Getting into the Chennai groove with a homemade spicy Chicken 65 for today’s lunch. I made two variations of it – with and without gravy. This is probably the closest any of my blogposts have gotten real-time!
My last blogpost was kind of very long as I belted my heart out into how we have settled down in Chennai. The behind-the-scenes activities started in April 2020 and we moved into our home in Diwali. We finally felt at home by New Year’s eve… all of these culminating in a long emotional blogpost. The header image showed a meal that I had cooked a few days earlier, in the manner of a bhog... Khichuri, a dish made with rice and lentils, accompanied by the humble aloo bhaja / fried potato, begun bhaja / fried eggplant and a sweet tomator chutney.
Big Z vented on Facebook… because the header image captured a lunch that wasn’t real time. ‘This is deception and clickbait Ma. This wasn’t for lunch or dinner today ‘. I responded back, ‘where have I ever written that this was for today?’ The conversation got me thinking… what about an almost real time blogpost?
While it is easier to go real time on Instagram and instastories, my style of blogposts required a bit of tending and time. So today’s post is dedicated to her. It is also a loving retaliation from me defending my dignity on social media and putting myself to the challenge to blog about today’s lunch before we hit tea time. Instagram and instastories included! This was today’s lunch – my rendition of the legendary regional favourite – Chicken 65. I made two variations of it, one without gravy that Lil Z liked. The other one had a slight gravy as the Bearded Biker and Big Z preferred their meals with rice. Lil Z and I preferred rotis, unless it’s a fried rice, pulao or biryani. A simple onion salad with a squeeze of lime and green chillies by the side … and that was it. I could hear Big Z scream, ‘Ma, this isn’t salad!’ Then again, we hardly have salads in traditional Indian cuisine excepting a countable few regional salads here and there. Would you agree?
Chicken 65 is a spicy, deep-fried chicken dish originating from Hotel Buhari, Chennai (courtesy, wiki). The internet is abuzz with many variations of Chicken 65 – from Hyderabad, Andhra Pradesh and other places. I learnt this recipe from my wonderful part-time helper and while not delving into the authenticity of the recipe, I tweaked it a bit (adding a bit of sugar, the Bong touch!). The outcome was pretty insane and exactly how we would like – tender and juicy, crispy and spicy.
I can’t wait to read Big Z’s reprise on Facebook… and yes surprisingly, we are conversing via multiple realms these days. What matters most is that conversations must keep on going and that we remain connected, what do you think?
Unblogging it all… Ishita
Some spicy recipes that you may like: Stuffed Chilli Spring Rolls Thai Papaya Salad
Disclaimer: This isn’t a sponsored post, nor are there any affiliated links for any of the brands that may have been mentioned in this blogpost. The subject, story, opinions and views stated here are my own and all images are from my personal album. While you enjoy reading my posts with lot of visuals, please do not use any material from these posts.
Homemade spicy Chicken 65
2 kgs chicken, medium sized pieces with bones
4 green chillies, sliced
3 tbsp red chilli powder
3 tbsp garam masala powder (store bought garam masalas vary with the region.
1 tsp turmeric powder
2 tsp ginger garlic paste
2 tsp sugar (my tweak)
salt, as per taste
1 cup refined flour
2 tsp corn flour
200 gms plain yoghurt
fresh curry leaves, a handful
white oil for deep frying
- Make a marinade with yoghurt, red chilli, garam masala, turmeric powders, ginger garlic paste, salt and sugar. Add the chicken pieces and refrigerate for 1 hour.
- Heat oil in a deep bottomed pan. The amount of oil should be generous enough to submerge the pieces by one-fourth while frying.
- Just before frying the chicken pieces, add flour and cornflour to the marinated chicken pieces and mix well, so that there are no lumps.
- Fry the chicken pieces until they are almost done. They should be crispy yet tender, not over fried.
- Add a bit of water to the mixing bowl and pour any remaining marinade into the frying pan. Cover the pan with the lid while lowering the flame.
- Once the gravy becomes thick and sticks to the fried chicken pieces and the oil is visible, add curry leaves and green chillies. Give a quick stir.
- Serve the spicy fried chicken pieces aka Chicken 65 along with sliced onions and lime.
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