Restaurant Style Chicken 65 Recipe
Restaurant Style Chicken 65 is a delicious starter recipe where chicken is tossed with fiery red chilli powder and is also flavoured with crispy curry leaves. Serve it as a side dish along with Biryani and Raita.
Restaurant Style Chicken 65 Recipe is a favourite in most of the restaurants. It is a dish that is originating from Chennai from a restaurant called “Buhari Hotel Restaurant”. It is said that the name Chicken 65 comes from the order number of the dish that was present in the menu card.
The chicken has a fiery flavour from the use of red chilli powder. Earlier it was said that the colour came from the use of red chilli but there are different version of making this Chicken 65.
If you are looking for more easy Chicken recipes here are some which you can make for your everyday meal:
- 250 grams Chicken breasts , cut into pieces
- 4 cloves Garlic , pound to a paste
- 1 teaspoon Red Chilli powder
- 1 teaspoon Black pepper powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 Lemon juice
- Salt , to taste Other ingredients
- 1 tablespoon Gram flour (besan)
- 1/4 cup Curd (Dahi / Yogurt)
- 2 teaspoons Red Chilli powder
- 1 teaspoon Sugar
- 4 cloves Garlic , crushed
- 2 teaspoons Vinegar
- 1 sprig Curry leaves
How to make Restaurant Style Chicken 65 Recipe
To begin making the Restaurant Style Chicken 65 Recipe, marinate the chicken pieces with red chilli powder, turmeric powder, pepper powder, garlic, lemon juice and salt. Mix everything well and keep it aside for an hour.
In a small bowl mix together gram flour, curd, red chilli powder, garlic, vinegar, sugar and mix well to form a paste.
Heat oil over a pan, dip the chicken pieces into the curd mixture and place it on the pan. Cook the chicken either side till the chicken crisp up. This will take about 8 to 10 minutes.
Once the chicken is cooked properly, take the chicken out and place it in a plate.
Drizzle some more oil in the same pan again. Once the oil is hot, add curry leaves and let it cook for about 10 seconds.
Add this on the chicken and serve hot.