Tag Archives: chicken deep fry

Chicken 65 / Chicken 65 with Homemade Masala

Standard

Chicken 65 being one of the most common food among Indians, that can be prepared in minutes but only the masala matters here. Chicken 65 is can be consumed any time may be as a starter, side dish or a tea time snack. Also, chicken 65 goes out well with variety rice, meals may be a vegetarian or a non-vegetarian and also with parotta salna for dinner, I to have this combo which is deadly – Parotta, Salna and Chicken 65 served with thinly sliced onions.

Usually most of use store bought masalas, which has food color and preservative, this resulted me in preparing the masala at homemade with one more benefit as it has no ginger-garlic, you can also flavor them with vegetables or paneer.

I have already shared Chicken 65 Masala recipe, which has no ginger-garlic, no added color and no preservative. Hence this masala can be used in times of vrat to fry vegetables like plantain, gobi as gobi 65, paneer as paneer 65.

chicken, chicken 65, chicken 65 recipe, chicken 65 at home style, home made chicken 65, chicken 65 with homemade masala, chicken 65 recipe, homemade chicken 65, chicken 65 recipe, image of chicken 65, picture of chicken 65, homemade chicken 65 recipe, tamil chicken 65 recipe, Indian chicken 65 recipe

Chicken 65 / Chicken 65 with Homemade masala / How to make chicken 65 at home

CLICK HERE for more Chicken recipes and CLICK HERE for Homemade Chicken 65 Masala.</span?

If you prefer you could add food color and ginger-garlic paste and marinate the ingredient before you deep fry them. Let me share the Chicken 65 recipe…

chicken, chicken 65, chicken 65 recipe, chicken 65 at home style, home made chicken 65, chicken 65 with homemade masala, chicken 65 recipe, homemade chicken 65, chicken 65 recipe, image of chicken 65, picture of chicken 65, homemade chicken 65 recipe, tamil chicken 65 recipe, Indian chicken 65 recipe

Chicken 65 / Chicken 65 with Homemade masala / How to make chicken 65 at home

Ingredients:

  • Chicken – ½ kg
  • Homemade Chicken 65 Masala – 3 ½ tbsp
  • Curd / Yogurt – 1 ½ tbsp
  • Ginger-garlic paste – 1 ½ tbsp
  • Lemon juice – 2 tsp
  • Curry leaves – 4 sprigs
  • Salt to taste
  • Oil for deep frying

Making of Chicken 65 using Home-made masala –

Preparation:

  • Clean and roughly the chop the chicken to medium pieces.
  • Separate the curry leaves from the sprig.
  • Transfer the chicken to a large bowl, add the home-made chicken 65 masala, curry leaves, curd / yogurt, gin-garlic paste, lemon juice and required amount of salt.
  • Mix well using your hands, so that the masala blends well with the chicken.
  • Let it marinate for an hour.
  • Heat oil in a kadai, gently drop in the chicken pieces and fry them on both sides.
  • Once the chicken is fried, drain the oil and remove the chicken pieces to a plate.
  • Serve hot with thinly sliced onions and lemon wedges.

Note: Make sure that the oil should be medium hot, so that the chicken remains juicy even after it’s fried. Once the oil is hot, chicken would be burnt and won’t be cooked inside. Adjust the level salt, as the masala itself has salt in it.

 

History of CHICKEN 65

Standard

Chicken 65 is a spicy, deep fried chicken dish which is served as a snack or a starter. It is prepared using boneless or bone-in chicken and the flavor of the dish comes from ginger, garlic, red chilies and vinegar. Curry leaves play and important role in the flavor. It is served with onion and lemon garnish.

A pride of Tamilian, as we say it’s ours. Chicken 65 originated from Chennai and the dish was introduced in 1965 at the famous BUHARI restaurant by its founder A.M. BUHARI.

Chicken 65

Chicken 65

As a legend has it, in all the kallu (country liquor) bars, the favorite food fight is: who can eat maximum number of chillies? It is a symbol of machoism to eat more chillies. An enterprising hotelier capitalized on this and cooked by a chicken dish with the flavor of more chilies with few ingredients.

There are few interesting and different historical claims for how the name “Chicken 65” came into existence

  • It is made from 65th day chicken
  • A Chicken is cut into 65 small pieces.
  • There 65 ingredients use in the dish to make it spicy and forth.
  • It was first made in the year 1965.
  • 65 chilli peppers were used for a bird weighing 1 kg.
  • The dish was the 65th item in a menu of a mess visited by military men.

The popular restaurant has followed the naming convection by introducing Chicken 78, 82 and 90 in later years.

Source: Wikipedia

Check out my review on Buhari Hotel: https://madraasi.com/2015/06/23/buhari-hotel-review/

Check out my article in FBAB: http://www.fbab.in/2015/07/history-of-food-chicken-65.html

If you find the post interesting, do encourage me by your follow, likes, shares and valuable comments on: Facebook – Madraasi, Twitter – ImMadraasi, Google+ – ImMadraasi, Instagram- ImMadraasi,    Tumblr – ImMadraasi,    Pinterest – ImMadraasi

 

Chicken Kebab – 2

Standard

After a short break, again I am with an easy, wonderful, awesome, colorful and a crispy recipe – Chicken kebab with Eastern Chicken Kebab Masala. Let us move on to the recipe…

Chicken Kebab

Chicken Kebab

Ingredients:

  • Chicken pieces (with bones) – ½ Kg
  • Eastern Chicken Kebab Masala – 50 gm
  • Curry leaves – 5 strings
  • Egg – 1 no
  • Salt to taste
  • Oil for deep frying

Preparation:

  • Clean the chicken pieces.
  • Take the chicken pieces, salt. Eastern chicken kebab masala, curry leaves together in a bowl.
  • Mix them all together. Break in an egg.
  • Again mix the well with your hands.
  • Marinate in the refrigerator for 30 mins.
  • Heat oil in a kadai and deep fry the chicken pieces till they are cooked.

Serve hot.