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Chicken 65 is a spicy, deep-fried chicken dish originating from Hotel Buhari, [1] Chennai, [2] India, as an entrée, or quick snack. The flavour of the dish can be attributed to red chillies, but the exact set of ingredients for the recipe can vary. It is prepared using boneless chicken and is usually served with an onion and lemon garnish.
Butter chicken: dish, originating in the Indian subcontinent, of chicken in a mildly spiced tomato sauce. It is also known as murgh mahal: Non-Vegetarian Chaat: Street food. Usually containing potato patty fried in oil, topped with sweet yogurt, and other sauces and spices: Vegetarian Chana masala: Chickpeas of the Chana type in tomato based ...
Chicken curry or curry/curried chicken is a South Asian dish originating from the Indian subcontinent. It is common in the cuisine of the Indian subcontinent , Caribbean , Southeast Asia , Great Britain , and South Africa .
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Chicken 65: a spicy, deep-fried chicken dish originating from Tamil Nadu. The flavour of the dish comes from ginger, cayenne pepper, mustard powder and vinegar although the exact recipe can vary. It can be prepared using chicken on or off the bone. Curry leaves play an important role in the flavour.
Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.
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Jalfrezi recipes appeared in cookbooks of British India as a way of using up leftovers by frying them with chilli and onion. [5] This English-language usage derived from the colloquial Bengali term jhāl porhezī: jhāl means spicy food; porhezī means suitable for a diet.
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