Andhra Style Chicken 65 Recipe

0
SHARES
0
VIEWS

Andhra Style Chicken 65 Recipe

Andhra Style Chicken 65

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.

If you like Andhra chicken then do check out Andhra Chili Chicken , Majestic Chicken or Chicken Dum Biryani

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

  1 Egg

  3 tbsp Corn flour

 1 tbsp Rice flour 1/2 tbsp

  For the Tempering

  Cooking oil

  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

Andhra Style Chicken 65 Recipe
Andhra Style Chicken 65

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.

Notes

  1. Add or reduce the green chillies according to taste.
  2. Add or reduce the red chilli powder according to taste.
  3. Use a little sour curd instead of fresh.

Andhra Style Chicken 65 Recipe
Andhra Style Chicken 65 Recipe
Print Recipe
Andhra Style Chicken 65 Recipe
Andhra Style Chicken 65 Recipe
Print Recipe
Ingredients
Servings:
Instructions
  1. Firstly Marinate the chicken in the ingredients called for a marinade for 1 hour.
  2. Consequently, mix yoghurt, salt to taste, turmeric powder, red chilli powder and coriander powder in a bowl. Keep aside.
  3. Next, add egg, cornflour, salt to taste and rice flour to coat the marinated chicken.
  4. 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.
  5. Once the chicken is done, increase flame and deep fry the chicken pieces till golden brown.
  6. Remove onto a kitchen towel and keep aside.
  7. 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.
  8. Finally, transfer Andhra Style Chicken 65 Recipe onto a serving dish. Serve hot.
Recipe Notes

1. Add or reduce the green chillies according to taste.

2. Add or reduce the red chilli powder according to taste. 3. Use a little sour curd instead of fresh.

Andhra Style Chicken 65 Recipe

Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

Related Posts

Comments 12

  1. You always come up with great non vegetarian recipes. And this one sounds so amazing. I m sure all non vegetarians will love it.

  2. I have such fond memories of Chicken 65 from my childhood days. Didnt know it was Andhra style. We rarely get this dish these days, looking forward to trying your recipe and surprising everyone 🙂

  3. Wow. This is definitely a fiery dish. The red chili powder and curry leaves adding that southern spicy touch. Thanks for the detailed recipe

  4. Dipika Singh says:

    We were supposed to make Punjabi chicken curry yesterday but somehow it got delayed and I am so glad for it today I have read this post and learning the recipe to try it in the lunch will share the pictures with you once ready

  5. Cindy Dsilva says:

    Wow that is a damn yummy dish. We love chicken and this will go well with Dal and rice. Thanks for the recipe.

  6. That’s an easy and quick option for a starter. I love dishes with small preparation time and this one totally fits the gig. Thank you for sharing this.

  7. Ruchi Verma says:

    This recipe looks so easy, I really love chicken 65 always as an appetizer …thanks for sharing this

  8. Swati Mathur says:

    You cook every things so effortlessly . Loved this totally and will try this soon with my veggies. Thanks for sharing this recipe as I was looking for some innovation in my cooking.

  9. Varsh says:

    I’m a vegetarian but guess the same process can be used with paneer. The lovely red colour is so inviting and I love it spicy.

  10. Alpana Deo says:

    Chicken 65/ I heard this name so many times but didn’t know the reason behind its name. It looks pretty exotic dish. I will forward it to my non-vegetarian friends.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome Back!

Login to your account below

Create New Account!

Fill the forms bellow to register

Retrieve your password

Please enter your username or email address to reset your password.

Discover latest Indian Blogs