Chicken 65 recipe

                                   CHICKEN 65 

INGREDIENTS

• Boneless chicken –500 gms clean ,washed ,drained and pat dried
• Ginger garlic paste or crushed  – ½ tbsp
• Chilli pwdr – 2 tsp or as per taste
• Turmeric pwdr – ¼ tsp
• Cumin pwdr – ½ tsp
• Curry leaves – few
• coriander pwdr – 1 tsp
• Garam masala – 1 tsp
• Corn flour + rice flour – 1 tbsp
• Lemon juice – 1 tbsp or vinegar few drops
• Food colour orange or red – a pinch [optional]
• Salt as per taste
• Oil for shallow fry or deep fry .
• Lemon slices + onion rings + slit green chilli for serving

METHOD

Mix all the above ingredients together with the chicken.

Allow it to marinate minimum for 1 hr or overnight in the fridge. [ more the marination better the taste ]

Deep fry or shallow fry the chicken till its cooked well on medium flame .

Towards the end add the curry leaves in the oil .

Drain the chicken + curry leaves .

Remove on a absorbent paper.

Serve with  onion + lemon juice + sit chilli .

NOTES

1. Use full thigh portion of the chicken for soft texture instead of breast .
2. You can also add 1 beaten egg.
3. I sometimes use aachi readymade chicken 65 masala ,it tastes good but little spicy.
4. I have shallow fried it .
5. You can also add ajinomotto.
6. Fry in small batches .
7. You can add ½ tsp of pepper pwdr also.

INFORMATION FROM NET –

While the name “Chicken 65” is universally used to refer to the dish,  there are many different stories for how the name came about. It is generally acknowledged that no one knows which of the below are correct

• Chicken 65 is alleged to be a dish introduced in 1965 at the famous Buhari Hotel restaurant in Chennai by its founder A.M.Buhari, a pioneer in the South Indian food industry.  They also offer Chicken 78, Chicken 82 and Chicken 90, introduced in  1978, 1982 and 1990 respectively. Amitabh Bachan’s Kon Banega Crorepati  1, featured Chicken 65 as a Buhari invention and also Siddarth Basu’s  Quiz Time in Door Darshan in the 90’s featured it too.
• The dish is said to require 65 days to prepare the marinade, but this is unlikely for reasons of freshness and flavour.
• One account claims that the dish emerged as a simple meal solution for Indian soldiers in 1965.
• Another account claims that it is a dish containing 65 chilli peppers devised by an enterprising hotelier.
• The name is also claimed to relate to a requirement for the meat to be from 65-day-old chickens.
• Yet another source claims that northern Indian army soldiers  frequented a military canteen in Chennai. Its menus were written in  Tamil, the local language. As most soldiers could not read Tamil, they  made their choice by citing the number of the dish on the menu. The  dish’s popularity spread among the soldiers by word of mouth. They’d  simply ask for “number 65”; soon, the dish became known officially as  “Chicken 65”.

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