I have always been curious to find out why Chicken 65 was called so? I have heard so many responses or theories about the reason behind the unique name. But there is no proof to back any of the legends / stories. But each one is interesting nevertheless. Some of the reasons are:
- That the dish was invented in 1965
- That the dish was made using 65 chillies
- That the dish was made with chicken marinated for 65 days
- that this dish is prepared with 65 ingredients
- and many many more
If you have any interesting story to share, I would love to hear
Chicken 65 is a deep fried dish, hence I used to seldom make it. Recently, one of my colleagues shared his lunch box which had yummy Chicken 65 that tasted so delicious. I messaged his wife to compliment her and also requested for the recipe. She was kind enough to patiently write it down for me.
Ingredients:
Chicken – 2 kilos
Oil – 3 tbsp
For the marinade:
- 4 to 5 tablespoons of greek yoghurt
- a pinch of turmeric
- 1 to 2 tbspns of soy sauce
- a pinch of red food colour
- half to 1 tbspn of kasoori methi
- 1 tbspn of ginger garlic paste,
- fresh coriander leaves chopped
- salt and red chilli powder as per your taste requirements
- a little kitchen king masala
- half or one whole lemon juice
- Please adjust the above if you need to.
Take all the above ingredients in a bowl and mix well. To this add the chicken which have been cut into pieces and use a spoon to stir until the marinade coats well on all. Cover it well and refrigerate it for a minimum of 4 to 5 hours or overnight. When ready to cook, use a non stick pan and heated 3 tablespoons oil and then add the marinated chicken and cover with a lid. After sometime uncover the lid and allow the chicken to cook on medium flame till all the mixture dries up and coats well on the chicken. Gently use a spatula to flip sides. The chicken is ready in around 30 to 40 minutes cooked on a gastop and ready to be served.
You can use the same marinade for chicken breast or chicken legs as well.
Amchi Bong 