Chicken 65 restautant style recipe, people who loves chicken will not miss this chicken 65 in hotels. I always try to choose organic foods to my family, mostly avoids food colours preferably i never add more sauces or preserved items in my cooking. Honestly this helps me to choose country foods and use local masala’s for our diet..
I was about to check this recipe in the surtalam suvaikalam channel hosted by Rakesh in youtube. He was hosting the program with Hotel Buhari from Chennai mount road.
All these years i was thinking red colour of chicken 65 is by adding food colour, but my view was completely wrong with their recipe. And I had a confusion with the name “Why they call this recipe as Chicken 65?”, Earlier i heard cooking 65 days old chicken will be named as chicken 65, i amazed of that answer “How do they know the chicken was only 65 days old?” and it was not at all convincing for my mind. I got the answer for my long waited question in that video, first let me tell you that.Chicken 65 was introduced by Hotel Buhari in 1965, every New Year they laugh a new recipe, in that order they create the recipe in the year 1965, and when they name it as “Chicken 1965” it was hard to remember those number name, so they choose a crispy name as “Chicken 65”.
I have recreated this recipe to our taste here, and chicken 65 is prepared with bones. I have clearly explained the recipe in detail with pictures, scroll down for the complete recipe, Do try and write me about your experience..
Recipe Cuisine: Indian | Recipe Category: Starter/Appetizer
Prep Time: 2 hrs | Cook time: 10 mins | Serves: 2
|Chicken with bone
|Kashmiri Chilli Powder
||1 1/2 tsp
Wash and clean the chicken, drain the excess water completely
Crack a egg in a separate bowl
Beat them well and set aside
In a mixing bowl take kashmiri red chilli powder
Add in the Coriander powder
Add Turmeric powder and garam masala to the mixing bowl
Add in the required salt to the mixing bowl
Add thick curd to the bowl, if your chicken is dry then add more curd, if chicken is too wet add less curd
Beat well and mix the masala to a creamy texture
Add freshly grounded garlic
Followed by freshly grounded ginger
Add the cleaned chicken to the mixing bowl, spread the masala all over to the chicken
Add the beaten egg to the chicken..
And a teaspoon of lemon juice to make the chicken soft..
Marinate for two hours
Heat a pan with oil
Drop the marinated chicken one by one to the hot oil
Flip and cook the chicken completely
Once the chicken done drain out from the oil..
- Use chicken with bones for good result.
- Use fresh curd for good taste.
- Use good red chill powder, recommended to use Kashmir red chilli powder for the bright red color, which helps to avoid the food colour.
- Overnight marination gives best result, if not possible marinate at-least for two hours.
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