The spicy, acidic, and crispy characteristics of Chicken 65 have made it a popular appetizer in South India. With a few essential ingredients, this recipe is simple to prepare at home. This is a recipe for making this delicious dish step-by-step.
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| Chicken 65 |
INGREDIENTS:
For Marination:
• 500g boneless chicken (cut into bite-sized pieces)
• 2 tbsp ginger-garlic paste
• 2 tbsp yogurt (curd)
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 1½ tbsp red chili powder (adjust to taste)
• 1 tsp garam masala
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tbsp cornflour
• 1 tbsp rice flour (optional, for extra crispiness)
• Salt, to taste
For Frying:
• Oil for deep frying
For Tempering:
• 2 tbsp oil
• 1 tsp mustard seeds
• 10-12 curry leaves
• 3-4 green chilies, slit
• 1 tsp chopped garlic
• 1 tsp red chili powder (optional, for extra heat)
• Fresh coriander or mint leaves for garnish (optional)
INSTRUCTIONS:
1. Marinating the Chicken
• In a bowl, mix the chicken pieces with ginger-garlic paste, yogurt, lemon juice, turmeric powder, red chili powder, garam masala, coriander powder, cumin powder, cornflour, rice flour, and salt.
• Coat the chicken well with the marinade.
• Let the marinated chicken sit for at least 1-2 hours in the refrigerator to absorb the flavors.
2. Frying the Chicken
• Heat oil in a deep pan or wok over medium-high heat.
• Once the oil is hot, gently slide the marinated chicken pieces into the oil in batches, ensuring they don’t overlap.
• Fry until the chicken is golden brown and cooked through, which should take around 6-8 minutes per batch.
• Remove the fried chicken and drain on a paper towel to absorb excess oil.
3. Tempering the Chicken
• In another pan, heat 2 tablespoons of oil over medium heat.
• Add mustard seeds and let them crackle.
• Add curry leaves, slit green chilies, and chopped garlic, sautéing for 1-2 minutes until fragrant.
• Optionally, add a pinch of red chili powder for extra spiciness.
• Toss the fried chicken pieces into the tempering mixture and stir well to coat the chicken with the tempered spices.
4. Garnishing and Serving
• Garnish with fresh coriander or mint leaves.
• Serve hot with lemon wedges and enjoy Chicken 65 as a starter or snack.
Tips:
• For a healthier option, you can bake or air-fry the chicken instead of deep frying.
• Adjust the spice level by increasing or decreasing the chili powder and green chilies.
CONCLUSION:
Family get-togethers and parties go well with chicken 65. Its crunchy outside and spicy kick make it impossible to resist. Savor this tasty dish either by itself or with a helping of chilled yogurt dip!
HAPPY COOKING.
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