Chicken 65

The star of chicken starters

Prep Time 13 min
Cook Time 16 min
Serving Size 3
Recipe Type Microwave Oven

The origin of Chicken 65 is shrouded in mystery. Some say it was invented in 1965 at the famous Buhari Hotel in Chennai, while others claim the ‘65’ represents the number of spices used. Regardless of its origin, this crispy snack has captured hearts and taste buds around the world. Chicken is marinated in a blend of fiery red chillies and other bold spices, then coated in a light batter before frying to golden perfection. It’s crispy on the outside, tender and juicy on the inside, and packed with a punch of flavours that are distinctly Indian. Whether you're enjoying it with a cold beer, as a snack, or as part of a larger meal, Chicken 65 is a culinary experience not to be missed.

Ingredients

300 gms Chicken
2 tsp Ginger Garlic Paste
2 tsp Red Chili Powder
15 ml Lemon Juice
30 gms Curd
1 tsp Pepper Powder
1 tsp Garam Masala
1 tsp Turmeric (Haldi)
Salt
1 tbsp Corn Flour
2 tsp Besan

Method

Marinate the chicken with ginger garlic paste, red chilli powder, pepper powder, salt, turmeric, lime juice, and curd and coat it with corn flour and besan.
Heat the tawa on H2 mode, place the chicken on the tawa, and drizzle a little oil on the chicken pieces. Cook the chicken for 14-16 minutes. Turn it after 10 minutes.
Serve hot, accompanied by curd onion and lemon.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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