chicken 65 masala :Hello food lovers! Today, we are going to talk about a dish that is not just a recipe, but a legend. Yes friends, we are talking about Chicken 65 Masala. This is the dish that turns any party, get-together or even a sudden mood into a celebration. From the story behind its name to its perfect recipe, today we will explore its entire journey.

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Chicken 65 Masala : The Secret Behind the Name

Friends, Chef Raj says, “On hearing the name of Chicken 65, everyone’s mind starts wondering: Is it made from 65 spices? Or was it invented in 1965? Actually, friends, there are many interesting stories behind its name. The most popular theory is that this chicken was introduced at number 65 on the menu in 1965 in a famous hotel in Chennai, ‘Buhari’. Another theory says that it was marinated for 65 days to make it! However, the most commonly believed thing is that 65 types of ingredients like curry leaves and red chillies were used in it, which was the secret of its spiciness and aroma.”

Fun Fact for Kids (and Adults!): Friends, a study found that when the color of the food is bright and the sound is crunchy, children like it more. The red colour and crispy texture of Chicken 65 makes it a favourite among kids.

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Ingredients You’ll Need to Make Chicken 65 Masala

Friends, this recipe is perfect for 4 people. We can divide it into two parts:

Marination and Gravy/Masala.

Part 1: For Marination (Chicken 65 Masala)

• Chicken (boneless, in cubes) – 500 gms
• Curd – ½ cup
• Ginger-garlic paste – 1 tbsp
• Red chilli powder – 1-2 tbsp (depending on spiciness)
• Gram masala powder – 1 tsp
• Garam masala powder – ½ tsp
• Turmeric powder – ½ tsp
• Mustard powder – ½ tsp
• Cornflour – 3 tbsp
• Salt – to taste
• Lemon juice – 1 tbsp

Part 2: For the Gravy/Masala (Chicken 65 Masala)

• Red colour (food grade) – 1 tsp (optional, but for authentic look)
• Oil – for frying and preparing the masala
• Curry leaves – 15-20 leaves
• Dry red chillies – 3-4
• Mustard seeds – 1 tsp
• Cumin seeds – ½ tsp
• Onion (finely chopped) – 2 large
• Green chillies (in slices) – 2-3
• Coriander leaves (chopped) – for garnish
• Ginger (grated) – 1 tsp

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Step-by-step recipe: From crispy chicken to spicy gravy

Step 1: The Flavorful Marination (Chicken 65 Masala)

Friends, you have to take curd in a big bowl. And beat it well so that there are no lumps in it.

Now add ginger-garlic paste, red chilli powder, turmeric, garam masala, mustard powder, salt and lemon juice and mix well.

Friends, then add chicken cubes in this mixture and massage well with hands so that the masala sticks to every piece.

Finally, friends, add cornflour and mix. Cornflour will give the chicken a perfect crunch while keeping it moist.

Then cover this marinated chicken and keep it in the fridge for at least 2 hours. If you get more time, you can also keep it for 4-6 hours, this will make the taste even deeper.

Step 2: Frying the Chicken to Crispy (Chicken 65 Masala)

Friends, you have to heat oil in a pan.

Then fry the marinated chicken pieces well on medium flame till they become golden and crispy.

And take out the fried chicken on kitchen tissue paper so that the extra oil is absorbed.

Step 3: Building the Flavorful Base (Chicken 65 Masala)

Friends, heat 2 tablespoons of oil in the same pan.

When the oil is hot, add mustard seeds, cumin seeds, dry red chilies and curry leaves and fry.

Now add finely chopped onion and fry it till it becomes golden brown.

Add grated ginger and green chillies and fry for 1 minute.

Now reduce the flame and add red food colour (if using) and mix it fast.

Add fried crispy chicken pieces in this masala.

Then stir on low flame for 2-3 minutes so that the chicken gets well coated with the masala. Do not overcook, otherwise the crispiness of the chicken will be lost.

Garnish with fresh coriander leaves on top.

Chef Raj’s Pro-Tips for the Best Results

Curd is essential: Friends, curd is the star ingredient of marination. It makes the chicken tender and the flavour of the spices reaches inside. You should always use thick, curdled curd.

Magic of cornflour: Using cornflour instead of refined flour makes the chicken more crispy and light.

Oil temperature: Friends, the oil should not be too hot while frying the chicken. Fry on medium flame so that the chicken gets cooked from inside as well.

Stick the masala, otherwise cook it: Friends, when you are mixing the chicken with the masala, cook it for only 2-3 minutes. You don’t have to make gravy, just stick the masala on the chicken.

Curry leaves are the hero: The fragrance of curry leaves is the soul of this dish. Do ad

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Conclusion: Bring the Restaurant Home

Chicken 65 Masala is not just a fast food item; it is a masterpiece of South Indian cooking. It is easy to make, just needs a little patience for marination. Once you experience the crispiness and the flavour of that powerful masala at home, you will stop ordering Chicken 65 from outside.

So what are you thinking? Head to your kitchen, tie your apron and try this amazing recipe. Surprise your family and friends. Happy Cooking