Chicken 65 Recipe
Chicken 65 is a classic Indian appetizer featuring crispy fried chicken pieces marinated in aromatic spices and yogurt. Ready in 30 minutes, it’s perfect for a spicy and flavorful snack or appetizer.
Equipment
- Mixing bowl
- Deep frying pan
- Slotted spoon
- Tongs
Ingredients
- 500 grams chicken (boneless, cut into bite-sized pieces)
- 1/2 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch or rice flour
- Salt to taste
- Oil for deep frying
- 10-12 curry leaves
- 3-4 green chilies (slit)
Instructions
Marinate the Chicken:
- In a mixing bowl, combine chicken pieces, yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, lemon juice, cornstarch, and salt.
- Mix well to coat the chicken evenly.
- Cover and marinate for at least 15-30 minutes.
Fry the Chicken:
- Heat oil in a deep frying pan over medium heat.
- Once the oil is hot, add the marinated chicken pieces in batches.
- Fry until the chicken is golden brown and crispy. Remove with a slotted spoon and set aside on a paper towel to drain excess oil.
Prepare the Tempering:
- In the same oil, add curry leaves and slit green chilies.
- Fry for 1-2 minutes until they become crisp.
- Add the fried chicken pieces back into the pan and toss to coat them with the curry leaves and chilies.
Serve:
- Serve hot, garnished with lemon wedges and sliced onions.
Notes
- Variation: You can make a dry version or add a light sauce by mixing chili sauce and soy sauce for an extra burst of flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Serve Chicken 65 with mint chutney or ketchup for a tangy dip that complements the spiciness.
