Chicken 65- Crispy and spicy | How to make Chicken 65
Chicken 65 is a crispy and spicy non-veg appetizer bursting with rich delicious South Indian flavors that is sure to delight any meat lover.
It is usually made with soft succulent boneless pieces of chicken that are marinated in Indian spices before deep-frying.
This is a restaurant-style recipe that is absolutely delicious and juicy on the inside yet remains crispy on the outside.
The marination, along with the last touch of tempering, ensures that each piece is a visual treat in one’s mouth.
The authentic recipe of the dish is thought to originate from a Buhari hotel in Chennai, but regardless of where it came from, it is a delectable snack that all Non-veg lovers enjoy.
Although, it is prepared in various ways depending on one’s cuisine; cooking styles vary from Andhra style to Kerala style to Hyderabadi style and so on.
Marination
The marinade is a basic curd-based marinade flavored with curry leaves, ginger-garlic paste, and spices.
Curd softens the chicken, making it more succulent and juicy. Curry leaves provide a great crunch while lending the perfect herb flavor.
We must marinate for a minimum of two hours; the lengthier the marination, the better is the texture and the more flavourful is the dish.
Frying and tempering
The marinade is deep-fried after being coated with a mixture of rice flour and cornflour to create a crunchy outer layer.
Finally, the deep-fried pieces are tempered by tossing with fresh garlic, ginger, green chilies, and curry leaves. The final touch of seasoning elevates the taste and texture of the dish making it taste heavenly.
Serve this delicious Chicken 65 hot as an appetizer with green chutney, raw onions, and lemon wedges. It is ideal for small parties or get-togethers, as well as large festivities or just family dinners. Try our other chicken recipes featured in our blog Nati chicken fry, Chicken masala, Chicken korma
How to make Chicken 65
- Marinate the chicken with 1tbsp of ginger-garlic paste and ¼th cup curd,1tsp red chili powder, ¼tsp turmeric powder, 1tsp coriander powder, ½tsp garam masala, and ½tsp cumin powder.
2. Add Curry leaves and lemon juice to the mixture.
3. Mix all of the ingredients together, make sure to coat the chicken is well in the marinade. Marinate for at least 2 hours in the refrigerator.
4. Next, add 2tbsp rice flour and 3tbsp cornflour. Mix well to combine.
5. Heat enough oil in a heavy-bottomed kadai over medium heat for deep frying.
6. Carefully drop the chicken pieces into the hot oil. Deep fry for 3-4 minutes, or until they are bright red and crispy. Remove from the oil and pat dry with a tissue.
7. Heat oil in a pan, add garlic, ginger, and green chilies, saute over medium flame until aromatic.
8. Add curry leaves and sauté till they get crisp.
9. Now, add 1tsp red chili powder, a pinch of sugar, and 1/4th tsp salt, Saute until it turns fragrant. (Do not burn the spices
10. Now, add the fried chicken and toss it on high flame for a minute.
11. Remove from the heat and serve hot with green chutney and a lemon wedge.
Chicken 65
Ingredients
- 500 gms Chicken (cubed) boneless, skinless
- 1 tbsp Ginger-garlic paste
- ¼ cup Curd
- 1 tsp Red chili powder
- ¼ tsp Turmeric powder
- 1 tsp Coriander powder
- ½ tsp Garam masala
- ½ tsp Cumin powder
- 1 tsp Salt
- 1 tsp Lemon juice
- 2 Springs Curry leaves
- 2 tbsp Rice flour
- 3 tbsp Cornflour
- Oil for deep frying
For tempering
- 1 tbsp Oil
- 1 tbsp Ginger sliced
- 1½ tbsp Garlic chopped
- 6 Green chilies slit
- 2 springs Curry leaves
- 1 tsp Red chili powder
- pinch Sugar
- ¼ tsp Salt
Instructions
- Marinate the chicken with 1tbsp of ginger-garlic paste and ¼th cup curd,1tsp red chili powder, ¼tspturmeric powder, 1tsp coriander powder, ½tsp garam masala, and ½tsp cumin powder.
- Add Curry leaves and lemon juice to the mixture.
- Mix all of the ingredients together, making sure the chicken is well coated in the marinade. Marinate for at least 2 hours in the refrigerator.
- Next, add 2tbsp rice flour and 3tbsp cornflour. Mix well to combine.
- Heat enough oil in a heavy-bottomed kadai over medium heat for deep frying.
- Carefully drop the chicken pieces into the hot oil. Deep fry for 3-4 minutes, or until they are bright red and crispy. Remove from the oil and pat dry with a tissue.
- Heat oil in a pan, add garlic, ginger, and green chilies, saute over medium flame until aromatic.
- Add curry leaves and sauté till they get crisp.
- Now, add 1tsp red chili powder, a pinch of sugar, and 1/4th tsp salt, Saute until it turns fragrant. (Do not burn the spices)
- Now, add the fried chicken and toss it on high flame for a minute.
- Remove from the heat and serve hot with green chutney and a lemon wedge.
Notes
- Before marinating the chicken, make sure to drain all of the water
- Marinate for at least 2 hours or preferably overnight to soften the chicken.
- Coat the marinated chicken with the flour mixture shortly before frying. This way the chicken pieces turn just crispy.
- Do not overcrowd the chicken pieces while deep frying, the temperature of the oil drops down and chicken pieces turn into a soggy mess.
- Don’t overcook the chicken pieces; because they’re chopped into little pieces, they cook quickly.
