Chicken 65
Chicken 65 is a dish that actually originated in Chennai, Tamil Nadu, and was later adapted into the distinct Hyderabadi style that uses yogurt.
Ingredients
- 1. Complete Ingredients List
- This recipe is designed for 500g (approx. 1.1 lb) of boneless chicken:
- I. Chicken and Marination
- Ingredient Quantity
- Boneless Chicken (cut into 1-inch cubes) 500g
- Ginger-Garlic Paste 1 Tbsp
- Kashmiri Red Chili Powder 3 tsp
- Turmeric Powder 1/4 tsp
- Cumin Powder 1 tsp
- Garam Masala Powder 1/2 tsp
- Black Pepper Powder 1/2 tsp
- Lemon Juice 1 Tbsp
- Salt To Taste
- Egg (for binding) 1 medium
- Corn Flour (Cornstarch) 3 Tbsp
- All-Purpose Flour (Maida) 2 Tbsp
- Red/Orange Food Color (Optional) A pinch
- II. For Frying
- Ingredient Quantity
- Oil For Deep Frying (as needed)
- III. Yogurt Tempering (Tadka)
- Ingredient Quantity
- Oil (fresh) 2-3 Tbsp
- Garlic (thinly sliced) 4-5 Cloves
- Ginger (finely chopped) 1 tsp
- Fresh Curry Leaves (Kadi Patta) 2 Sprigs (15-20 leaves)
- Green Chilies (slit) 4-6
- Red Chili Powder 1 tsp
- Plain Yogurt (thick, whisked smooth) 1/3 cup
- Water 1-2 Tbsp
- Salt To Taste
- Fresh Cilantro For garnish
Instructions
- Quick Hyderabadi Chicken 65 Recipe
- 🍗 1. Chicken & Marination
- Chicken: 500g Boneless Chicken (1-inch cubes). Pat dry.
- 1st Marinade (Flavor): Mix chicken with:
- 1 Tbsp Ginger-Garlic Paste
- 3 tsp Kashmiri Red Chili Powder
- 1/4 tsp Turmeric
- 1 tsp Cumin
- 1/2 tsp Garam Masala
- 1/2 tsp Black Pepper
- 1 Tbsp Lemon Juice
- 1 tsp Salt
- Rest: Refrigerate for 30 mins (up to 2 hours).
- 2nd Marinade (Coating): Just before frying, add:
- 1 Egg (medium)
- 3 Tbsp Corn Flour
- 2 Tbsp All-Purpose Flour
- Pinch of Red Food Color (optional)
- 🔥 2. Frying
- Heat: Heat oil for deep frying until medium-hot.
- Fry: Fry chicken in small batches for 3-5 minutes until golden and cooked through.
- Drain: Remove and drain excess oil on paper towels.
- 🥣 3. Yogurt Tempering (Tadka)
- Oil: Heat 2-3 Tbsp of oil in a separate pan.
- Aromatics: Add 4-5 sliced Garlic cloves and 1 tsp chopped Ginger. Fry 30 seconds.
- Heat: Add 4-6 slit Green Chilies and 2 sprigs of fresh Curry Leaves. Fry for 1 minute until fragrant.
- Spice: Stir in 1 tsp Red Chili Powder (avoid burning).
- Yogurt Base: Lower heat to minimum. Whisk and quickly stir in 1/3 cup Plain Yogurt (thick, not sour) with 1-2 Tbsp Water and Salt to taste. Cook for about 1 minute until smooth.
- Toss: Add the fried chicken and turn heat up to medium-high. Quickly toss for 1-2 minutes until chicken is coated.
- Serve: Garnish with fresh Cilantro.
Notes
It is widely believed to have been first introduced at the Buhari Hotel in Chennai in the year 1965. The Name '65': There are a few popular theories about how the name came about: The Year: The most common theory is that it was simply added to the menu in 1965.The Ingredients: Another story suggests the original recipe called for 65 specific ingredients, or perhaps that the chicken was cut into 65 pieces (both likely exaggerated). Chicken 65 is immensely popular across India and the world, primarily due to Aromatic Spices: It goes beyond simple heat. The unique combination of curry leaves, ginger, garlic, and green chilies creates a highly distinct and addictive aroma and flavor profile that makes it instantly recognizable. Perfect Appetizer: It is inherently dry and crispy, making it an excellent, easy-to-handle starter or side dish, especially alongside Biryani or for pairing with beverages.The Hyderabadi Distinction: While the original Chennai version is often dry and bright red, the Hyderabadi style is known for a crucial difference: The Yogurt Toss: The fried chicken is finally tossed in a Tadka (tempering) that includes the signature aromatics (curry leaves, chilies) and, most importantly, a quick-cooked, whisked Plain Yogurt (Curd) base.Result: This yogurt tempering gives the dish its characteristic tangy flavor and a moist, beautiful coating, making it slightly saucier and richer than its drier counterpar