How the chicken 65 has got its name ?!
How the chicken 65 has got its name ?
Answers:
There are many folklore stories about chicken 65. The first story is that the spices must soak for 65 days. The second story is about the Indian soldiers who 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 - the chicken 65. The third story we know is about someone who used 65 dried red chilies to make the chicken hot. Whatever is the original story, the chicken 65 by any other name would taste as fiery and yummy.
Thats all i know..lol
At the initial stage (when Chicken 65 was invented), around 65 items were used in the preparation. That's how it got it's name.
But now, the items were minimized and the taste, upgraded...
Thanks to my mum for letting me know the story....
Appam thinnal pore kuzhi ennano
Chicken 65
The origin of chicken 65 dates back to early 60's. There are different stories behind its name, whatever the story be, its the taste which has made this dish an all time favorite. Very popular in restaurants and fast food menus. But with the right use of spices the same restaurant quality can be acquired with ease at home.
1 lb Chicken (1/2 kg approx, cut into small pieces)
4 tsp Red chili powder
2 tsp Coriander/dhania powder
1/4 tsp Turmeric powder
1/4 tsp Garam masala powder
5 tsp Lemon juice
2 tsp Yogurt/curd
1 tsp Ginger garlic paste
3 pinch Orange red food color
1 tsp Salt (or to taste)
2 cup Oil (for deep frying)
4 sticks Coriander leaves (for garnishing)
This dish can be made with boneless chicken or chicken legs and thighs. Wash and cut chicken in desired size, small portions tastes good. Take a deep bowl mix red chili powder, coriander powder, turmeric powder, salt, garam masala, food, color, ginger garlic paste, lemon juice, and yogurt and make a thick paste. Add chicken pieces to this and rub to coat the masala to all sides of chicken. Let this marinate for at least 1 hour in the refrigerator.
Now heat oil in a kadai or deep sauce pan and deep fry on medium high flame for about 6 minutes or until it turns dark brown on all side. Drain excess oil and garnish with coriander leaves. Serve with lemon wedges and onions rings.
(Some say it is like what we now call Buffalo Wings)
Enjoy! ~-~
*I think its due to the fiery nature {of the dish} that lasts for 65mins after eating it, must be the reason for its name !!!!!!!!! Lol !
The chick used for it are 65 days old.(This is the method of preparation in star hotels).
I still haven't figured out what the 65 stands for...Is the chicken used in the recipe, only 65 days old? Is the recipe a culmination of 65 ingredients? Is the cost of the dish 65 Rupees in India? Or maybe it took 65 tries to make the recipe perfect.... I could go on.
No one really knows the origin of the name. It is believed that 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.
Another story says that the masala should be marinated on the chicken for 65 days to get the optimum taste! Also as cool_bud says that this dish was the choice of Indian soldiers during the 19′65′ war, since this was a quick recipe too prepare.
What is Chicken 65?