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.

Birria Tacos (Quesabirria)

Servings: 6–8

Ingredients

For the Meat:

• 2 lbs (1 kg) boneless beef chuck

• 1 lb (450 g) short ribs or oxtail

• Kosher salt, to taste

• 1 tsp neutral oil

For the Sauce:

• 7 dried ancho chiles, deseeded

• 7 dried guajillo chiles, deseeded

• 3 dried chile de árbol, deseeded (add more or less for spice)

• 4 Roma tomatoes

• 1 white onion, peeled and halved

• 6 garlic cloves

• 1 Tbsp black peppercorns

• 1 tsp Mexican oregano

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• ¼ tsp ground cloves

• ½ cinnamon stick

• 2–3 bay leaves

• 1 tsp apple cider vinegar

• 3 cups beef broth (divided)

For the Tacos:

• Corn tortillas

• 3 oz mozzarella or Oaxacan cheese, shredded

• ¼ cup fresh cilantro, chopped

• ¼ white onion, finely diced

• 1 lime, juiced

• Kosher salt

Instructions

1. Sear the Meat

• Remove beef from fridge and let rest 30 minutes. Season generously with salt.

• Heat a large Dutch oven over medium-high. Add oil. Sear the meat in batches until deeply browned on all sides. Set meat aside.

2. Prepare the Sauce

• In a medium pot, combine ancho, guajillo, and árbol chiles, onion, garlic, tomatoes, peppercorns, oregano, cumin, coriander, cloves, cinnamon stick, and bay leaves. Cover with water.

• Simmer over medium heat for 15 minutes until chiles are soft.

• Strain, discarding the cooking water. Transfer solids to a blender. Add vinegar and 1 cup beef broth. Blend until very smooth (strain through a mesh sieve if needed for a silky texture). Salt to taste.

3. Braise the Beef

• Preheat oven to 300°F (150°C).

• Return the seared beef to the Dutch oven. Pour the blended sauce over the meat. Rinse blender with remaining 2 cups beef broth and pour into pot.

• Bring just to a simmer on the stovetop, then cover tightly and braise in the oven for about 3 hours, until beef is very tender and shreds easily.

4. Shred the Meat

• Remove the beef from the pot and shred using two forks. Skim excess fat from the surface of the broth if desired, but save some for dipping and crisping the tortillas.

5. Prepare Toppings

• In a bowl, combine chopped onion, cilantro, lime juice, and a pinch of salt. Mix well.

6. Assemble the Tacos

• Heat a nonstick skillet or griddle over medium. Dip each tortilla lightly into the top of the birria broth (the oily surface).

• Place on skillet, add shredded beef and cheese to one side, and fold tortilla over.

• Cook until crispy and golden, about 1 minute per side, adding more fat or broth as needed.

7. Serve

• Serve tacos hot, topped with onion-cilantro mixture. Pour the rich birria broth into small bowls for dipping.

• Enjoy with extra lime wedges and fresh cilantro.

Tips:

• Leftover birria makes amazing quesadillas or breakfast hash!

• If you like it spicier, add more chile de árbol.

Loved these Birria Tacos?
Pin the image below to your Pinterest board so you can find this mouthwatering recipe anytime you crave authentic, cheesy, beefy tacos with rich consommé for dipping!

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.

Ingredients

• 1 brisket point, 8–12 lb (if you’ve got a whole packer, you’ll use the point for burnt ends)

• 2–3 Tbsp yellow mustard or oil (just a light binder)

Rub (mix in a bowl):

• ¼ cup kosher salt

• ¼ cup coarse black pepper

• ¼ cup brown sugar

• 2 Tbsp sweet paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp chili powder

• ½–1 tsp cayenne, to taste

Finishing sauce for the cubes:

• ½ cup your favorite BBQ sauce

• ¼ cup brisket drippings (skim the fat if it’s heavy)

• 1 Tbsp brown sugar (optional)

• 1 Tbsp butter (optional, for shine)

Yield: Serves 10–12
Best cut: Brisket point (8–12 lb / 3.6–5.4 kg). If using a whole packer, separate point from flat after the stall.

Directions

1. Trim & season (night before).
   Trim the outside fat down to about ¼ inch and knock off any hard, waxy bits. Light smear of mustard/oil, then a generous coat of rub on all sides. Set the brisket on a rack and park it uncovered in the fridge for 8–12 hours. That helps the bark.

2. Smoke to the stall.
   Fire up the smoker to 250°F with oak or hickory (a little fruitwood plays nice, too). Point goes on with the fat toward the heat source. Smoke until the bark is set and a probe shows 165–175°F in the point—usually 4–6 hours. If the rub still smears when you touch it, give it more time.

3. Wrap & finish.
   Wrap tight in butcher paper (foil works in a pinch) and keep cooking until the point feels like soft butter when you poke it—typically 200–205°F internal, another 2–4 hours. Don’t chase a number; chase that probe-tender feel.

4. Rest, cube, sauce.
   Rest the wrapped brisket 30–60 minutes somewhere warm. Separate the point if you cooked a whole packer. Cut the point into 1–1½-inch cubes. Stir the BBQ sauce + drippings (add the extra sugar/butter if you want more lacquer). Toss the cubes so they’re glossy but not drowning, then spread them in a foil pan.

5. Back in to caramelize.
   Pan goes back in the smoker uncovered at 250–275°F for 45–90 minutes, stirring once. You’re done when the edges are sticky and dark and the cubes look like little meat candies.

6. Serve.
   Let them sit 5–10 minutes so you don’t scorch your mouth. Eat as-is or with warm sauce on the side.

Notes

• If you started with a whole packer, slice and hold the flat while you finish the burnt ends.

• Dry looking bark before wrapping? A light spritz of apple cider vinegar + water (1:1) every hour helps—stop spritzing once you wrap.

• Burnt ends really want the point. The flat will dry out if you treat it the same way.