Easy Chicken 65 Recipe: This Spicy Indian Chicken Stir-fry Recipe Has an Interesting Story Poultry Dinner

Don't you love it when you find a new recipe you've never heard of? Especially one like Chicken 65 that is quick and easy to make and loaded with spice and flavor. Chicken 65 is a spicy fried chicken stir-fry recipe from Hotel Buhari in Chennai, India.

Photo: Hotel Buhari 

Hotel Buhari is landmark hotel in India founded by A.M. Buhari. As a young man, he had to leave his village in the Tirunelveli district and go to Sri Lanka. After years of hard work, he knew food was his calling. He opened his first hotel, Hotel De Buhari, in Colombo. When he returned to India, he established the first branch of Buhari Hotel in Anna Salai in 1951. His goal was "to give the foodies from Madras an upscale dining experience." The hotel now has seven branches.

Photo: Menu from the Hotel Buhari featuring Chicken 65

It's said that Chicken 65 was invented at the hotel in 1965, thus the name. Some people, however, think it's because the chicken is chopped into 65 pieces or is marinated for 65 days. I'll go with it being invented at the hotel in 1965!

Chicken 65 is a spicy recipe, but you can adjust the amounts to make it milder. Serve this Indian recipe with rice.

Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

Chicken

• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
• 1 egg 
• 2 tablespoons cornstarch
• 2 tablespoons minced garlic (divided)
• 1 tablespoon minced ginger (divided)
• vegetable oil, for frying

Paste

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 2 serrano peppers, sliced  
• 2 tablespoons cumin  
• 1 tablespoon Indian chili powder (or to taste)
• 6 fresh curry leaves (or to taste)
• 2 tablespoons garlic chile sauce
• 1 tablespoon ginger paste
• red food coloring (optional)
• 1/2 cup water (or as needed)
• 1/2 - 1 cup chopped fresh cilantro

Here's how to make it: 

1. Put the chicken pieces into a bowl. Add the egg, cornstarch, half of the garlic, half of the ginger, and salt and pepper, to taste. Mix well. 
2. Heat about 1 inch of oil in a skillet. Cook the chicken in the hot oil until cooked through, about 8 minutes. Remove to a paper towel. 
3. Wipe the skillet clean. Heat the 2 tablespoons of oil over medium heat. Add the cumin seeds and cook, stirring, for 1 minute. Add the remaining garlic and ginger, serrano peppers, cumin, chili powder, and salt and pepper, to taste. Cook, stirring, for 30 seconds. Add the curry leaves, garlic chile sauce, ginger paste and red food coloring, if using. Stir to combine. Add water to loosen the paste slightly. 
4. Put the chicken back into the pan. Toss to coat. Stir in desired amount of cilantro.
    

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