Chicken 65
As legend has it, the titular recipe was concocted by an enterprising chef at a hotel in Chennai in 1965. The vibrant red hue of the dish, achieved by the liberal usage of red chilli powder, is said to have been christened in honour of its inaugural year. Of course, many other factors ingrained in its preparation are responsible for its inviting colour, including paprika, kashmiri chilli powder and food colouring.
Subtle yet captivating aromas are brought forth in the cooking process, primarily through the bubbling of a delectable blend of spices comprising of ginger, coriander, vinegar, curry leaves, garlic, cumin and mustard. If fried to golden perfection, the succulent pineapple pieces used to garnish the dish further enhance its piquant flavour.
To satiate the appetite rapidly, Chicken 65 is usually dished up with accompaniments such as lemon wedges, onion rings, sliced capsicum, chopped green chillies and a dollop of yogurt. Indeed, the zesty characteristics of this exquisite recipe make it a potent foil for the lachrymose nature of mundane dishes.
The iconic status of Chicken 65 is due, in large part, to its versatility. Notorious for its adaptability, it can be served as a starter, side or even a snack. Regardless of the occasion, it is guaranteed to provide an exquisite culinary experience to all.
In conclusion, it is clear to see why Chicken 65 has transcended geographical boundaries to become the beloved dish that it is today. The mixture of subtle notes, layered textures and delectable flavours creates an amalgam of taste sensations that will linger in the mouth for days. Overall, this is one recipe that should not be missed.
Chicken 65 recipes
Amazing Chicken 65 recipes sourced from the web.
The origin of Chicken 65
Ah, Chicken 65. The delectable dish of deep fried marinated chicken that has become ubiquitous in many restaurant menus and Indian households alike. But the question that always lingers in the air is – where did it come from?
Well, the answer to this age-old conundrum has been heavily debated for decades, with many different theories emerging through the years. Some say it was invented in an Andhra Pradesh restaurant back in the mid 1960s, while others contend its origins stretch back further to the South Indian military cantonments in the late 1950s.
The former explanation claims that a chef at a military hotel in Hyderabad concocted the recipe one night when 65 chillies were used in the batter. This simple yet savoury creation soon achieved great popularity among the troops and eventually spread like wildfire throughout India.
However, the latter tale suggests a slightly more convoluted sequence of events. It's said that the first appearance of the now legendary dish happened when a retired Indian Army colonel offered a visiting chef a challenge to prepare something new for his troops. Taking up the challenge, the chef jumbled together some leftovers and came up with Chicken 65 - earning a highly favourable response from the soldiers.
Whichever account is true, the fact remains that the mouth-watering taste of Chicken 65 has endured and become a beloved national dish. While its precise history remains shrouded in mystery, its deliciousness remains crystal clear.
Types of Chicken 65
Ah Chicken 65. A dish so beloved that it's name alone conjures up tantalizing images of juicy chicken morsels that seem to dance in a vibrant red sauce. But what is Chicken 65, exactly? It is one of the most beloved curry dishes originating in South India and is made of boneless or sometimes even with bones deep-fried chicken, cooked with spices and topped with curry sauce.
This traditional dish has a rich history, strangely enough originating from the number 65 - precisely which is the source of this dish’s name is still something of a mystery. Stories abound that it was created in a hotel in Chennai in 1965; while others believe that it was originally created as an offering in a military mess hall and contained 65 chillies.
Nevertheless, this beloved dish is enjoyed far and wide and there are many varieties of its preparation. Generally, it is prepared with a coating of rice flour and eggs for a crisp texture. At times, onions and ginger are also added. Other variations may include the addition of masala, garlic, chilli or garam masala paste.
In some regions, Chicken 65 is found served with wedges of lemon or lime. Another widely popular variation is the “mild” version, which is prepared without any spices, but in place of them the dish is topped with a coriander-yogurt sauce. Although it is generally thought of as a dry dish, many restaurants also make a variation of Chicken 65 that is drowned in curry sauce.
No matter how it is prepared, Chicken 65 always finds its way to the table and melts away hearts. As the fragrant aroma of fried chicken wafts through the air and the vibrant red sauce lures people in, you can be sure that the tasty Chicken 65 will never disappoint.