If you’re a fan of flavourful dishes that pack a punch, Chicken 65 is a must-try.
This iconic South Indian delicacy, known for its bold spices and irresistible crunch, has earned a special place on menus worldwide. But what exactly makes Chicken 65 so special?
The name “Chicken 65” has sparked curiosity since it first appeared in Indian culinary culture.
While the origins are somewhat debated, the most popular story traces the dish back to 1965 at the legendary Buhari Hotel in Chennai, India.
The story goes that the hotel created the dish to satisfy a need for a quick, appetising snack for the military stationed nearby.
Some say “65” refers to the number of ingredients, or the dish being item number 65 on the menu. Others say a 65-day-old chicken is cut into 65 pieces, or 65 pods of chillies in the dish.
Chicken 65 remains on the menu at Buhari Hotel to this day, but they serve this dish as whole chicken quarters, while the most popular interpretation has it as boneless cubes fried into an appetiser, snack or side dish.
The allure of Chicken 65 lies in its perfect balance of mild heat, tang and crispiness.
Bite-sized pieces of chicken are marinated in a blend of yoghurt, red chilli powder, ginger, garlic and an array of fragrant Indian spices, then fried to crispy perfection.
The vibrant red hue, achieved with the use of Kashmiri chilli powder, makes the dish as visually appealing as it is flavourful.
But what sets Chicken 65 apart is its versatility.
Many recipes feature subtle variations, such as adding curry leaves, green chillies or a squeeze of lemon juice.
These small tweaks offer endless possibilities, ensuring that no two versions of Chicken 65 are ever quite the same.
Chicken 65 is said to have been invented in 1965 at Buhari Hotel in Chennai, India. — Photos: YAP CHEE HONG/The Star
For vegetarians who want to enjoy the bold flavours of Chicken 65 without the meat, there are several creative alternatives that capture the essence of the dish, such as Paneer 65 or Gobi 65 where curds or cauliflower are used as a substitute for chicken.
Easily found at many Indian restaurants in Malaysia, Chicken 65 is surprisingly simple to prepare at home.
Marinate the chicken, fry it up and you’ll have a dish ready in under an hour.
For even more convenience, you can marinate the chicken overnight, only adding the batter just before frying.
Chicken 65 is much more than just another fried chicken dish. It’s a celebration of South Indian culinary brilliance – a dish steeped in history, bursting with flavour and adaptable to modern tastes.
The most popular recipe of Chicken 65 is to marinate bite-size pieces of boneless chicken.
The next time you’re craving for something crispy and truly unforgettable, give Chicken 65 a try.
You’ll quickly see why this dish has become a global favourite.
Chicken 65
Ingredients
Marinade
1kg boneless chicken, cut into bite-size cubes
2 tbsp Kashmiri chilli powder
1 tbsp turmeric powder
1 tbsp garam masala
3cm ginger
3 cloves garlic
½ lemon juice
2 tsp salt to taste
½ cup yoghurt
Batter
2 tbsp rice flour
2 tbsp all-purpose flour
2 tbsp cornstarch
½ tsp baking powder
1 egg
2 cups cooking oil for deep frying
Garnish
1 sprig curry leaves, fried until crispy
Pound ginger and garlic into a paste, then combine with Kashmiri chilli powder, turmeric powder, garam masala, lemon juice, yoghurt and salt to marinate for at least one hour or overnight.
Directions
Pound ginger and garlic into a paste. In a bowl, mix the chicken with the marinade ingredients. Cover and marinate for 1 hour or overnight in the refrigerator.
Before frying, remove the chicken from the refrigerator about an hour ahead to let it come to room temperature.
In a separate bowl, mix all the batter ingredients and combine them with the marinated chicken.
Heat the oil to medium-high and fry the curry leaves to flavour the oil. Set aside crispy fried leaves for garnish.
Drop the chicken pieces in batches into the hot oil and fry for about 2 minutes until light golden. Drain the excess oil on paper towels.
Serve the chicken hot, garnished with crispy curry leaves and lemon wedges.
