Chicken 65

Chicken 65 is a probably the most popular chicken snack. According to Wikipedia , while the name "Chicken 65" is universally used to refer to the dish, there are many different stories for how the name came about. It is generally acknowledged that no one knows which (if any) of these anecdotal theories are correct

• The 65 in the Chicken 65 represents the year it was introduced by the famous restaurant in Chennai called "BUHARI HOTEL". Hence the name "Chicken 65". They also serve Chicken 78, Chicken 82, Chicken 90 which are all introduced in those years.

• The number 65 is variously said to be the number of days taken to prepare the marinade or the year of the dish's creation. (However, 65 days of marination would mean that the chicken would start to decompose or if it was frozen then it would lose its taste and freshness). One account claims that the dish emerged as a simple meal solution for Indian soldiers in 1965. Other accounts claim that an enterprising hotelier targeted macho diners with a 65-chilli recipe and named the dish accordingly. 

• It is also told that the name Chicken 65 is evolved from the age of the chicken used to prepare this dish. The original recipe called for Chicken 65 was prepared using chickens which were 65 days or roughly over 2 months old. Since this is a bar-snack, young and tender fried chicken goes as a good starter with wine. (Skeptics of this origin argue that typically a young tender chicken is just 25-35 days old and not 65 days. At 65 days the chicken would be old and fat.)

• The name Chicken 65 relates to the number of pieces the whole chicken is cut up into before cooking. (However, it has been suggested humorously that cutting a whole chicken into 65 pieces would make it a Minced Chicken and not chicken 65.)

• Because of India's large number of chicken preparations, each preparation was given a number instead of an independent name. Chicken 65 came about as part of this numbering system.

What you need for Chicken 65:

• Chicken - 500gm 
• Kashmiri Chilli Powder - 1 tbsp
• Turmeric Powder -  1/2 tbsp
• Ginger Garlic Paste  - 1    tbsp
• Curd  - 2tbsp
• Lime Juice - 1tbsp
• Corn Flour - 2 tbsp
• Maida -  1tbsp
• Egg  - 1 
• Chicken fry Masala powder - 1 tbsp
• Curry Leaves - few 
• Oil for deep frying -   1  cup
• Salt to taste

The preparation method:

• Wash the chicken and cut them into small cubes.
• Mix together all the ingredient (except oil and curry leaves) and make a fine paste.
• Marinate the chicken pieces with above paste and keep it in refrigerator for an hour.
• Heat oil in a wok and deep fry it.
• Garnish with fried curry leaves and serve it hot.