Chicken is one of the most versatile meats you will ever have. Hundreds of recipes can be made from chicken, and all of them taste great because of the tenderness of the meat. Here, let us see how to make this crispy and spicy Chicken 65 recipe, one of the most popular and classic chicken starters across the globe.

The spices that the chicken is marinated in seep well into the meat, transporting you to heaven directly when you bite into the chunks.

Chicken 65 Origin

There are different theories as to why Chicken 65 got its name. While some believe that in the olden days, the chicken was marinated for 65 days to make the perfect dish, others think that this dish got its name because the meat was cut into 65 pieces when cooking.

However, the truth behind the name of this dish is that it was first prepared in the year 1965 at the restaurants of one of Chennai’s (India) iconic hotels, Buhari.

Chicken 65 Recipe

Ok, gather your ingredients; it’s time to make this delicious and spicy Chicken 65!

Ingredients

• Boneless chicken pieces – ¼ kg
• Yogurt – 1 ½ tablespoon
• Corn flour or rice flour – 2 tablespoons
• Egg – 1 (optional, in place of yogurt)
• Ginger and garlic paste – ½ tablespoon
• Red chili powder – ½ tablespoon
• Freshly ground pepper – ½ tablespoon
• Turmeric powder – ½ teaspoon
• Fresh curry leaves – one spring
•  Salt – to taste
• Oil – as needed for deep frying
• Cumin – ½ teaspoon
• Chopped garlic – ½ teaspoon
• Sliced green chilies – 2
• Sugar – 1//2 tablespoon
• Garlic paste of 2 cloves
• Curd for seasoning – 2 tablespoons

Instructions

Marination

1. Mixing Ingredients: In a large bowl, combine yogurt, ginger garlic paste, turmeric powder, salt, pepper powder, and curry leaves. Adjust salt to taste.
2. Marinating Chicken: Add chicken cubes to the bowl, ensuring they’re well-coated with the spice mix. Marinate for 1 hour, or overnight in the refrigerator for extra tenderness (cover with plastic wrap if refrigerating).

Preparing for Frying

1. Adding Flour: If the mixture seems dry, add rice flour or cornflour. If yogurt wasn’t used, add a beaten egg instead. Add a little water (or egg) to blend well.
2. Frying Chicken: Heat oil in a deep frying pan. Once hot, fry the marinated chicken cubes until golden brown. Drain on tissue paper to remove excess oil.

Seasoning

1. Sauteing Spices: Heat a spoon of oil in a shallow pan. Add cumin, chopped garlic, green chilies, and curry leaves, frying until aromatic.
2. Adding Seasonings: Once garlic is slightly brown, add garlic paste, chili powder, salt, and sugar. Mix well. Optionally, add curd or vinegar.
3. Coating Chicken: As the mixture thickens, add the fried chicken. Toss to coat evenly. Cook until the chicken absorbs the seasoning moisture (about 2 minutes).

Serving

1. Garnishing and Serving: Transfer the chicken to a serving plate. Garnish with fresh curry leaves and ground pepper. Serve with onion slices, mint dip, or alone.

Making Gravy Chicken 65

1. Sauteing Onions: After the garlic turns slightly brown, add freshly chopped onions to the pan and fry well.
2. Adding Chili Sauce: Stir in about 3 tablespoons of red chili sauce, along with the Kashmiri chili powder for a rich red color.
3. Combining Ingredients: Proceed with adding garlic paste, chili powder, salt, and sugar as in the original recipe.
4. Adding Chicken: Once the sauce is well-cooked, add the fried chicken pieces. Toss the pan to ensure all pieces are evenly coated in the sauce.
5. Serving: Once the chicken is coated with the gravy and heated through, it’s ready to be served.

If you’re as excited about this Chicken 65 Recipe as I am, show your support by pinning the image below! Sharing this recipe can help others discover the joy of cooking this flavorful dish. Let’s bring this taste sensation into more kitchens together!

Tips

• Marination Time: Longer marination results in more tender chicken.
• Frying: Ensure the oil is hot enough before adding chicken to prevent sogginess.
• Seasoning: Adjust chili and salt to taste. The addition of curd or vinegar is optional but adds a tangy flavor.
• Serving Suggestion: This dish pairs well with onion slices or a mint dip, enhancing its flavors.

Some points to note while making Chicken 65

• The common marinating ingredient to use is yogurt. However, you can use eggs if you don’t want to use yogurt. Please note that using eggs can make the chicken turn soggy very soon. It also doesn’t give out a good smell.
• You can omit yogurt and egg when marinating. You can use only the spice powders and keep the chicken pieces in the refrigerator. When you remove the bowl from the fridge, add a little water to mix the contents well. The chicken pieces will still be tender and juicy, even if you don’t use yogurt or eggs.
• You can add 3 to 4 tablespoons of tomato ketchup to the chili sauce for a tangy flavor while preparing the gravy.
• Garnishing with spring onions will make the dish look and taste more authentic than you ever imagined.

Hello there, I have a very special dish today and it is the Mexican Beef Birria Tacos recipe. A robust and tasty beef dish that is nicely served as a stew with onion, cilantro, and a bit of lime juice on top. You may also chop up the meat and prepare the famous Quesabirria tacos.

These Birria tacos are very popular–perhaps the most popular taco types you’ll stumble across on social media. My dear friend Ana, who is an expert in Mexican recipes showed me how to make this delicious Beef Birria Tacos.

What Is Beef Birria?

Birria originates from Mexico, and it is a stew full of meat and amazing flavors. There are a lot of variations to this dish, depending on the area. There are restaurants specializing in this dish called birrerias. Although the original recipe is made with sheep and goat meat, today it is almost always made with beef.

Beef Birria is getting more popular over the last few years for it’s amazing flavors and texture.

Ingredients

FILLING/BIRRIA DE REZ

• 2 lbs/1kg boneless beef chuck
• 1 lbs/450g short ribs or oxtail
• 1 tsp vegetable oil (neutral)

SAUCE INGREDIENTS

• 7 ancho chiles, deseeded and ends trimmed
• 7 guajillo chiles, deseeded and ends trimmed
• 3 de Arbol chiles, deseeded and ends trimmed
• 4 Roma-type tomatoes
• 1 white onion, peeled and cut in half
• 6 garlic cloves
• 1 tbsp black peppercorns
• 1 tsp Mexican oregano
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ¼ cloves, ground
• Half cinnamon stick
• 2-3 bay leaves
• 1 tsp ACV
• 3 cups beef broth

BEEF TACOS:

• Corn tortillas
• 3 oz. Mozzarella or Oaxacan cheese
• 1 lime, juiced
• ¼ cup cilantro, finely chopped
• ¼ white onion, finely chopped
• Kosher salt

Instructions

TO SAUTE/SEAR THE MEAT

• Leave the meat to rest for about half an hour at room temperature and season all sides with kosher salt.
• Take a big Dutch oven or baking pot with a lid place it over medium to high heat and add the vegetable oil. These will require a few batches. Transfer to a big bowl.

SAUCE PREPARATION

• At the same time, in a separate medium pot, combine the dried chiles, white onion, garlic, spices, cloves, and bay leaves and pour cold water until everything is covered.
• Set over medium heat and let simmer slowly for about 15 minutes. Pass through a strainer and move everything to a blender or food processor.
• If your blender is not big enough, you may have to process multiple batches.
• Add the ACV vinegar and 1 cup of beef stock or water to the mix and process until smooth, for a couple of minutes. Season with salt to taste.

Note: My blender is very strong and it came out totally creamy and smooth. However, if your blender is not sharp or strong enough, you may have to pass the sauce through a strainer or cheesecloth to remove any large bits that the blender didn’t dissolve.

FOR BRAISING THE MEAT

• Preheat your oven to 300F/150C. Add the meat back to the pot and pour the sauce over the beef.
• Add the remaining 2 cups of stock or water to the blender and move it around to catch any remaining sauce and add it to the pot.
• Set over medium heat until you notice a subtle simmer. Cover immediately and pop into the oven. Let cook for 3 hours or until the beef is tender.

TACOS ASSEMBLY

• Combine the white onion, cilantro, salt and lime in a bowl.
• Discard the beef from the sauce and pull using 2 forks. Transfer the stock into a bowl and top with the chopped cilantro.
• Place a non-stick pan over medium heat. Dip each tortilla into the upper surface of the stock (the greasy part) and add to the pan.
• Roast for 30 seconds on each side. Add the shredded beef and cheese. Fold over and pan-fry on both sides for a minute.
• Move to a serving dish and serve with the broth on the side.

A burnt ends recipe refers to soft cubes of beef brisket smothered in BBQ sauce and roasted until caramelized. This is probably the most tasty way to cook brisket and makes a great main course or side dish.

Burnt ends are among the most notable dishes that may pop from a home BBQ grill. You may serve your burnt ends as a finger food with toothpicks and a side dip in parties or together with other side dishes such as grilled asparagus and mac-n-cheese for a totally satisfying meal.

How to Prepare Burnt Ends Recipe?

Burnt ends are actually an alternative to a smoked brisket. Typically, you follow the same steps for smoking a brisket to prepare burnt ends. The only difference is that instead of lowering the meat temp. to 200F inside the smoker, you take off the meat at 190F, cut it, and smother it on the sauce and smoke it for an extra 45 minutes.

What meat cut are burnt ends made of?

Burnt ends are made of beef brisket. The brisket contains two separate cuts–the flat and the point. The latter is a more circular and tender cut hat has a fatty top. The flat, on the other hand, is leaner and has a more even form.

An alternative option is the one called “packer cut” or “Texas beef brisket” , which combines both the point and flat parts of the brisket bonded to each other.

If you wish to smoke burnt ends without the whole brisket, just use the point part for optimal tenderness and taste. But, if you wish to go all the way, use the packer cut to prepare smoked brisket and simply trim off the meat for making the burnt ends as soon as the meat reaches 190F/95C.

BBQ Brisket Burnt Ends Recipe

Ingredients

• 8-12 lbs. Beef brisket (point or packer cut),
• 1 cup barbeque seasonings (enough to coat the meat completely),
• ½ cup bbq sauce to combine with the meat drippings and cover the burnt ends

Instructions

• Remove extra fat from the brisket. If you are using a point or packer cut, you should trim most of the fat cap. The fat should be trimmed to around ¼’’ until you can see the lean meat through the fat.
• Coat evenly the brisket with the BBQ spice mix.
• Cover and keep in the fridge for 10 to 12 hours.
• Preheat your bbq smoker at 250F.
• Place a meat thermometers into the meat and set in the smoker until the temperature inside rises to 170F (in around 4-5 hours)
• Once it hits 170F, take off the meat and wrap in foil or wrapping paper. Return to the smoker and wait until it reaches 190F (in around 8 hours)
• Take off the smoker and wrapping paper and allow it to rest for 15 minutes.
• Chop the meat into ½” cubes.
• Rub the beef cubes with a combo of ½ cup bbq sauce and the remaining meat drippings (it should cover all the burnt ends–if not, use extra bbq sauce).
• Place the uncoated cubes into the smoker and smoke for 45 minutes. Allow the temperature to reach 250F or 275F (for a darker coating).
• Take off the burnt ends from the smoker. Serve.