tempering, adding the kasoori methi for extra flavor. Give it a final stir, ensuring the chicken absorbs the aromatic flavors of the tempering.
Serving Suggestions
Spicy Chicken 65 can be savored in various ways:
- Serve it hot as an appetizer with thinly sliced raw onions, lemon wedges, and mint-coriander chutney.
- Include it in an Indian meal spread alongside biryani, pulao, or naan for a complete dining experience.
- Use it as a topping for salads or wraps, adding a spicy twist to traditional dishes.
🍴 Note: For a healthier option, air fry or bake the chicken pieces at 200°C/392°F for about 15-20 minutes until crispy, brushing lightly with oil midway through.
As we wrap up this Spicy Chicken 65 journey, it's important to reflect on the flavors and memories this dish can evoke. The spicy, tangy, and aromatic notes come together to create an experience that's uniquely Indian. By following this guide, you’ve not just made a meal but also connected with the rich culinary heritage of India. Whether enjoyed alone or as part of a larger feast, Spicy Chicken 65 is more than just food; it's an entry into the soul of Indian cuisine, a gateway to warm kitchen chatter, and a testament to the diverse and vibrant flavors India has to offer. So gather your ingredients, prepare with love, and let your kitchen be filled with the aroma of spices, because this isn't just cooking; it's creating moments to remember.
What gives Chicken 65 its red color?
+
Chicken 65 gets its distinctive red color from the use of red chili powder, particularly Kashmiri red chili powder, which is known for imparting a vibrant color without overwhelming heat.
Why is it called Chicken 65?
+
There are several theories about the origin of the name “Chicken 65”. One popular theory is that it was first prepared in 1965, or it could refer to the 65 ingredients used in the dish. However, the exact reason remains shrouded in mystery and folklore.
Can I make Chicken 65 without deep frying?
+
Yes, for a healthier alternative, you can bake or air-fry the chicken pieces after marinating them. Just ensure to brush lightly with oil to help achieve that crispy texture.
