Chicken 65 Dish: Crispy, Spicy, and Addictive! Chicken 65 is not just a dish; it’s an emotion. Crispy, spicy, and bursting with flavour, this iconic South Indian favourite has won hearts across the globe. Whether you love it dry or with gravy, this chicken 65 dish is pure magic on a plate. But where did Chicken 65 come from? Some say it was first made in Chennai in 1965, hence the name. Others claim it had 65 fiery chillies in its original recipe. Either way, it’s legendary. Today, let’s dive into the world of chicken 65 making and learn how to whip up this crispy delight at home!

Ingredients You’ll Need For Chicken 65 Dish:

Here’s everything you need for a perfect chicken 65 preparation: For the Chicken:

• 500g FreshToHome antibiotic residue-free boneless chicken, cut into bite-sized pieces
• ½ cup yogurt
• 1 tbsp ginger garlic paste
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 2 tbsps cornflour
• 2 tbsps rice flour
• Salt to taste
• Vegetable oil for frying

For the Tempering:

• 2 tbsps vegetable oil
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 2 green chillies, slit lengthwise
• ½ tsp cumin seeds
• ½ tsp black pepper

Chicken 65 Preparation: Step by Step 1. Marinate the Chicken In a large bowl, mix the boneless chicken pieces with yogurt, ginger-garlic paste, red chilli powder, turmeric powder, garam masala, cornflour, rice flour, and salt. Give it a good mix so every piece is coated. Now, be patient and let it marinate for at least 30 minutes. Trust me, the wait is worth it! Bold, fiery, and irresistibly flavourful! This Chicken 65 marinade is a luscious blend of tangy yoghurt and aromatic Indian spices—letting the magic happen before the fry-up!2. Fry to Perfection Heat oil in a deep pan or fryer to 175°C. Drop the marinated chicken pieces in small batches. Fry them until they turn golden brown and crispy. Take them out with a slotted spoon and drain on paper towels. Try not to eat them all at this stage (hard, I know!). 3. Temper for Extra Flavour In another pan, heat 2 tablespoons of oil. Add mustard seeds and let them pop. Throw in the cumin seeds, curry leaves, green chillies, and black pepper. Stir for a minute until fragrant. Now, add the fried chicken and toss everything together. The aroma? Absolutely irresistible! The Secret to Perfect Chicken 65→ What makes the best chicken 65 dish? The crunch. The spice. The balance of heat and tang. And, of course, the right ingredients. The key to nailing that restaurant-style taste is marination. Give the chicken enough time to soak in the flavours. Now, let’s talk about the battle between dry and gravy versions. Chicken 65 dry is crispy, fiery, and perfect for snacking. Meanwhile, the chicken 65 gravy recipe adds an extra punch of flavour with a saucy twist. No matter which side you’re on, you’re in for a treat! Chicken 65 Restaurant Style: Pro Tips! Want that true restaurant-style chicken 65 dish? Here’s how:

• Use boneless chicken for an even, crispy texture.
• Double fry for extra crunch—fry once, let it rest, then fry again.
• Add a dash of lemon juice before serving for a burst of freshness.
• Want a fiery kick? Toss in extra curry leaves and green chillies.

Chicken 65 Gravy: A Delicious Twist If you’re a fan of saucy delights, try making chicken 65 gravy. Follow the same steps but with a simple tweak:

• After frying, make a quick sauce with tomato puree, soy sauce, and a little cornflour slurry.
• Toss the fried chicken in the sauce until coated.
• Garnish with curry leaves and coriander.

That’s it! You’ve just mastered the chicken 65 gravy recipe. Chicken 65 Hyderabadi vs Chicken 65 Tamil Style Ah, the regional variations! Chicken 65 Hyderabadi style is packed with extra masala, a deeper red hue, and more green chillies. It’s all about bold, spicy flavours. On the other hand, chicken 65 Tamil style stays true to the classic recipe. It keeps things simple, focusing on the crunch and spice of the tempering. Chicken 65 Leg Piece: A Juicy Alternative If you prefer bone-in chicken, go for chicken 65 leg piece. The process remains the same, but the leg pieces need a little extra marination time to absorb the flavours fully. They also take a few more minutes to cook. The result? Juicy, spicy, and lip-smacking! Serving Suggestions: How to Enjoy Chicken 65 Dish Now that your chicken 65 dish is ready, how do you serve it? Here are some fun ideas:

• Party Starter – Serve chicken 65 dry with onion rings and a squeeze of lemon.
• Main Course – Pair chicken 65 gravy with naan or pulao for a hearty meal.
• South Indian Twist – Enjoy it alongside dosa or curd rice for a fusion treat.

Final Thoughts: The Ultimate Chicken 65 Experience There you have it—your ultimate guide to chicken 65 making at home! Whether you prefer chicken 65 dry or chicken 65 gravy, this dish is sure to steal the show. Now, go on, gather your chicken 65 ingredients, and get cooking. And remember, good food is meant to be shared—so don’t forget to invite your friends over! Have a crispy, spicy, and finger-licking good time!