An ultimate South Indian recipe- Chicken 65

This is a dish which can be appealing and mouth-watering at the same time. It has a punch of dry red chilies, along with other spices like garlic, ginger and curry leaves that gives the dish its basic flavor. Chicken 65 is a classic dish that deserves mention in every menu. Its classic flavor comes from the spicy red chillies added to the dish. The dish will leave you gasping yet wanting more!
Chicken 65 (also known as Kori Sukka in local language) was first invented by A.M. Buhari in 1965 at the Buhari Hotel, Tamil Nadu, which one of the finest South Indian recipes. Preparing this chicken recipe, however, varies for different states, with added twists and turns to its ingredients.
Kerala-style Chicken 65 includes handmade masalas that are served with red hot chili chutney adding fire to the dish. In Karnataka, the restaurants add a lot of freshly grated coconut. The Andhra Pradesh style is frying the chicken cubes rather than deep frying it, without affecting the spiciness. The Tamil Nadu version is similar to the Kerala-style.
How you can prepare this famous chicken recipe?
- Simply take the chicken in a bowl (either with bone or boneless) for marination with ginger-garlic paste, salt, turmeric, lemon juice, and yoghurt.
- For masala, grind red chillies (as per the level of spiciness you need), peppercorns, fennel seeds, cinnamon sticks, and cumin seeds and mixed with marinated chicken.
- A lot of fresh curry leaves are added to the marinated chicken, followed by egg white and rice powder. However, the use of egg white is optional.
- Finally, the chicken cubes are deep fried at high flame and can be served with a sauce of your choice.
The cooking time for this South Indian recipe is usually 1 hour, with a 15 minutes preparation time.   

This spicy chicken 65 dish has gathered an all-acceptance status from all corners of the country. It has carved a place for itself in almost all North and South Indian restaurants as the most preferred starter item. At places, this is also eaten as a main course dish with rice. No matter what season or occasion it is, this deep-fried delicacy will always be a popular choice.

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