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Chicken 65

Snigdha's picture
This is my Mom's recipe for Chicken 65 and is slightly indianized since she does not use Ajinomoto. Its truly delicious and serves as a great appetizer, also it makes a wonderful pairing with hard drinks like scotch or vodka.
Ingredients
  Boneless chicken/Chicken breast pieces 1 Pound (0.5 kgs)
  Yogurt 1 1⁄2 Cup (24 tbs) (thick)
  Egg 1 Large
  Corn flour 1⁄2 Cup (8 tbs) (corn starch)
  Maida 1⁄2 Cup (8 tbs) (all purpose flour)
  Green chillies 4 , slit lengthwise
  Green chillies 4 , slit lengthewise
  Ajino-moto 2 Pinch (optional owing to its controversial nature)
  Ajinomoto 2 Pinch (optional owing to its controversial nature)
  Lemon 1 1⁄2 , juiced
  Salt To Taste
  Chilli powder To Taste
Directions

Cut chicken into cubes. Combine corn starch, all purpose flour, egg, salt and chilly powder. Mix well so that the mixture coats the chicken cubes really well.

Heat oil in a wok for frying. Deep fry the chicken cubes and remove excess oil with the help of an absorbing sheet. Keep aside.

In a skillet, heat 3 tbs oil. Add slit green chillies and curry leaves. Add thick sour yogurt (yogurt can be made sour by leaving it outside in room temperature overnight). Add salt and chilly powder to taste. If using ajinomoto, then add it at this point.

Add deep fried chicken pieces and mix well. Continue cooking until the chicken absorbs the yogurt completely. Add red food color (optional). Mix well. Squeeze juice of a lemon or two depending on taste.

Serve Hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Taste: 
Spicy
Ingredient: 
Chicken
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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Average: 3.5 (24 votes)

18 Comments

shantihhh's picture
This is wonderful Indo-Chinese! Love these types of dishes. The best Chinese food I have ever eaten is in Delhi! Ethnic Chinese who have lived in India many generations using old family recipes with local Indian ingredients. Yummy! Shanti/Mary-Anne
Snigdha's picture
Thanks Shanti. Yes, its truly a wonderful dish.
Ganesh.Dutta's picture
wonderful recipe.....but why its call chicken 65? By the way
Snigdha's picture
Thanks Ganesh. There are many stories connected with the name of this dish. It is believed that the dish originated in 1965 and hence was named after the year it was born. Another story relates to marinading the chicken in spices and yogurt for 65 days to acquire flavor. It is also believed that Indian soldiers fighting the war in 1965 wanted to have some fast cooking chicken dish and what more could have been better than deep fried chicken pieces later cooked in yogurt! A rumor goes that someone used 65 chillies to make it hot!!!
rumya's picture
Chicken 65 looks so good. Wonderful color. Recipe is easy to do too. So I am going to try it for sure this Sunday. Thank you.
Snigdha's picture
Thanks Rumya. Yes, the recipe is pretty simple but very tasty!
vikas.kumar's picture
Here's some info that i found. The origin of the name "chicken 65" is unclear; several different possibilities for the "65" have been suggested: Story #1 - Some one tried to cook a whole chicken in a pot with 65 dried red chili peppers to make it hot, and then adjusted the spices by adding lime juice to make it more palatable. Story #2 - an expert cook states that 65 chillies are used for every kilo of chicken. Story #3 - According to a waiter, the recipe, which originated in the South Indian state of Tamil Nadu, is best made with a young chicken exactly 65 days old. Story #4 – It was first made and served in a bar in Kerala in 1965. Story #5 – It was first served in a hotel on NH 65 (NH 65 runs from Ambala in Punjab to Pali in Rajasthan). Story #6 – 65 ingredients are used to make the dish. Story #7 - The name comes from the 65th item on the menu at Buharis hotel on Mount Road Chennai. Story #8 - Indian soldiers needed something quick and easy during a war in 1965 and the unanimous choice of the soldiers was to have deep-fried boneless chicken pieces dipped in yogurt and spices.
Snigdha's picture
Thanks Vikas. That sure is some interesting info!
Radzie's picture
Chicken 65 happens to be my favorite and the bowl up there looks iresistably tempting! And as you said it's without Ajinomotto, I will surely try this one. Even my, despite from a veggie background, happens to be too much in love with Chicken. Thanks for the recipe Shanthi!
Anonymous's picture
hi nice recipe, i m looking for recipies to make for my daughters bd p arty noow i will be making lots of dishes so i have 2 questions 1)what will be the quantity for every thing while make it for a party with 30 people (keeping in mind that i will make other dishes too) 2) i will probabaly cook a day before the party does this dish n gajar ka halwa recipie taste equallly good day after?? thanx in advance
Snigdha's picture
Hi. If you are going to make this dish for 30 people, I would suggest you to use 2 pounds/1 kg chicken and increase other ingredient quantities accordingly. When I throw a party for a large number of people, I usually make most dishes the previous day and honestly I feel it does not make much difference in taste to the dishes. Both Chicken 65 and Gajar Ka Halwa can be made the previous day. Make sure you don't microwave the chicken 65 again & again as it tends to dry up the dish. The best way would be to divide it in batches and consume the dish after it is heated rather than returning it to the fridge and re-heating again. Good Luck with the party.
naturelover_17's picture
This is by far \m/ THE BEST \m/ Chinese dish I have ever made...! And so easy... :-) LOVE IT! LOVE IT!! LOVE IT!!! Thanks a ton!!!!!!! Enjoy..
Snigdha's picture
Thank you for the feedback. Much appreciated!
sruthi 's picture
Good one snigdha , I tried it yesterday , really came out good . In between, If I am not wrong , you did your inter in st.francis right ?
Snigdha's picture
Thank you Sruti. And yes, I did my inter at St.Francis.
Bindu's picture
Hey Snidga,m gonna try this recipe 2mrw..and the total count of people are 11. Can u pls suggest abt each ingredients qty....
Anonymous's picture
Doesn't the yogurt curdle when added in a hot pan. Do u add maida or besan to it ?
Snigdha's picture
Yes, the curd will curdle a little bit. But when you add the chicken, most of it is absorbed by the chicken and what is left of the curd will give a slightly crumbly texture to the chicken pieces (as you can see in the picture). Also the sour yogurt is what gives the dish its tangyness. No, you do not have to add Maida or besan except before deep-frying the chicken pieces as mentioned in the procedure.