WHAT IS CHICKEN 65?
Crispy-Fried Restaurant-Style Chicken 65, a dry, deep-fried chicken dish originating from the culinary traditions of South India and Pakistan, features a unique Pakistani twist that distinguishes it from other versions. This Pakistani/Indian dinner recipe offers a mild yet flavorful spice profile, making it both distinctive and accessible with its simple ingredient list. In this restaurant-style chicken 65 preparation, the chicken is skillfully fried in oil, accompanied by fragrant curry leaves and green peppers, offering a delightful Pakistani appetizer recipe that complements a range of prominent Pakistani/Indian recipes, such as Chicken Biryani.
WHY IS IT CALLED CHICKEN 65?
In 1965, a mystery surrounds the preparation of this chicken dish, with two possible explanations: either the chicken was cut into 65 pieces or marinated for 65 days. The second idea seems unlikely because the chicken would probably spoil after such a long time. So, most people believe the first theory — that the dish originally had exactly 65 pieces of chicken.
WHAT KIND OF MEAT TO USE IN CHICKEN 65?
The recipe necessitates boneless chicken, and I opted for chicken breast; however, chicken thighs can seamlessly serve as a substitute. It’s important to note that chicken quarters or whole chicken are not recommended for this particular recipe.
STEPS IN CHICKEN 65
INGREIDNETS
This recipe doesn’t have lot of ingredients. It has a fair amount but not much. Before we dive into Ingredients I would like to say this isn’t a spicy chicken recipe, it is mild when it comes to how spicy it is.
Chicken- This recipe necessitates boneless chicken, and I opted for chicken breast; however, chicken thighs can seamlessly serve as a substitute. It’s important to note that chicken quarters or whole chicken are not recommended for this particular recipe. Rice flour- This specific flour exhibits a neutral flavor and lacks any discernible aroma, rendering it the perfect selection for this marinated chicken dish. I’ve sampled chicken 65 prepared with various flours such as gram flour (besan), all-purpose flour, and even corn flour, but their pronounced aftertastes, which linger in the mouth especially gram flour, have not been to my liking at all. Egg- This ingredient is very important. Egg will help bind the marination when you’re deep frying the pieces of chicken. Ginger garlic paste- I use homemade because nothing beats homemade but you can use store-bought if available. Oil- any neutral oil would work fine I personally use olive oil but you can vegetable oil or any other neutral oil that you desire. Curry leaves- Always use fresh curry leaves not dried curry leaves. Food Color- You can skip that but the red food color will give its authentic bright red color to the recipe.
HOW TO MAKE CHICKEN 65?
TIPS
WHAT TO SERVE WITH CHICKEN 65?
Garlic Chili sauce- I personally like it with this sauce. Rice- Cumin rice and Basmati rice are commonly favored by individuals, often hailing from South India.
WHAT TO PAIR WITH CHICKEN 65?
On a casual weeknight, Chicken 65 is a star itself. However, when hosting a Dawat (party) I personally like to pair Mutton Biryani and Achari Keema . Don’t forget to make my famous Raita or Green Chutney Raita.
HOW TO STORE IT?
Although its irresistible taste might make you hesitant to freeze it, if you do, it will stay fresh for 1-2 months. When ready to enjoy, simply thaw and reheat it in an air fryer or toaster oven. If you refrigerate it, it will last 2-3 days, and you can reheat it to perfection in a toaster oven or air fryer. Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
Let’s Make Chicken 65!!!
