Chicken 65 is one of the most popular appetizers in south Indian non vegetarian restaurants. It is a spicy, deep fried (/ shallow fried) chicken dish that can be had as a snack, side dish or appetizer.
There are various rumors as to why chicken 65 was was given this name.
A few of them are
1. It was a meal made for Indian soldiers in 1965
2. A chicken was cut into 65 pieces and made into chicken 65.
3. It was the 65th item in buhari hotel
4. It took 65 days to prepare the marinade.
Chicken pieces – 1 kg
Ginger Garlic paste – 1 teaspoon each
Chilli powder – 1 teaspoon (adjust according to your preference)
Salt – For taste
Yoghurt / curd – 1 cup
Turmeric powder – 1 pinch
Curry leaves – a twig
Half a lemon.
Mix chilli powder, salt, turmeric powder, ginger and garlic paste together and then add them to yoghurt. This is the marinade for chicken 65.
Marinate the chicken for a minimum of 1 hour. I usually poke the chicken pieces with a fork so that spices will seep into the meat.
I marinate for a minimum of 4 hours in the refrigerator.
Heat oil and deep fry the pieces in medium heat so that the pieces are cooked properly. Once the pieces are cooked and rise to the top and float, reduce the heat and fry for a few second till the pieces turn red.
Fry curry leaves and add them to the fried chicken and serve after squeezing a few drops of lemon juice. Goes well with coriander chutney.