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Chicken 65:
Chicken 65 is a common name among chicken dishes. Chicken 65 was introduced in 1965 at the well-known Buhari Hotel restaurant in Chennai. There is an interesting reason behind the naming of this dish “chicken 65”. In the restaurant the menu items are written in both Tamil and English and this dish was at number 65 in the menu list. Gradually it became popular and instead of its original name people keep saying this as “chicken number 65th” item. Later in short people simply ask for "number 65" and soon, the dish became branded officially as Chicken 65. Chicken 65 masala, chicken 65 dry, chicken 65 gravy, whatever may be the name, it’s really a mouth-watering dish. The recipe for chicken 65 is very simple. Below is the detail method about how to make chicken 65. Watch the Chicken 65 video for your reference.Chicken 65 Ingredients:
| Ingredients (for marinating chicken) |
|---|
| 500 gm bone less Chicken cubes. |
| 1 lemon juice. |
| Pinch full of Black pepper powder and Salt. |
| Ingredients (for coating chicken) |
| Turmeric and Red Chilli powder (½ tea spoon each). |
| ½ tea spoon Garam masala powder. |
| Cornflour and Refined flour (2 tea spoon each). |
| 1 Egg. |
| 2 tea spoon Ginger-Garlic paste. |
| 1 tea spoon salt. |
| Ingredients (for gravy) |
| 1 table spoon oil. |
| ½ cup Yogurt. |
| 1 tea spoon Chilli powder. |
| ½ tea spoon Refined flour. |
| 1 tea spoon Cumin seed. |
| ½ tea spoon Mustard seed. |
| 2-3 dry Chilli (break each into 2 piece) |
| Curry Leaves. |
| 2 table spoon Coconut (scraped). |
| Salt and Coriander leaf. |
Chicken 65 making process:
- Marinate chicken with above marinating ingredients for about 15 min.
- Make a paste with all coating ingredients with water and coat the marinated chicken. Add little red color powder for better color (optional).
- *Fry the coated chicken in medium heat. Drain out and keep aside
- Make a paste with Yogurt, Chilli powder, Refined flour and little Salt.
- Heat oil in a medium flame, add Cumin and Mustard seeds.
- Add some Curry leaves and dry Chilli.
- Fry in medium flame for some time.
- Add Yogurt paste and fry in a high flame until the paste absorbs by chicken.
- Add scrapes Coconut into it, low the flame and mix well.
- Garnish with Coriander leaf and serve hot.
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