Chicken 65
Chicken 65 is an appetiser, supposedly going back to 1965 when it was invented by A. M. Buhari of the Buhari Hotel in Chennai.
We came across it when Damion came to fix our pergola. He’d seen one of our videos online and we got talking about British Indian Restaurant (BIR) food. He told me about his son’s favourite BIR dish, Chicken 65 and how it was a bit like chicken nuggets.
Well, we thought we would give it a go, and so we did it on the live cook that week. It’s absolutely delicious and something I now want to try when eating out, if only to see what people I am dining with make of it. It’s delicious.
I can’t recommend Misty Ricardo Curry Compendium enough. He has two other books too if this one is out of print. You can also find other recipes for Chicken 65 online.
Cooking surfaces
BBQ Temperature
Equipment
- A balti bowl from The Birmingham Balti Bowl Company.
- LetzQ Tandoor Ring – to cook the chicken tikka.
Method
- Please get the ingredients list and method from the Curry Compendium book. I can’t copy this.
- Use a Balti Bowl to make the sauce on your Egg at 200°C with just the stainless grid.
- Set up your Big Green Egg for a direct cook with the wok with the Egg set to 140°C, your oil in the wok will be 190°C.
- Deep fry the chicken in batches until it is over 74°C and crispy.
- Serve with some mango.