Bite-sized pieces of chicken marinated in a fiery red spice paste, deep-fried until crackling crispy, and tossed with curry leaves, green chilies, and garlic. This iconic South Indian bar snack delivers an addictive combination of heat, crunch, and tang.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Marinate the chicken pieces with ginger-garlic paste, red chili powder, cornstarch, beaten egg, lemon juice, and salt. Mix thoroughly and refrigerate for at least one hour for the flavors to penetrate.
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2
Heat oil for deep frying to 180 degrees Celsius. Fry the marinated chicken pieces in small batches for five to six minutes each until they develop a deep red, crackling crispy exterior throughout.
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3
Remove the fried chicken with a slotted spoon and drain on paper towels. Keep them warm while you prepare the aromatic tempering that will give the dish its distinctive final character.
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4
In a wok or pan, heat two tablespoons of oil. Add the sliced garlic, slit green chilies, and curry leaves. Fry for one minute until the curry leaves crackle and the garlic turns golden.
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5
Add the fried chicken pieces to the wok and toss vigorously over high heat for two minutes, ensuring every piece gets coated with the aromatic garlic, chili, and curry leaf mixture.
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6
Squeeze fresh lemon juice over the chicken and toss once more. Serve immediately on a hot plate garnished with extra curry leaves and sliced onion rings for a true Chennai street food experience.
Did You Know?
The origin of the name Chicken 65 is hotly debated. Some say it was item number 65 on the menu at Buhari Hotel in Chennai in 1965. Others claim it requires exactly sixty-five days of marination (it does not). The most likely explanation is simply that it was introduced in the year 1965 at the Buhari Hotel.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- mixing bowl
- wok
The Story Behind Chicken 65
Chicken 65 was created in 1965 at the Buhari Hotel in Chennai by its owner A.M. Buhari, making it a relatively modern addition to Indian cuisine with a precisely documented origin. The dish was designed as a fiery bar snack to accompany drinks, and its addictive combination of crispy fried chicken with aromatic curry leaves and green chilies made it an instant sensation. From Chennai, Chicken 65 spread to restaurants and street stalls across South India and eventually throughout the subcontinent. The recipe has spawned numerous variations including Chicken 78, Chicken 82, and Chicken 90, each claiming to be an improvement on the original.
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