Chicken 65 Recipe
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.
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.