Andhra Style Chicken 65 Recipe
This Andhra Style Chicken 65 Recipe is a starter with an interesting history behind it. The name is rather unusual, isn’t it? Makes you wonder what the “65” stands for. Chicken 65 is a classic, and a classic dish needs to be mastered, isn’t it? A very popular South Indian chicken starter, it is one of the spiciest recipes, I cook. If you follow the recipe to the T, you can create restaurant-style chicken 65 at home. Chicken 65 can set your mouth on fire, spout fumes from your ears and nose, literally.
Chicken 65 is spicy and tangy as well due to the addition of lime juice and the spiced yoghurt sauce. Marinated chicken is dipped in an egg and cornflour batter and fried till nice and crisp. This fried chicken is sautéed in curry leaves, green chillies and spiced yoghurt. Once the yoghurt dries up and coats the chicken, it is ready to serve. The crazy saltiness, crunchiness and punchy flavours of a bunch of curry leaves and a handful of hot green chillies make it a typical Spicy Andhra dish. Chicken 65 is a classic, and a classic deserves special mention
Origin of the name Chicken 65
There are numerous theories doing the rounds on the internet on the origins of Chicken 65. The first and most popular theory put forward is that Chicken 65 was curated in Chennai by a gentleman called A.M. Buhari in the year 1965. India was at war and Buhari wanted to serve the soldiers some delightful non-vegetarian fare that could be cooked in a few minutes. That’s what led to his experimenting with the ingredients and finally churning out a winner.
Other theories for Andhra Style Chicken 65 Recipe
- Chicken 65 was made with 65 spicy chillies. If you could down a plate of Chicken 65 then it would prove that you were a macho MAN.
- Chicken 65 was named so because it is made of 65 ingredients.
- Or it was so-called because it had 65 chunks of chicken.
A big thanks and shout out to the curator of this amazing recipe although its origins are ambiguous. “Where does the dish Chicken 65 come from?” was asked by Amitabh Bachan on Kaun Banega Crorepati.
Ingredients Andhra Style Chicken 65 Recipe
500 gms Boneless chicken ( ½ inch cubes)
Oil for deep frying
1 cup Yogurt
Salt to taste
½ tsp Turmeric powder
1 tsp Red chili powder
1/2 tsp Coriander powder
For the Marinade:
¼ tspTurmeric powder
1 tsp Red Chili powder
½ tsp Black pepper powder
2 tsp Ginger garlic paste
1 tbsp Lemon juice
Salt to taste
Batter for frying
3 tbsp Corn flour
1 tbsp Rice flour 1/2 tbsp
For the Tempering
¼ th cup Curry leaves
1 tsp Ginger-garlic paste
10 Green chilies slit length wise
Pinch of red food colour (optional)
Method for making Andhra Style Chicken 65 Recipe
Firstly Marinate the chicken in the ingredients called for marinade for 1 hour.
Consequently, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder in a bowl. Keep aside.
Next, add egg, corn flour, salt to taste and rice flour to coat the marinated chicken.
Subsequently, heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil. Fry the chicken in batches and cook on medium flame.
Once the chicken is done, increase flame and deep fry the chicken pieces till golden brown.
Remove onto kitchen towel and keep aside.
Now, in a pan, add a tbsp of oil. Once the oil is hot add the curry leaves and green chillies. Once they splutter, add the ginger-garlic paste and sauté for a few seconds. Next, add the deep-fried chicken and the yoghurt mixture. Sauté on medium flame and toss the chicken till the yoghurt dries up and coats the chicken.
Finally, transfer Andhra Style Chicken 65 Recipe onto a serving dish. Serve hot.
- Add or reduce the green chillies according to taste.
- Add or reduce the red chilli powder according to taste.
- Use a little sour curd instead of fresh.