A Delicious History of Chicken 65 & the Ultimate Recipe

This is the sort of dish that can set your mouth on fire, make your heart beat faster and kick the usual bread-coated fried chicken to the curb. It's deep-fried (of course), with this crazy saltiness and crunchiness to it, and punchy flavours of curry leaves, ginger, garlic, chillies and all the ingredients that make a happy Indian dish. Chicken 65 is a classic, and a classic deserves special mention.

 Sometimes, such a dish is more about the place than the food itself. So if someone gave me Chicken 65 in an upscale restaurant, I don't think I'll enjoy it as much as I would at the want-to-pull-my-hair-out-crowded Andhra Bhawan. The other great thing about classics is that it encourages argument. People of different age groups and generations have their own versions. It's hard to define, yes, but when you eat the real thing, you just know it. So let's get to the heart of an all-time favourite, the Chicken 65. Amitabh Bachchan had asked the same question in the popular TV show Kaun Banega Crorepati, Season 1 that I'm about to ask you now - "where does the dish Chicken 65 come from?"

Ingredients:


 200 grams chicken thigh (boneless)

 1 tsp ginger garlic paste

 1 tsp yoghurt

 1 tsp lemon juice

 2 Kashmiri red chillies (whole)

 1 pinch turmeric

 5 black peppercorns

 1 pinch fennel seeds

 5 gm cinnamon sticks

 1 pinch cumin seeds

Salt to taste


 1 tsp egg white

 2 tsp rice powder

 1 pinch curry leaves

 600 ml oil for deep frying

Method:


 1. Take the boneless chicken and marinate it with ginger garlic paste, yoghurt, salt and lemon juice. Mix and keep aside for 30 minutes.

 2. Ground the chillies, turmeric, black peppercorns, fennel seeds, cinnamon sticks and cumin seeds. Mix this with the marinated chicken.

 3. Add curry leaves, egg white, rice powder and mix well.

 4. Heat the oil in a frying pan to a temperature of about 350 to 375 Fahrenheit.

 5. Fry the chicken for about 6 - 10 minutes or until golden brown.

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