Chicken 65

Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai(Madras), as a bar snack, entree, or quick snack. While the name "Chicken 65" is universally used to refer to the dish, there are many different stories for how the name came about.It is generally acknowledged that no one knows which (if any) of these anecdotal theories are correct.
Some says, Chicken 65 is alleged to be a dish introduced in 1965 at the famous Buhari Hotel restaurant in Chennai by its founder A.M.Buhari, a pioneer in the South Indian food industry. They also offer Chicken 78, Chicken 82 and Chicken 90, introduced in 1978, 1982 and 1990 respectively. Amitabh Bachan's Kon Banega Crorepati 1, featured Chicken 65 as a Buhari invention and also Siddarth Basu's Quiz Time in Door Darshan in the 90's featured it too.
Some says, the dish is said to require 65 days to prepare the marinade, but this is unlikely for reasons of freshness and flavour.
One account claims that the dish emerged as a simple meal solution for Indian soldiers in 1965.
Another account claims that it is a dish containing 65 chilli peppers devised by an enterprising hotelier.
Surprisingly the name is also claimed to relate to a requirement for the meat to be from 65-day-old chickens

Chicken 65 (Type 1)

Ingredients:

• 350g of chicken Cubed small pieces
  
• 25g Aachi Chicken 65 Masala
  
• ½ cup curd
  
• ½ tsp vinegar
  
• Oil to Fry
  

Method:

• Mix chicken pieces in Aachi Chicken 65 Masala, curd, vinegar and keep aside for an hour. No need to add salt.
  
• Deep fry chicken pieces in low flame till done. Now tasty Chicken 65 is ready to serve hot. Chilli Gobi, Chilli Mushroom, Chilli Baby Corn may also be prepared like the same way.
  

N.B:
Aachi Chicken 65 Masala's Ingredients:(Incase if you don't find Aachi masala,You can use the below mentioned ingredients to prepare the base masala of Chicken 65)
Red Chilli, Salt, Cinnamon, Cloves, Garlic, Ginger, Cardamom, Refined Groundnut oil,a drop of red food color.(All grinded to Powder)

The other way to prepare this recipe is:

Chicken 65 (Type 2)

Ingredients:

• 1 lb boneless chicken, cut into small pieces
• 4 teaspoons red chilli powder
• 2 teaspoons coriander powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon garam masala (available at any indian/asian store - or substitute with equal
  parts ground cinnamon and ground clove)
• 5 teaspoons lemon juice
• 2 teaspoons plain yogurt
• 1/2 teaspoon minced garlic
• 1/2 teaspoon grated fresh ginger
• 1 teaspoon salt
• 6 drops red food coloring
• 2 cups vegetable or canola oil to deep fry
• optional - fresh cilantro leaves for garnish

Method:

• In a bowl mix red chilli powder, coriander powder, turmeric powder, garam masala, lemon juice, yogurt, garlic, ginger, food coloring, and salt until it forms a thick paste. Add chicken to this and coat well. Let marinate in the refrigerator for at least an hour.
• Heat oil in a wok, or deep frying pan, and deep fry the marinated chicken on medium high for about six minutes on each side. (Cooking time may vary according to the size of the chicken pieces, my chicken pieces usually no more than a half-inch thick, so takes about 6 minutes frying time on each side to cook through.)
• Drain on paper towels, garnish with cilantro and lemon wedges and serve immediately. Enjoy!