Chicken 65 is one of the most popular South Indian dishes, and it was supposed to have the features of hot, zesty, and crunchy all at once. Having originated from Chennai kitchens, this dish has gained popularity throughout India and the world as a main course for starters or generally as a treat. The naming is pretty mysterious, with speculations being that it could be related to the number of spices used and the year it was introduced. Chicken 65 is prepared after marinating small pieces of chicken in yoghurt and a mixture of many other strong spices: red pepper, ground turmeric, ground coriander, and spice blends containing warm spices. These spices give the chicken an intensely coloured and flavourful taste. The addition of vinegar or lemon also gives it a unique sour taste that complements the different flavours of the spices and aromatic herbs really well. Chicken pieces, after a few hours of soaking, are coated in a mixture of flour or cornstarch with seasoning. This gives us a crunchy, beautiful-looking crust once it is deep-fried. Therein lies a nice textural contrast between the crunch of the outside and the juice of the meat inside. Chicken 65 is usually garnished with fresh curry leaves and green peppers, adding an aromatic, spicy kick. It is usually served with yogurt or mint chutney to contrast the spicy dish and retain coolness in the body. The strength of flavours in this dish and the enjoyable crispiness could be the reason why the Chicken 65 recipe has become one of the most sought-after recipes and dishes at parties and other gatherings, even as a delightful snack. Whether eaten all alone or as part of a meal course, Chicken 65 recipe has a reputation for triggering taste buds and lingering on the palate.

• 500 gms boneless chicken
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp ginger-garlic paste
• 1 tsp garlic
• 1 tsp ginger
• 10 curry leaves
• 1/2 tsp black pepper powder
• 4 tbsp oil
• 2 green chillies

• Cut 500 gms of boneless chicken into small pieces and put them in a bowl.
• Add 1 tsp ginger-garlic paste, 1 tsp lal mirch powder, 1/2 tsp turmeric powder, 1/2 tsp mixed spice, and 1 tbsp lemon juice. Season with salt to taste.
• Combine all these well in order for chicken pieces to be well-coated with spices and marinade.
• Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. This step is necessary to give flavour to the chicken, and it is very important if you want it to be tender and juicy.
• While in the marinade, prepare the bread mixture. In another bowl, mix together 2 tbsp of cornstarch, 2 tbsp of rice powder, and 1/2 tsp of ground black pepper until well combined.
• This would serve as breading to give crunchiness to the chicken when fried.
• Once the chicken is marinated, add this breading mixture to it.
• Mix well so that each piece of chicken is coated with the flour mixture, as it will enable the chicken to form a crispy outer layer when deep-frying.
• Pour oil into a deep-bottomed frying pan or kadai and heat it over medium to high flame.
• The oil needs to be hot enough to fry but not at such a stage that it fumes.
• Gently add the coated chicken pieces into this hot oil in batches, being very careful not to crowd the pan.
• Deep fry the chicken pieces until golden brown and crispy in the hot oil. It would take about 4-5 minutes or so per batch. Strain out the fried chicken from the oil with a strainer on a plate lined with paper towels to drain excess oil. Repeat this process until all the chicken pieces are deep-fried.
• In a pan, heat 2 tbsp of oil over medium heat. Add mustard seeds to it and let them sizzle. Add about 1 tsp of minced garlic, about 1 tsp of ginger, 2-3 minced green chillies, and 10-12 curry leaves. Stir-fry the mix for about a minute until the garlic-ginger fragrance fills the air and the chillies tend to soften.
• Add the deep-fried chicken to this pan, and now cook it with the spices.
• Mix well so that the chicken is coated with the essence of the spices. Saut for about 2-3 minutes more at medium heat so that the flavours meld and the chicken absorbs all the flavours.
• Turn the flame off and serve the Chicken 65 on a platter. Sprinkle freshly chopped coriander leaves all over, adding a beautiful colour to your dish. Serve fresh with lemon slices for squeezing over the chicken for a zestier taste. Relish this recipe of chicken 65 as a mouth-watering appetiser, a snack for a social get-together, or as part of a more substantial meal.