Indulge in the Flavors of Chicken 65 Gravy: Crispy, Spicy, and Oh-So-Satisfying
We’re diving into everything from chicken 65 making techniques to a delightful chicken 65 gravy recipe. So buckle up, this culinary adventure that’s as fun as it is tasty.
There are many stories about the origins of the chicken 65 dish. Some say it was created in 1965 at the famous Buhari Hotel in Chennai, while others believe it got its name from the 65 chilies used in the original recipe. Whatever the story, one thing is certain: chicken 65 is a household favourite across the country!
INGREDIENTS
→ FreshToHome antibiotic residue-free boneless chicken: 500g, cut into bite-sized pieces
→ Yogurt: ½ cup
→ Ginger garlic paste: 1 tbsp
→ Red chilli powder: 1 tsp
→ Turmeric powder: 1 tsp
→ Garam masala: 1 tsp
→ Cornflour: 2 tbsps
→ Rice flourL 2 tbsps
→ Salt to taste
→ Vegetable oil for frying
For the tempering
→ Vegetable oil: 2 tbsps
→ Mustard seeds: 1 tsp
→ Curry leaves: 1 sprig
→ Green chillies: 2 nos, slit lengthwise
→ Cumin seeds: ½ tsp
→ Black pepper: ½ tsp
STEP 1
MARINATION MAGIC → Prep for maximum flavour:
In a large bowl, mix the boneless chicken pieces, yoghurt, ginger-garlic paste, red chilli powder, turmeric powder, garam masala, cornflour, rice flour, and salt. Ensure every piece is well coated. Let it marinate for at least 30 minutes. This step is crucial for infusing the chicken with all those wonderful flavours.
STEP 2
SIZZLING SENSATIONS → Bring on the heat:
Heat the oil in a deep pan or fryer to 350°F (175°C). Carefully add the marinated chicken pieces, a few at a time, to avoid overcrowding. Fry until golden brown and crispy, which should take about 5-7 minutes. Use a slotted spoon to remove the chicken and drain on paper towels.
STEP 3
TASTY TEMPERANCE → Toss in some sizzle:
In another pan, heat 2 tablespoons of oil. Add mustard seeds and let them splutter. Toss in the cumin seeds, curry leaves, and green chilies. Stir for a minute until fragrant. Add the fried chicken pieces, and toss everything together. For an added layer of flavour, sprinkle some black pepper.
CHANGE IT UP FOR SOME VARIETY
Whether you prefer chicken 65 dry or chicken 65 gravy, this dish can be adapted to suit your taste.
BRING ON THE GRAVY
For those who love a bit of sauce, here’s a quick chicken 65 gravy recipe:
→ Create the Base: In the same pan used for tempering, add a little more oil if needed. Sauté a finely chopped onion until golden brown.
→ Add Tomatoes: Add a finely chopped tomato and cook until it turns mushy.
→ Spice it Up: Add 1 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, and salt to taste. Cook for a few minutes.
→ Thicken the Gravy: Add a tablespoon of tomato paste and a splash of water. Stir until the gravy thickens.
→ Bring it all together: Add the fried chicken pieces and mix until well coated with the gravy.
Chicken 65 Tips and Reminders
- Pick your pieces:
For those who prefer a bit more bite, leg pieces work wonderfully too.
- Use fresh ingredients:
Fresh curry leaves and green chilies make a world of difference.
- Double fry:
For extra crispiness, fry the chicken pieces a second time after an initial rest.
- Garnish generously:
Top your dish with fresh cilantro and a squeeze of lemon juice.
- Experiment with regional variations:
Chicken 65 Hyderabadi often includes a hint of mint and coriander in the marinade. Whole Chicken 65 Tamil is known for its fiery spice levels and generous use of curry leaves.
Dig in and savour the perfect chicken 65 boneless dish by simply following this comprehensive guide. Whether you prefer it dry or with gravy, boneless or with a chicken 65 leg piece, this recipe is sure to impress. So, roll up your sleeves, gather those chicken 65 ingredients, and get cooking! Share your chicken 65 making adventures in the comments below.