Chicken 65 Dry Recipe

DELICIOUS FOOD

Chicken 65

Chicken 65 is a fiery, deep-fried chicken dish that originated in Chennai, India. Known for its bold flavors and crispy texture, it's a favorite appetizer across the country. The dish was first introduced in 1965 at Hotel Buhari in Chennai, which is believed to be the origin of its name.

Ingredients: 

500g of boneless chicken that has been sliced into small pieces​

Marinade:

For color and mild heat, use two tablespoons of Kashmiri red chili powder.​

One teaspoon powdered turmeric​

One tablespoon of garam masala​

2 tablespoons of garlic-ginger paste​

3 tablespoons of vinegar or lemon juice​

Half a cup of thick curd or yogurt​

One egg (for binding, if desired)​

Two tablespoons of rice flour

Two tablespoons of maida all-purpose flour​

Two tablespoons of cornstarch​

Add salt to taste.A yummy stomach

Regarding Frying:

Deep-frying oilA yummy stomach

Fresh curry leaves

Slit green chilies (optional)​

Directions for Marinating the Chicken:

Put all the marinade ingredients in a basin.Turmeric Tea

To ensure equal coating, add the chicken pieces and well combine.​

For optimal flavor, cover and refrigerate for at least one hour, but ideally overnight.​

Cook the chicken:

In a deep-frying pan, heat the oil over medium heat.​

To infuse the oil, add a few curry leaves after it is hot.​

Do not overcrowd the pan; carefully add marinated chicken pieces in batches.​

Fry till crispy and golden brown.​

Drain on paper towels after removing.​

Tempering is optional.

Heat a tablespoon of oil in another pan.​

Slit the green chilies and add the curry leaves; cook for one minute.​

For extra flavor, toss the pieces of fried chicken in this tempering.​

Serve:

Serve hot as a side dish or appetizer and garnish with lemon wedges.​

Tips:

Try air-frying the marinated chicken pieces for a healthier option.​

To suit your tastes, adjust the amount of spice.​

It tastes better when served with sliced onions and a touch of lemon.​

Savor your homemade Chicken 65.