Name: Chicken 65 Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 400 grms Chicken (Boneless pieces); ¼ Cup Curd; 1 Nos Egg; 1 tbsp Kashmiri Red Chilly (Powder); ½ tsp Turmeric (Powder); ½ tbsp Black Pepper (Powder ); 1 tbsp Coriander (Powder); ½ tbsp. Garam Masala; Salt (as per taste); 2 tbsp Maida; 2 tbsp Cornflour; 1.5 tbsp Ginger Garlic (Paste); Oil (for Frying); Green Chillies ( Slit without seeds); Curry Leaves; 2 tbsp Red chilly (Sauce)

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Chicken 65 is a popular South Indian dish that has gained popularity all over India and even abroad. It is a perfect appetizer that can be served at dinner parties, family gatherings, or any special occasion. The dish is known for its crispy texture, spicy flavor, and juicy chicken pieces. The exact origin of the name is not known, but the most popular theory suggests that it was named after the year it was introduced, 1965. The dish has evolved over time and is now available in various versions, each with a unique twist. In this blog, we will take you through a step-by-step recipe for making the perfect Recipe of Chicken at home.

Here’s an easy and delicious Recipe of Chicken 65 that tastes just like the restaurant version. This dish has many variations, and this recipe is one of them. You’ll marinate boneless chicken pieces in Indian spices and deep fry them until they’re crispy on the outside and juicy on the inside. You don’t need to leave home to cook tasty meals – you can use ingredients from your kitchen cupboard. In this video, we’ll show you how to make a batch of Recipe of Chicken 65 all at once.

We’ve included a video link to this Recipe of Chicken 65 to make things easier. We would appreciate it if you could show your support by giving us a star rating. If you have any questions or feedback, please get in touch with us at famousdishes4u@gmail.com.

How to make Recipe of Chicken 65 at Home?

Chicken 65 Recipe

Kavya

Chicken 65 is a trendy snack or starter from South India; it’s a famous street food of Madurai served with some spicy chutneys. This finger-licking snack is easy to make and yet very delicious; just like the restaurant style, there are many variations to this recipe, and this is one of them.

Tender chicken pieces are infused with traditional Indian spices and then fried until they are crisp on the outside and tender and flavorful on the inside.

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 25

Course Appetizer, non veg starter

Cuisine Indian

Servings 2 people

Calories 250 kcal

Equipment

Bottom Kadhai
Mixing Bowl

Ingredients

400 grms Chicken Boneless pieces

¼ Cup Curd
1 Nos Egg
1 tbsp Kashmiri Red Chilly Powder

½ tsp Turmeric Powder
½ tbsp Black Pepper Powder
1 tbsp Coriander Powder

½ tbsp. Garam Masala
Salt as per taste
2 tbsp Maida

2 tbsp Cornflour
1.5 tbsp Ginger Garlic Paste
Oil for Frying

Green Chillies Slit without seeds
Curry Leaves
2 tbsp Red chilly Sauce

Instructions

Ingredients
To begin, we will marinate the chicken. Place the chicken in a mixing bowl.
Add 1/4 cup of curd or yoghurt to the chicken.

Next, add 1.5 spoonfuls of ginger garlic paste. If you like spicy food, you can also include green chilly paste.
Next, add all the dry spices, including red chilli powder, turmeric powder, garam masala, black pepper powder, and coriander powder.
Next, we should include all-purpose flour and corn flour in the marinade mixture.

To ensure the chicken pieces are properly coated, use a spoon or your hands to thoroughly mix the ingredients together.
To prepare the marinade, beat an egg and add it to the mixture. This will enhance the flavour and texture of the dish.
To enhance the flavor, add salt to the beaten eggs according to your personal taste.

Add the beaten egg to the marination mixture.
Mix the salt thoroughly with the chicken to ensure even distribution.
To enhance the flavour of the chicken, marinate it for at least 30 minutes. It is not necessary to refrigerate during this time.

After 30 minutes, it is ready to be fried. We can now heat some oil for deep frying.
After heating the oil, maintain a medium flame and add the chicken pieces to the hot oil individually.
You can fry 8-10 pieces at once.

To prevent the chicken from sticking, refrain from stirring it for at least 30-45 seconds after adding it. Once some time has passed, flip the chicken pieces to ensure that they are even cooking on all sides.
Heat on a medium flame for 5-6 minutes to fry them, and turn them occasionally.
To avoid rubbery chicken:
Be careful not to over-fry it. Once the coating is crispy and crunchy, remove the pieces and place them on a paper towel or tissue. Repeat this process for all remaining pieces.

After frying all the pieces to perfection, it is time to add some tempering. Start by heating one tablespoon of oil in a kadhai.
After heating the oil, add ½ tbsp. Of ginger garlic paste and fry until the raw smell disappears.
After thoroughly frying the ginger garlic paste, add the green chillies and fry them as well.

Next, add the curry leaves and keep the heat low-medium throughout the cooking process.
Next, include the red chilli sauce in the tempering and stir it together.
Add approximately two tablespoons of water to the tempering for a more flavorful outcome.

Lastly, include the crispy fried chicken pieces.
Coat the chicken pieces thoroughly with the sauce and serve it while it's hot!

Video

Notes

For best results, marinate the chicken for at least 30 minutes before cooking.

When deep frying, avoid overcooking the chicken as it may become rubbery.

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Authentic Recipe of Chicken 65: A South Indian Delight.

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How to make Recipe of Chicken 65 at Home?