If you’re a fan of Indian cuisine, you might have encountered the mouthwatering choices of chicken 65 vs. 555. Do you want to know what’s the difference between these two Indian non-veg recipes?
Let’s break down the basics without getting tangled in culinary complexities.
Key Takeaways
Chicken 65, originating in Chennai, India, features a tangy and spicy flavor profile with bold and zesty notes. Chicken 555, with an unknown origin and varying heat, offers a distinct flavor of garlic. It sometimes lacks acidity but possesses a unique intensity of spices, herbs and garlic.
Key Differences Between Chicken 65 and Chicken 555
| Feature | Chicken 65 | Chicken 555 |
| Origin | Chennai, India (Hotel Buhari) | Unknown |
| Cooking Method | Deep frying chicken; then dry tossing it in spices and herbs | Deep frying chicken; then dry tossing it in spices and herbs |
| Flavor Profile | Tangy and spicy, bold and zesty notes | Spicy, with variations depending on recipe |
| Spiciness Level | Moderate to high | High |
| Acidity | Present | Minimal to none |
| Common Spices | Curry leaves, red chilies, ginger, garlic, lemon juice | Galric, back pepper, coriander, cumin, red chilies |
| Texture | Crispy exterior, tender interior | Crispy exterior, tender interior |
| Accompaniments | Onions, curry leaves, lemon wedges | Varies depending on region and recipe |
| Popularity | Widely popular throughout India and internationally | Primarily popular in India |
| Variations | Less variation compared to Chicken 555 | More variations in recipe and ingredients |
| Mystery | Established origin story | Unknown origin, name origin unclear |
What is Chicken 65, and How is it Made?
Chicken 65 is a popular South Indian starter featuring spicy, deep-fried chicken. It’s known for its bold, zesty flavor with notes of tanginess and spice.
The origin of Chicken 65 is widely attributed to the Hotel Buhari in Chennai, India, around the year 1965. The story goes that A.M. Buhari, the hotel owner, created this dish to use leftover chicken pieces. He experimented with different spices and ingredients, resulting in the flavorful and spicy dish we know today.
To make the chicken, 65 boneless chicken cubes/strips are marinated in a mixture of curd, lemon juice, ginger and garlic paste, chopped curry leaves, mustard powder, garam masala, Kashmiri red chili, black pepper, cumin powder, and salt
After marination, a few tablespoons of rice flour is added to marinated chicken and then deep-fried in hot oil until golden brown. Originally, chicken 65 is not tossed in any sauce, but it’s dry tossed in fried garlic, green chilis, and curry leaves with a lot of black pepper. Yet, many may add ketchup and red chili sauce to it as well before serving it.
What is Chicken 555, and How is it Made?
Chicken 555 is an Indian appetizer with varying spice levels, made with boneless chicken pieces that are marinated, coated in a batter, and then deep-fried. Though its origin remains unknown, it is widely enjoyed throughout India and has gained popularity internationally.
To make chicken 555, 2-3 inch long chicken strips are marinated in a blend of flour, cornstarch, and eggs and then deep fried.
Later, to prepare the coating for the chicken, ginger and garlic, onion, cumin powder, garam masala powder, dry coriander powder, turmeric powder, red chili powder, curry leaves, mint leaves, and salt are sauteed in a pan, then the chicken is added and tossed.
The result is spicy but less sour than chicken 65.
Conclusion
Whether you’re into the tangy zest of Chicken 65 or the simply chili charm of Chicken 555, both dishes promise a delightful journey through Indian flavors.
It’s all about personal preference, so why not savor both to find your perfect match?
Happy eating!
