Chicken 65 Recipe

Chicken 65 Recipe

A Spicy and Flavorful South Indian Dish

Chicken 65 is a popular and fiery dish from South India, known for its spicy flavors and crispy texture. It is believed to have originated in Chennai, Tamil Nadu, and has since become a favorite across India and in Indian restaurants worldwide. Here’s a detailed look at the Chicken 65 recipe.

Taste and Experience

Chicken 65 is celebrated for its bold and spicy taste. The marinade infuses the chicken with a blend of aromatic spices, creating a flavorful coating that crisps up beautifully when fried. The addition of yogurt tenderizes the meat, while the crispy outer layer contrasts perfectly with the tender chicken inside.

The dish is visually appealing with its vibrant red-orange color, thanks to the spices and red chili powder. Each bite delivers a punch of flavors, from the heat of the chilies to the tanginess of the lemon juice, making Chicken 65 a favorite among those who enjoy spicy and flavorful Indian cuisine.

Whether served as an appetizer at parties or as a side dish with rice or bread, Chicken 65 is sure to tantalize your taste buds and leave you craving for more of its delicious and addictive flavors.

Instruments Required:

1. **Frying Pan or Skillet**: For frying the chicken.

2. **Mixing Bowl**: For marinating the chicken.

3. **Knife and Cutting Board**: For chopping onions, garlic, and ginger.

4. **Measuring Spoons and Cups**: For accurate measurements of ingredients.

Ingredients:

– 500 grams Chicken, boneless, cut into bite-sized pieces

– 2 tbsp Cooking Oil

– 1 Onion, finely chopped

– 2-3 Green Chilies, slit lengthwise

– 1 tbsp Ginger-Garlic Paste

– 1 tbsp Lemon Juice

– 2 tbsp Curd (Yogurt)

– 1 Egg

– 2 tbsp Corn Flour

– 1 tbsp All-Purpose Flour (Maida)

– 1 tsp Red Chili Powder

– 1/2 tsp Turmeric Powder

– 1 tsp Garam Masala

– 1 tsp Coriander Powder

– 1/2 tsp Cumin Powder

– Salt to taste

– Chopped Coriander Leaves for garnish

Instructions:

Marinating Chicken:

1. In a mixing bowl, combine chicken pieces with ginger-garlic paste, lemon juice, curd, and salt. Mix well and let it marinate for at least 30 minutes.

Coating Chicken:

1. After marinating, add egg, corn flour, all-purpose flour, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, and salt to the marinated chicken. Mix until all the chicken pieces are well coated.

Frying Chicken:

1. Heat oil in a frying pan or skillet over medium-high heat.

2. Once the oil is hot, carefully add the coated chicken pieces to the hot oil in batches.

3. Fry until the chicken is golden brown and crispy on all sides, turning occasionally to ensure even frying.

4. Once done, remove the fried chicken pieces using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Serving Size:

This recipe makes approximately 4 servings.

Serving:

1. Garnish the Chicken 65 with chopped coriander leaves.

2. Serve hot with lemon wedges and onion rings.

3. Enjoy your crispy and flavorful Chicken 65 as an appetizer or side dish!

Adjust the spices according to your taste preferences.