Chicken 65 is a popular South Indian Street food. There are so many varieties of chicken 65 recipe today I am going to share the Hyderabad restaurant style Chicken 65 recipe. One major complaint about the restaurant style chicken 65 is adding a red food color which is not that good for our health. Some people say restaurants use ajinomoto but, why to take the risk if it is so simple and quick to make a chicken 65 at home.
As said though there are numerous chicken 65 variations, Chennai chicken 65 and Hyderabad chicken 65 are the widely known and considered as most delicious. Both Chennai and Hyderabad style chicken 65 is good in its own way we cannot compare them as the ingredients, procedure and taste are totally different.
History of chicken 65:
It is widely believed that 65-day young chicken is required to make a delicious chicken 65. But, Hotel Buhari at Chennai says thats not true and also claims they invented chicken 65 in 1965 and hence it is named chicken 65. I have seen this information in the news 7’s sutralam suvaikkalam’ Program. In that Program, The Buhari hotel owner himself revealed the history behind the chicken 65, So I am hoping it’s authentic. Here I am linking the video as well.
The major difference between Tamil Nadu chicken 65 and Hyderabad chicken 65:
In Hyderabad style chicken 65 the battered chicken is deep fried and again sauteed in the yogurt gravy. The yogurt gravy is called chicken 65 gravy. Whereas in Traditional Tamil Nadu Style Chicken is marinated in yogurt and spices and later deep fried. However, in the Tamil Nadu, street food stalls and some new restaurants use corn flour and baking soda to get a crispy outer layer. Stay tuned for Traditional Tamil Nadu style chicken 65 recipe and Street style chicken 65 recipe.
Ingredients:
- 600 chick thigh pieces(boneless/skinless)
- 1 tsp ginger and garlic paste
- 1 large egg
- 2 tbsp corn flour
- 2 tbsp all purpose flour(maida)
- Oil for deep frying
Spice powders for Chicken 65 marination:
- 1 tsp salt
- 3/4 to 1 tsp red chili powder
- 1 tsp Kashmiri red chili powder
- 1/2 tsp homemade garam masala powder
- 1/4 tsp turmeric powder
For the chicken 65 gravy:
- 1 to 2 tbsp of oil
- 1 tsp ginger and garlic paste
- 1/2 tsp salt
- 1/4 tsp chili powder(optional)
- 1 to 2 tsp Kashmiri chili powder
- 2 to 4 green chili, chopped
- 5 curry leaves
- few coriander leaves, chopped
- 1/4 tsp turmeric powder
- 1/2 cup thick curd or yogurt
- 2 tbsp of water
Procedure:
Step 1:
1. In a bowl, combine chicken pieces and ginger and garlic paste. Make sure there is no water in the chicken.
2. Combine all the spice powder in a small cup and mix the spice blend with the chicken pieces.
3. Break a whole egg into the chicken and mix the egg with the egg.
4. Next, in a small cup mix the cornflower and all-purpose flour and add it to chicken pieces, make sure the chicken pieces are well coated in the flour.
5. If you have time, let the marinated chicken rest for 30 minutes in the fridge or else, straight away deep fry the chicken in batches until the outer surface is crispy and chicken is juicy and tender inside.
6. Collect the fried chicken pieces in a plate/bowl and let it come to room temperature.
Step 2: Chicken 65 gravy
1. In a wide pan, heat some oil and when the oil has heated saute the ginger garlic paste followed by green chili, curry leaves, and coriander leaves.
2. Once the raw smell of garlic and ginger paste goes away and the green chilies are fried up saute the spice powders, turmeric powder for 10 seconds.
3. Whisk the curd very well, make sure there are no big lumps and pour the curd to the pan. Add required salt to the gravy and let the curd boil.
4. To the boiling curd, add the fried chicken pieces and saute until the gravy is completely absorbed.
5. After the chicken absorbed the gravy, continue to saute the chicken for two more minutes. This step will make the edges crispy.
Serve Chicken 65 Hyderabad style with Biryani/rice/noodles or as a starter.
Note: This recipe is dry chicken 65 recipe if you want semi gravy then double the ingredients of Chicken 65 gravy recipe.
Based on 3 Review(s)
