A Delicious Battle: Chicken 65 vs Chicken Pakora

Chicken 65 and Chicken Pakora are two of the most popular Indian dishes out there. Both dishes have a unique combination of spices and flavors that make them distinct. But which one is better? In this article, we will compare the two and try to find out which one is the real winner.

Chicken 65

Chicken 65 is a popular Indian dish that originates from Chennai. It is made with boneless chicken that is marinated in a mixture of spices, then deep fried and served hot. The dish usually comes with a spicy tomato sauce or chutney.

Ingredients:

1 lb boneless chicken, cut into bite-sized pieces
1 teaspoon ginger-garlic paste
2 green chillies, chopped
1 teaspoon red chilli powder
1 teaspoon coriander powder
2 tablespoons curd/yogurt
1 tablespoon lemon juice
1/2 teaspoon garam masala
Salt to taste
Oil for deep frying

Instructions:

In a bowl, combine the chicken pieces with ginger-garlic paste, green chillies, red chilli powder, coriander powder, curd/yogurt, lemon juice, garam masala and salt.
Mix well and set aside for 20 minutes.
Heat oil in a pan and deep fry the marinated chicken pieces until golden brown.
Drain on paper towels and serve hot with a spicy tomato sauce or chutney.

Nutrition:

Chicken 65 is a high-calorie dish. One serving contains around 500 calories, with 28g of fat, 32g of carbs and 25g of protein. It is also relatively high in sodium, with around 550mg per serving.

Chicken Pakora

Chicken pakora is another popular Indian dish. It is made with bite-sized pieces of chicken that are marinated in a mixture of spices, then coated in a batter of besan (gram flour) and deep fried. The dish is usually served with a spicy chutney or sauce.

Ingredients:

1 lb boneless chicken, cut into bite-sized pieces
1 teaspoon ginger-garlic paste
2 green chillies, chopped
1 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
2 tablespoons curd/yogurt
1/2 cup besan (gram flour)
Salt to taste
Oil for deep frying

Instructions:

In a bowl, combine the chicken pieces with ginger-garlic paste, green chillies, red chilli powder, coriander powder, turmeric powder, curd/yogurt, besan and salt.
Mix well and set aside for 20 minutes.
Heat oil in a pan and deep fry the marinated chicken pieces until golden brown.
Drain on paper towels and serve hot with a spicy tomato sauce or chutney.

Nutrition:

Chicken Pakora is also a high-calorie dish. One serving contains around 500 calories, with 32g of fat, 34g of carbs and 24g of protein. It is relatively high in sodium, with around 600mg per serving.

So, which dish is the winner? Both dishes have their own unique flavors and textures. It all comes down to personal preference. If you’re looking for a spicier dish, then Chicken 65 is the one for you. However, if you’re looking for something a bit milder, then Chicken Pakora is the dish for you. No matter which one you choose, you’re sure to enjoy a delicious Indian meal.