The Chicken 65 is a dish spicy recipe of chicken fried by immersion, very popular in India and South Asia, where it is consumed as a starter. The particular flavor of the dish is due to the use of spices such as ginger, cayenne powder, mustard and vinegar. Despite the name Chicken 65 is universally recognized as the official name of the dish, there are multiple versions for the origin of the name.
The 65 is the year in which the plate was introduced in the menu of the famous Indian restaurant Buhari Hotel. In this menu there are in fact other variants introduced in subsequent years, such as the Chicken 78, Chicken 82 or Chicken 90. The number 65 represents the number of days that the meat should be marinated for a preparation, or even for the year of creation of the dish. However, the first interpretation seems wrong, because after 65 days of marinating the meat would be in an advanced state of decomposition. Other versions they want rather than the number comes from a list of 65 Indian recipes made from chillies, and that this dish was just the sixty-fifth.
The number 65 indicates the days of the life of the chicken before slaughter, so about two months of life. However, skeptics argue that generally the best meat obtained from the bird is after 25-30 days of life, and that in 65 days the animal is already too old and fat.
The number 65 indicates the number of pieces in which the animal is dissected for the preparation, or indicates that only one chicken can prepare 65 portions. However, even this source turns out to be quite controversial, because a chicken cut into 65 shares would resemble more like a minced chicken meat rather than the Chicken 65.
Prep Time: 2 hrs 20 mins ♥ Cook Time: 20 mins ♥ Total Time: 2 hrs 40 mins ♥ Yield: 4 servings
500 gms chicken
250 gms yogurt
1 cup buttermilk
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp sugar
1 tbsp lime juice
1 tsp pepper powder
1 tsp red chilli powder
2 tbsp coriander powder
1 tsp turmeric powder
3 tbsp corn flour
2 tbsp all purpose flour
1 tsp food coloring
1 cup Spring onion
Salt to taste
In a small deep bowl add onion, garlic, ginger, curd, red chilli powder, salt, cumin powder, coriander powder and pepper powder. Mix the ingredients and seasoning well to form the marinate base till you get a reddish paste.
Cut chicken breast into bite sized pieces. Pierce the chicken with a fork. Apply the paste all over the chicken. Coat the chicken well with the marinade and let it sit for 2 hrs.
In a heavy bottom wok heat oil. Take a few pieces of marinated chicken and rub it in the flour and corn flour. Dip it in the egg and fry it in the oil on high heat till it turns golden brown on all sides. Remove from oil and set aside.
Heat 2 tbsp oil in a skillet and add some garlic, spring onions and ginger paste and fry until it turns brown. Lower the heat and add butter milk, food coloring, and salt to taste. Cook until the butter milk mixture comes to a boil. Now add the chicken pieces and stir until the liquid is absorbed and the meat looks dry.
Remove the skillet from heat and add lemon juice. Stir well. Serve with white rice.