Chicken 65 was a dish introduced in 1965 at the Buhari Hotel restaurant in Chennai by the hotel’s founder A M Buhari. It is a spicy, deep-fried chicken dish served as an entrée, a quick snack, or as a main with rice or breads.
The flavour of the dish can be attributed to red chilli powder , but for those who prefer it a little less “spicy”, you can substitute some of the chilli powder with paprika.
- 300 grams of boneless tender chicken (diced to bite size)
- 1 egg
- 2 tablespoons cornflour
- 1 tbsp rice flour
- oil for deep frying
- ½ teaspoon cumin
- ½ tsp garlic (chopped fine)
- ½ tsp pepper
- 2 green chillies
- few sprigs curry leaves
- coriander leaves for garnishing
- 1½ teaspoons ginger (chopped fine)
- 1½ teaspoons garlic (chopped fine)
- ½ teaspoon chilli powder (or to taste)
- 1½ tablespoons yogurt
- ½ teaspoon pepper
- pinch of turmeric
- salt to taste
Seasoning mixture to coat the chicken
- ¾ teaspoon red chilli powder (or to taste)
- ½ teaspoon sugar
- 2 cloves garlic (crushed)
- salt to taste
- 2 tablespoons yogurt
- Marinate the chicken. Set aside for at least an hour but overnight is better.
- Mix the seasoning ingredients with 2 tablespoons of water.
- Sprinkle the rice and flour over the marinade and mix well. Add the egg. Mix again. Sprinkle a little water for if necessary so as the marinade binds to the chicken.
- Heat the oil in a pan until hot. Fry the chicken pieces until golden and cooked, turning often. Drain them on a kitchen paper.
- Heat a pan with 1 tablespoon of oil. Add the curry leaves, green chillies and cumin and fry till the leaves turn crisp and fragrant.
- Add the seasoning mixture and bring to the boil.
- Add the fried chicken to the mixture and toss and fry on medium heat till the liquid is absorbed. Don’t overcook.
- Garnish with coriander leaves and serve on rice with a side dish, or with Indian breads.