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01/4Interesting story behind the famous 'Chicken 65'
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If you are a chicken lover, then you must have had Chicken 65 which is a lip-smacking dish that is often served as a starter or with a roomali roti. This deep-fried chicken dish is quite popular all across India and people have even come up with different versions of it. But have you ever wondered why is there a number in the name of the dish? Read on to know the interesting story behind the origin of Chicken 65 and an easy recipe to make it at home. (image credits- istock)
02/4History of Chicken 65
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Many people have a misconception that the name of Chicken 65 is because of the ingredients used in the dish. Its origin story suggests otherwise. Chicken 65 was actually invented by A.M. Buhari in the year 1965 in the state of Tamil Nadu. The dish was part of the menu of Buhari Hotel, which later also came up with other versions like Chicken 78, Chicken 82 and Chicken 90. Chicken 65 and Chicken 90 are still sold at Buhari Hotel, priced at Rs 305 and Rs 340, respectively. Also Read: The right way to cook saag according to Ayurveda to get maximum benefits
03/4Why ‘65’?
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If you are wondering why the dish is called Chicken 65, it is simply because it was invented in the year 1965. Many people also say that the chicken was chopped into 65 pieces or was marinated for 65 days, that’s why the dish got its unique name. Some people also say that soldiers in the Chennai canteen were presented a long menu that had this dish against the serial number 65 and that’s why the dish was linked to the number 65. It is believed that since there was a language barrier in the Cantt, associating the chicken dish with the number was the easiest way for the soldiers to remember the dish.
04/4Chicken 65 Recipe
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Ingredients required- 1 cup chopped boneless chicken, ½ cup curd, 1 tbsp ginger garlic paste, 1 tbsp chopped curry leaves, 1 tbsp coriander leaves, ½ tsp black pepper powder, 1 tsp roasted cumin powder, 1 tbsp red chilli powder, 3 tbsp rice flour, 2 green chillies, 5 garlic cloves, 1 stalk of curry leaves, salt as per taste and oil for frying. Method- For scrumptious recipes, videos and exciting food news, subscribe to our free Daily and Weekly Newsletters.
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