How to make Chicken 65

Why cooks start here

Chicken 65 is cooked the way Chennai cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indian family cook actually puts it on the table.

Chicken 65 hails from the bustling city of Chennai, where it's a beloved choice for special gatherings and everyday meals alike. This version captures the essence of home-cooked Tamil Nadu cuisine, with its vibrant flavors and generous use of spices. Traditionally served as a starter or snack, this dish invites friends and family to gather around the table, sharing in its spicy allure. Expect a crispy exterior with a tender, juicy interior, bursting with the heat of red chili and the fragrant notes of ginger-garlic paste. The curry leaves and green chilies add an aromatic depth, while a touch of rice flour ensures a satisfying crunch. Salt is added to taste, a nod to the cook's intuition, making each bite a flavorful delight.