How to Make Chicken 65 (Traditional & Healthy Version)
Chicken 65 is a vibrant and spicy South Indian dish, renowned for its crisp texture and fiery flavors. Originating from Chennai, Tamil Nadu, it has become a staple in Indian restaurants and homes, especially during festive occasions and special gatherings. Traditionally served as a starter or lunch dish, Chicken 65 is celebrated for its tantalizing aroma and bold use of spices like red chilli powder, garam masala, and fresh curry leaves. The dish’s name is believed to have come from its original recipe at the Buhari Hotel in Chennai, which used 65 different spices or was item number 65 on the menu. The taste of Chicken 65 is a delightful balance of heat, tanginess, and the earthy notes of Indian masalas. It is often enjoyed with a squeeze of nimbu (lemon) and garnished with fresh dhania (coriander). This healthier version ensures you savor all the authentic flavors without excess oil, making it an excellent choice for calorie-conscious food lovers. Perfect for lunch, Chicken 65 is a festive favorite during Diwali, Holi, and local Tamil festivals, and is often paired with steamed rice or chapati. With its rich heritage and irresistible taste, Chicken 65 is a testament to the diversity of South Indian cuisine. Its regional variations, such as Andhra-style with extra spice or Kerala-style with coconut oil, offer a unique twist. By preparing this dish at home with mindful ingredients, you can enjoy a protein-rich meal that honors Indian culinary traditions and supports a healthy lifestyle.
Ingredients
Step-by-step instructions
Step 1 · Cut the boneless chicken breast into bite-sized pieces
Cut the boneless chicken breast into bite-sized pieces. Wash and pat dry.
Step 2 · In a mixing bowl
In a mixing bowl, combine curd (dahi), ginger-garlic paste, red chilli powder, turmeric, garam masala, rice flour, corn flour, salt, and lemon juice. Mix well to form a thick marinade.
Step 3 · Add chicken pieces to the marinade
Add chicken pieces to the marinade, ensuring each piece is well-coated.
Step 4 · Heat mustard oil in a tawa or non-stick pan on medium flame
Heat mustard oil in a tawa or non-stick pan on medium flame. Add curry leaves and let them crackle.
Step 5 · Place marinated chicken pieces on the tawa
Place marinated chicken pieces on the tawa, spreading them out. Cook on medium-high heat, turning occasionally, until golden and crisp (about 7-8 minutes).
Step 6 · Add sliced green chillies and sauté for another 2 minutes
Add sliced green chillies and sauté for another 2 minutes. Garnish with chopped coriander.
Step 7 · Serve hot Chicken 65 with lemon wedges and extra curry leaves
Serve hot Chicken 65 with lemon wedges and extra curry leaves.
Why this recipe is healthy
This healthy Chicken 65 recipe is pan-cooked using minimal oil, making it lower in calories and fat compared to traditional deep-fried versions. The inclusion of lean protein, antioxidant-rich spices, and probiotic curd supports a balanced diet for weight management, diabetes control, and overall wellness. It is suitable for lunch, helping you stay energized without excess calories.
A note on tradition
Chicken 65 is a festive favorite across South India, especially in Tamil Nadu and Andhra Pradesh. It is typically served during Diwali, Tamil Pongal, and family gatherings. Its popularity in Indian weddings and street food stalls highlights its cultural significance. With regional variations like Andhra's extra spicy version or Kerala's coconut oil twist, Chicken 65 reflects the diversity of Indian culinary traditions.