Masth food cooking
Chicken 65 Spicy and Crispy
I have always had a soft corner for spicy and flavorful dishes. And among all the finger-licking dishes that I have savored, Chicken 65 holds a special place in my heart. This South Indian delicacy is one of the most popular appetizers that one can find in Indian restaurants, and trust me, it’s worth every calorie!
Marination
The secret behind the perfect Chicken 65 lies in the marination. The blend of yogurt and spices, including red chillies, ginger, garlic, and curry leaves, gives the chicken its signature spicy and tangy flavor. It’s best to marinate the chicken overnight or for at least half an hour to ensure that the spices penetrate deep into the meat.
Coating and Frying
To make the chicken crispy on the outside and juicy on the inside, the marinated chicken is coated with a mixture of rice flour and corn flour before being deep-fried in hot oil. The coating adds a delightful crunch to the chicken, making it irresistible.
Tempering
What sets Chicken 65 apart from other fried chicken dishes is the tempering. In a separate pan, ginger, garlic, curry leaves, and green chillies are sautéed and then added to the fried chicken. The crispy curry leaves mixed with the ginger and garlic give the chicken its unique flavor and aroma. Finally, a drizzle of lemon juice over the dish adds a refreshing tanginess that complements the spiciness of the chicken.
Variations
There are several variations of Chicken 65 that you can try. The Hyderabadi style uses a blend of traditional Indian spices, while the Indo-Chinese version adds soy sauce, ketchup, and eggs to the marinade. Some even prefer to add a touch of honey to balance the spiciness. However, the classic South Indian version with its spicy and tangy flavor will always be my favorite.
Chicken 65 is a dish that never fails to impress me. Its unique blend of spices, coating, and tempering make it a true delicacy. It’s perfect as an appetizer or even as a main dish, served with rice or bread. So, the next time you’re craving something spicy and delicious, give Chicken 65 a try.
Trust me, your taste buds will thank you!
Ingredients
The marinated chicken is coated in rice flour and corn flour before deep frying.
Tempering Chicken
Chicken is tempered with ginger, garlic, green chillies and curry leaves. The crispy curry leaves mixed with ginger and garlic gives chicken 65 its unique flavor and aroma.
Step by step instructions
Chicken 65
Ingredients
Marination
- 1 Kilogram Chicken boneless or bone-in
- 2 Teaspoon Chilli powder
- 2 Teaspoon Kashmiri chilli powder
- 2 Teaspoon Coriander Powder
- 1 Teaspoon Cumin Powder
- ½ Teaspoon Turmeric powder
- ½ Teaspoon Sugar
- 2 Tablespoon Ginger garlic paste
- Curry leaves finely chopped
- 4 Tablespoon Curd
- Salt
Coating mixture
- 3 Tablespoon Rice flour
- 5 Tablespoon Corn flour
Frying
- Oil
Tempering
- 2 Tablespoon Oil
- Curry leaves
- 2 Tablespoon Ginger finely chopped
- 2 Tablespoon Garlic finely chopped
- Green Chillies Slit
- Lemon juice
Instructions
- In a bowl, add chicken, chilli powder, Kashmiri chilli powder, coriander powder, cumin powder, turmeric powder, sugar, salt, ginger garlic paste, chopped curry leaves, and curd. Mix well and marinate for at least half an hour.
- In a separate bowl, mix rice flour and corn flour together.
- Heat oil in a deep frying pan.
- Take a piece of marinated chicken and coat it with the flour mixture. Shake off any excess flour and carefully drop it in the hot oil. Fry until it becomes golden brown and crispy. Repeat this step with the remaining chicken.
- In a separate pan, heat 2 tbsp of oil. Add ginger, garlic, curry leaves, and green chillies. Sauté until the garlic turns golden brown and the curry leaves become crispy.
- Add the tempered mix to the fried chicken and toss well.
- Squeeze some lemon juice over the chicken and serve hot.
Video
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Chicken dishes
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