Chicken 65
Boneless Chicken cubes marinated in South Indian Spices and Deep Fried.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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While definitive origins are debated, Chicken 65 is widely believed to have originated in Chennai, Tamil Nadu, India. It is thought to have been created in 1965 at the Buhari Hotel restaurant by A. M. Buhari. The '65' in the name is speculated to refer to various possibilities, including the year of its invention, the number of chilies used in the recipe, or the number of pieces of chicken served.
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Chicken 65 is a popular appetizer and street food in South India, particularly in Tamil Nadu, Andhra Pradesh, Telangana, and Karnataka. It is also widely available in Indian restaurants worldwide and is often served at parties and celebrations.
Restaurant Staple
Chicken 65 is a ubiquitous dish on the menus of South Indian restaurants, both in India and internationally. Its popularity makes it a go-to choice for many diners.
Street Food Favorite
Found at numerous street food stalls, Chicken 65 provides a quick and delicious snack option, often served with lemon wedges and onion slices.
Party Appetizer
Its ease of preparation and widespread appeal make Chicken 65 a common and well-received appetizer at parties and gatherings.
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Chicken 65 boasts a complex flavor profile, combining spicy, tangy, and savory notes into a highly addictive dish.
The marinade typically features a blend of ginger, garlic, red chili powder, turmeric, curry leaves, lemon juice or vinegar, and sometimes green chilies for extra heat. Other commonly used spices include garam masala, coriander powder, and cumin powder. The deep frying process enhances the spices, creating a crispy exterior and a juicy, flavorful interior. The use of yogurt in the marinade tenderizes the chicken and adds a subtle tang. Some variations may incorporate mustard seeds and fennel seeds for added depth.
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Marination Time
Allow the chicken to marinate for at least 2-3 hours, or preferably overnight, to allow the flavors to fully penetrate the meat. This will result in a more flavorful and tender dish.
Frying Temperature
Maintain a consistent oil temperature (around 350-375°F or 175-190°C) during frying. Frying at too low a temperature will result in greasy chicken, while too high a temperature can burn the exterior before the inside is cooked.
Don't Overcrowd the Pan
Fry the chicken in batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature and result in unevenly cooked and less crispy chicken.
Double Frying (Optional)
For extra crispy chicken, consider double frying. Fry the chicken briefly, remove, let it cool slightly, and then fry it again until golden brown and crispy.
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