Chicken 65 – Amah’s Kitchen

Roghan Josh

Chicken 65Chicken 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.

Chicken 65

Serves 2

Ingredients

  • 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

Marinade

  • 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
Chicken 65
(CC BY-SA 3.0)
  1. Marinate the chicken. Set aside for at least an hour but overnight is better.
  2. Mix the seasoning ingredients with 2 tablespoons of water.
  3. 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.
  4. Heat the oil in a pan until hot. Fry the chicken pieces until golden and cooked, turning often. Drain them on a kitchen paper.
  5. 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.
  6. Add the seasoning mixture and bring to the boil.
  7. Add the fried chicken to the mixture and toss and fry on medium heat till the liquid is absorbed. Don’t overcook.
  8. Garnish with coriander leaves and serve on rice with a side dish, or with Indian breads.

 


 

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