Kya aapko bhi non-veg starters mein kuch aisa chahiye jo teekha ho, chatpata ho, aur jise khate hi maza aa jaye? Jab hum kisi South Indian restaurant ya decent non-veg hotel mein jaate hain, toh menu card par sabse pehle hamari nazar "Chicken 65" par hi padti hai.
Wo gehra laal rang, upar se crispy coating, andar se juicy chicken, aur curry patte (curry leaves) aur hari mirch ka wo smoky flavour... uff! Soch kar hi muh mein paani aa jata hai na?
Lekin aksar jab hum ise ghar par banane ki koshish karte hain, toh ya toh wo restaurant jaisa crispy nahi banta, ya phir masala chicken par chipakta nahi hai. Kabhi-kabhi toh chicken andar se sakht (hard) ho jata hai.
Agar aapke saath bhi aisa hota hai, toh chinta mat kijiye. Aaj is blog post mein, main aapke saath share kar raha hoon Authentic Restaurant Style Chicken 65 ki recipe. Yeh recipe banane mein bahut aasaan hai, aur main aapko wo chote-chote secrets bataunga jisse aapka Chicken 65 har baar perfect banega—bahar se kurkura aur andar se naram.
Toh chaliye, shuru karte hain yeh mazedaar safar!
Chicken 65: Naam Mein Kya Rakha Hai?
Recipe shuru karne se pehle, ek choti si dilchasp baat. Iska naam "65" kyun pada? Isko lekar bahut si kahaniyan hain. Kuch log kehte hain ki yeh dish 1965 mein Chennai ke famous Buhari Hotel mein invent hui thi. Kuch mazak mein kehte hain ki isme 65 tarah ke masale padte hain (jo ki sach nahi hai!).
Khair, wajah jo bhi ho, humein toh bas iske lajawab swad se matlab hai!
Yeh Recipe Kyun Khaas Hai? (Why This Recipe Works)
Yeh Chicken 65 ki recipe do hisson (parts) mein banti hai:
- Marination aur Frying: Jisse chicken ko flavour aur crispiness milti hai.
- The Tadka (Tempering): Yeh sabse zaroori step hai jo ise "fried chicken" se "Chicken 65" banata hai. Curry patta, lehsun aur hari mirch ka tadka hi iski jaan hai.
Hum yahan boneless chicken thighs ka istemaal karenge kyunki breast piece ke muqable thighs zyada juicy bante hain aur jaldi dry nahi hote.
Zaroori Samagri (Ingredients)
Sabse pehle saari cheezein ikhattha kar lete hain taaki banate waqt koi gadbad na ho.
Step 1: Marination ke liye:
- Boneless Chicken: 500 gram (Chote cubes mein kata hua. Thigh pieces best hain).
- Adrak-Lehsun ka Paste (Ginger-Garlic Paste): 1 bada chamach (tbsp)
- Dahi (Yogurt): 2 bade chamach (Gadhi dahi, paani nikali hui)
- Kashmiri Laal Mirch Powder: 1.5 bada chamach (Yeh teekhi kam hoti hai par rang bahut acha deti hai)
- Haldi Powder (Turmeric): ½ choti chamach (tsp)
- Daniya Powder (Coriander Powder): 1 choti chamach
- Garam Masala Powder: ½ choti chamach
- Kaali Mirch Powder (Black Pepper): ½ choti chamach
- Nimbu ka Ras (Lemon Juice): 1 bada chamach
- Namak: Swad anusar (approx 1 choti chamach)
Step 2: Crispy Coating ke liye:
- Chawal ka Aata (Rice Flour): 2 bade chamach (Crispiness ke liye bahut zaroori)
- Cornflour (Corn Starch): 2 bade chamach (Binding ke liye)
- Anda (Egg): 1 (Optional hai, par isse masale ki binding achi hoti hai)
- Tel: Deep frying ke liye.
Step 3: Tadka (The Final Touch) ke liye:
- Tel: 1 bada chamach
- Lehsun (Garlic): 1 bada chamach (Bilkul barik kata hua - Finely chopped)
- Hari Mirch (Green Chillies): 3-4 (Beech se cheera lagayi hui - Slit)
- Curry Patta (Curry Leaves): 2-3 dandi (Dher saara!)
- (Optional) Red Chilli Sauce: 1 bada chamach (Agar thoda saucy chahiye toh)
Banane Ki Vidhi (Step-by-Step Instructions)
Step 1: Chicken ko Marinate Karna
Sabse pehle chicken ko dho kar uska sara paani achi tarah nikal dein. Chicken geela nahi hona chahiye.
- Ek bade bowl mein chicken pieces lein.
- Isme adrak-lehsun paste, dahi, nimbu ka ras, namak, aur saare sukhe masale (Kashmiri mirch, haldi, dhaniya, garam masala, kaali mirch) daal dein.
- Apne haathon se chicken ko achi tarah mix karein taaki masala har piece par lag jaye.
- Ab is bowl ko dhak kar fridge mein kam se kam 30 minute ke liye rakhein. Agar 1-2 ghante rakh sakte hain toh result aur bhi behtar aayega. Marination se masale chicken ke andar tak chale jate hain.
Step 2: Coating aur Frying
Jab chicken marinate ho jaye, tab hum use fry karne ki taiyari karenge.
- Marinate kiye hue chicken bowl mein ab Chawal ka Aata aur Cornflour daalein. Agar aap anda use kar rahe hain, toh isi waqt ek anda tod kar daal dein.
- Sabko ache se mix karein. Pro Tip: Is stage par paani bilkul na dalein. Chicken aur dahi ka jo apna moisture hai, wahi coating ke liye kaafi hoga. Agar galti se batter bahut sookha lage, tabhi 1 chammach paani ke cheetein maarein. Batter gadha hona chahiye jo chicken par chipak jaye, behna nahi chahiye.
- Ek kadhai mein tel garam karein. Tel medium-high heat par hona chahiye. Check karne ke liye thoda sa batter daal kar dekhein, agar wo turant upar aa jaye matlab tel taiyar hai.
- Ek-ek karke chicken pieces tel mein daalein. Kadhai ko over-crowd na karein (ek saath bahut saare pieces na daalein), varna tel thanda ho jayega aur coating nikal jayegi.
- Pehle 1 minute tak chicken ko na chuyein, taaki coating set ho jaye.
- Uske baad palat-palat kar medium flame par tab tak fry karein jab tak chicken pak na jaye aur bahar se crispy na ho jaye. Isme kareeb 7-8 minute lagenge.
- Chicken ko tissue paper par nikal lein.
- Ek doosri pan ya wok lein aur usme 1 bada chamach tel garam karein.
- Aanch ko dheema (low) kar dein. Isme barik kata hua lehsun daalein aur 30 seconds tak bhunein jab tak halki khushboo na aane lage.
- Ab isme hari mirch aur dher saara curry patta daal dein. Jaise hi curry patta "kadak-kadak" hone lage, gas band kar dein ya bilkul slow rakhein.
- (Optional Step: Agar aapko thoda saucy/latpata Chicken 65 chahiye, toh is point par 1 chammach chilli sauce add kar sakte hain).
- Turant hi fry kiye hue chicken pieces is pan mein daal dein.
- High flame par sab kuch achi tarah toss karein (mix karein) taaki tadke ka sara flavour chicken pieces ke upar lag jaye. 1 minute tak toss karein.
- Rang ka Raaz: Restaurant wale aksar food colour use karte hain. Lekin hum ghar par bana rahe hain isliye humne ache brand ki Kashmiri Laal Mirch use ki hai. Yeh natural tarike se bahut acha laal rang deti hai.
- Crispiness: Chawal ka aata (Rice flour) skip na karein. Wahi asli kurkurapan lata hai. Sirf cornflour/maida use karne se chicken thodi der baad naram pad jata hai.
- Dahi ka Role: Dahi chicken ko tender (naram) banati hai aur halka sa khatta-pan deti hai jo bahut zaroori hai.
- Over-fry na karein: Chicken ko zaroorat se zyada fry na karein, nahi toh wo 'rubber' jaisa khicha-khicha ho jayega.
- Tadka is Must: Bina aakhri step (tadka) ke, yeh sirf mamuli pakode lagenge. Curry patte ki khushboo hi is dish ki pehchan hai.
- Pyaaz ke lachhe (Onion rings)
- Nimbu ke tukde (Lemon wedges)
- Aur thodi si extra fried hari mirch rakhein.
Pro Tip: Is stage par paani bilkul na dalein. Chicken aur dahi ka jo apna moisture hai, wahi coating ke liye kaafi hoga. Agar galti se batter bahut sookha lage, tabhi 1 chammach paani ke cheetein maarein. Batter gadha hona chahiye jo chicken par chipak jaye, behna nahi chahiye.
Step 3: Tadka Lagana (The Magic Step)
Ab aata hai wo step jo aapke kitchen ko restaurant ki khushboo se bhar dega.
Aapka garama-garam Chicken 65 taiyar hai!
Restaurant Jaisa Result Paane Ke Liye Zaroori Tips (Pro-Tips):
Serving Suggestions
Chicken 65 ko garama-garam hi serve karein. Iske saath side mein:
Yeh apne aap mein hi itna flavorful hota hai ki kisi chutney ki zaroorat nahi padti, lekin aap ise Hari Chutney ya Ketchup ke saath bhi kha sakte hain.
Conclusion:
Toh doston, dekha aapne? Restaurant jaisa Chicken 65 ghar par banana koi rocket science nahi hai. Bas sahi ingredients aur sahi technique ki zaroorat hai. Agli baar jab bhi ghar mein party ho, ya weekend par kuch chatpata khane ka mann kare, toh yeh recipe zaroor try karein.
Mujhe poora yakeen hai ki ek baar aapne yeh bana liya, toh aap bahar ka Chicken 65 bhool jayenge.
Aapko yeh recipe kaisi lagi? Comment karke zaroor batayein. Aur agar aapne ise banaya, toh photo share karna na bhoolein!
Happy Cooking!
