Chicken 65 (South Indian Deep-Fried Spiced Yogurt Chicken)
Chicken 65 is said to have been created in 1965 at the Buhari Hotel in Chennai, though the exact origin of its name remains debated - some claim it was item number 65 on the menu, others say the recipe required 65 days of marination. Chicken pieces marinate in yogurt, chili powder, turmeric, and a ginger-garlic paste that tenderizes the meat while building layers of heat and tang. Coated in cornstarch and deep-fried, the exterior forms a thin, crackly crust while the inside stays moist from the yogurt marinade. The fried pieces are then tossed in a hot pan with curry leaves, dried red chilies, and mustard seeds - the curry leaves sizzle and release a nutty, citrus-like aroma that clings to the surface. Originally a bar snack in South India's pub culture, it spread across the subcontinent and now appears on menus from Bangalore to Delhi. The spice level varies dramatically by restaurant, ranging from gently warming to tongue-numbing.
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Instructions
- 1
Cut chicken into bite-sized pieces and marinate with yogurt, garlic, ginger, and chili powder for 20 minutes.
- 2
Add egg and cornstarch to coat the chicken evenly.
- 3
Heat oil to about 170C and fry the chicken in batches.
- 4
Fry until deep golden brown, then drain.
- 5
Optional: quickly fry curry leaves and chilies and toss with the chicken.
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