Chicken 65- Bold, Spicy and Addictive

 

Introduction 

Spicy, crispy and bold flavors chicken 65 is more than just a dish, it's an experience! Rising from the heart of South Indian cuisine, the deep-fried pleasure is coated in a burning mixture of spices that make each bite indispensable. Whether you have a breakfast, appetizer or fluffy naan or aromatic biryani, the chicken 65 never failed to steal the spotlight. 

Ingredients 

For Marination:  

• 500g boneless chicken  
• 2 tablespoons yogurt 
• 1 tablespoon ginger garlic paste 
• 1 teaspoon red chili powder 
• ½ teaspoon turmeric powder 
• ½ teaspoon garam masala 
• 1 teaspoon lemon juice 
• Salt, to taste  
• 1 egg 
• 2 tablespoons corn flour 
• 2 tablespoons rice flour 

For Frying:  

• Oil, for deep frying  

For Tempering:  

• 2 tablespoons oil 
• 1 teaspoon mustard seeds 
• 2 sprigs curry leaves 
• 2-3 green chilies, slit  
• 1 teaspoon red chili powder 
• 1 teaspoon cumin powder 
• 1 teaspoon coriander powder 
• 1 tablespoon tomato ketchup  
• 1 teaspoon vinegar 

For Garnish:  

• Curry Leaves 
• Lemon wedges
• Dried Red chilly

Instructions 

1. Marinate chicken:  
• In a bowl, take chicken pieces, mix with yogurt, ginger paste, red chili powder, turmeric, garam spices, lemon juice and salt. 
• Add the eggs, corn flour and rice flour. Mix well to coat the chicken evenly. 
• Let it marinate at least 30 minutes (or overnight).  
2. Deep fry the chicken: 
• Heat the oil in a deep pan on medium heat.   
• Fry the marinated chicken pieces in the batch until golden brown and crispy.   
• Drain on a paper towel to remove excess oil.  
3. Tempering: 
• In a separate pan, heat 2 tablespoons oil.
• Add the mustard seeds and let them burst. Add Curry leaves, green chillies and for a few seconds.  
• Stir in red chilli powder, cumin powder, coriander powder, tomato ketchup and vinegar. 
• Mix well and cook for 12 minutes until aromatic.  
4. Gather and serve:  
1. Add the fried chicken to the tempering mixture and toss well in the coating.  
2. Garnish with fried curry leaves, whole red chili and serve hot with lemon wedge.  

Serving instructions 

•  Enjoy as an appetizer with mint sauce or garlic mayo.  
•  Serve with fried rice or naan for a full meal.  
•  Serve with onion rings and side of refreshing drink.  

Tips and variety 

• Extra Crispy: Double fry the chicken for a crunchier texture.  
• Spice levels: Reduce chili powder for a lighter version or add more green chillies for extra heat.  
• Baked Version: For a healthy option, bake marinated chicken at 200 ° C (400 ° F) for 20-25 minutes, flip half the way.