Chicken 65: Difference between revisions
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'''Chicken 65''' is a spicy, deep-fried chicken dish originating from [[ | ==Chicken 65== | ||
[[File:Chicken_65.jpg|Chicken 65 served on a plate|thumb|right]] | |||
'''Chicken 65''' is a spicy, deep-fried chicken dish originating from [[Chennai]], [[India]], as an entrée or quick snack. The dish is known for its vibrant red color, which is typically achieved through the use of red chili powder and other spices. It is a popular dish in South Indian cuisine and has gained popularity across India and in Indian restaurants worldwide. | |||
== History == | ==History== | ||
The origins of Chicken 65 are somewhat disputed, with several theories about how it got its name. One popular theory is that the dish was introduced in 1965 at the [[Buhari Hotel]] in Chennai. Another theory suggests that the "65" refers to the number of days the chicken is marinated, although this is less likely. Some also believe that the "65" refers to the number of chilies used in the dish, but this is more of a myth than a fact. | |||
The | ==Preparation== | ||
The preparation of Chicken 65 involves marinating chicken pieces in a mixture of spices, including red chili powder, turmeric, ginger, garlic, and lemon juice. The marinated chicken is then deep-fried until crispy. Some variations of the dish include the addition of [[curry leaves]], [[mustard seeds]], and [[yogurt]] to enhance the flavor. | |||
== | ===Ingredients=== | ||
* Chicken pieces (usually boneless) | |||
* Red chili powder | |||
* Turmeric powder | |||
* Ginger-garlic paste | |||
* Lemon juice | |||
* Salt | |||
* Oil for deep frying | |||
* Optional: curry leaves, mustard seeds, yogurt | |||
===Cooking Method=== | |||
1. Marinate the chicken pieces with red chili powder, turmeric, ginger-garlic paste, lemon juice, and salt. Allow it to rest for at least 30 minutes. | |||
2. Heat oil in a deep frying pan. | |||
3. Fry the marinated chicken pieces until they are golden brown and crispy. | |||
4. Optionally, temper with curry leaves and mustard seeds for added flavor. | |||
5. Serve hot, garnished with lemon wedges and onion rings. | |||
== Variations == | ==Variations== | ||
[[File:Chicken_65_-_ready_2.JPG|Chicken 65 ready to be served|thumb|left]] | |||
There are several variations of Chicken 65, including: | |||
* '''Paneer 65''': A vegetarian version using paneer instead of chicken. | |||
* '''Gobi 65''': Made with cauliflower florets. | |||
* '''Fish 65''': Using fish fillets instead of chicken. | |||
Each variation follows a similar preparation method, with adjustments to the marination and cooking time based on the main ingredient. | |||
== | ==Cultural Significance== | ||
Chicken 65 is a staple in many Indian restaurants and is often served as a starter or appetizer. It is particularly popular in South Indian states and is a common feature at parties and gatherings. The dish's spicy and tangy flavor profile makes it a favorite among those who enjoy bold and robust flavors. | |||
==Related Pages== | |||
== | |||
* [[Indian cuisine]] | * [[Indian cuisine]] | ||
* [[South Indian cuisine]] | * [[South Indian cuisine]] | ||
* [[List of chicken dishes]] | * [[List of chicken dishes]] | ||
* [[Buhari Hotel]] | |||
[[Category:Indian | [[Category:Indian chicken dishes]] | ||
[[Category:South Indian cuisine]] | [[Category:South Indian cuisine]] | ||
[[Category:Deep fried foods]] | |||
Latest revision as of 11:07, 23 March 2025
Chicken 65[edit]
Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India, as an entrée or quick snack. The dish is known for its vibrant red color, which is typically achieved through the use of red chili powder and other spices. It is a popular dish in South Indian cuisine and has gained popularity across India and in Indian restaurants worldwide.
History[edit]
The origins of Chicken 65 are somewhat disputed, with several theories about how it got its name. One popular theory is that the dish was introduced in 1965 at the Buhari Hotel in Chennai. Another theory suggests that the "65" refers to the number of days the chicken is marinated, although this is less likely. Some also believe that the "65" refers to the number of chilies used in the dish, but this is more of a myth than a fact.
Preparation[edit]
The preparation of Chicken 65 involves marinating chicken pieces in a mixture of spices, including red chili powder, turmeric, ginger, garlic, and lemon juice. The marinated chicken is then deep-fried until crispy. Some variations of the dish include the addition of curry leaves, mustard seeds, and yogurt to enhance the flavor.
Ingredients[edit]
- Chicken pieces (usually boneless)
- Red chili powder
- Turmeric powder
- Ginger-garlic paste
- Lemon juice
- Salt
- Oil for deep frying
- Optional: curry leaves, mustard seeds, yogurt
Cooking Method[edit]
1. Marinate the chicken pieces with red chili powder, turmeric, ginger-garlic paste, lemon juice, and salt. Allow it to rest for at least 30 minutes. 2. Heat oil in a deep frying pan. 3. Fry the marinated chicken pieces until they are golden brown and crispy. 4. Optionally, temper with curry leaves and mustard seeds for added flavor. 5. Serve hot, garnished with lemon wedges and onion rings.
Variations[edit]
There are several variations of Chicken 65, including:
- Paneer 65: A vegetarian version using paneer instead of chicken.
- Gobi 65: Made with cauliflower florets.
- Fish 65: Using fish fillets instead of chicken.
Each variation follows a similar preparation method, with adjustments to the marination and cooking time based on the main ingredient.
Cultural Significance[edit]
Chicken 65 is a staple in many Indian restaurants and is often served as a starter or appetizer. It is particularly popular in South Indian states and is a common feature at parties and gatherings. The dish's spicy and tangy flavor profile makes it a favorite among those who enjoy bold and robust flavors.
