Chicken 65 is a special South Indian dish that originated from Chennai. It is full of spicy and crispy texture chicken. It’s a deep-fried chicken that always gives you a perfect side dish. You can make it your show-stopper dish and everyone will ask you for more. I will tell you the step by step of making this dish. This Chicken 65 recipe is a mix of tender, juicy chicken pieces and spices.
Ingredients:
For Marination:
- 500 gm boneless chicken, cut into sized of pieces you want to have
- 2 tablespoons ginger-garlic paste
- 2 tablespoons yogurt
- 1 tablespoon lemon juice
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
For Coating:
- 4 tablespoons cornflour
- 2 tablespoons all-purpose flour
- 1 egg
- 1 teaspoon red food coloring (optional)
- Oil for deep frying
For Seasoning:
- 2 tablespoons oil
- 10-12 curry leaves
- 4-5 green chilies, slit lengthwise
- 2 teaspoons garlic, finely chopped
- 2 teaspoons ginger, finely chopped
- 1 onion, thinly sliced
- 2 tablespoons yogurt
- 1 tablespoon red chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- Salt to taste
- Fresh coriander leaves for garnish
- Lemon wedges for serving
Preparation of Chicken 65
Marinating the Chicken
- Take a mixing bowl, combine ginger-garlic paste, yogurt, lemon juice, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, and salt to taste.
- Add the chicken pieces to the marinade and mix well, make sure the chicken is coated evenly.
- Cover the bowl and refrigerate for 1 hour to let the flavors meld.
Preparing the Coating
Step 1
- In a dish, whisk together cornflour, all-purpose flour, egg, and red food coloring (if using) to form a smooth batter.
- Add the marinated chicken pieces to the batter, tossing them until they are well coated.
Step 2
- Take marinated chicken into a dish, now add cornflour, 1 tablespoon maida, and egg. Combine everything well.
Frying the Chicken
- Heat oil for deep frying in a heavy-bottomed pan or kadhai over high heat.
- Once the oil is hot, add the coated chicken pieces in batches carefully, make sure not to overfull the pan.
- Fry the chicken pieces until they are crispy and golden brown color, fry it about 5-6 minutes per batch.
- Use a steel sieve to remove the fried chicken from the oil and put them on paper towels to remove excess oil.
Tempering and Seasoning
- Take a different pan, and heat 2 tablespoons of oil over medium-high heat.
- Add curry leaves, slit green chilies, chopped garlic, and chopped ginger to the pan.
- Saute for a minute until the spices become fragrant, and the garlic turns golden brown.
- Add sliced onions to the pan and saute until they turn clear.
Adding Sauces and Yogurt
- Once the onions are cooked, add yogurt, red chili sauce, soy sauce, vinegar, and salt to taste.
- Stir well to combine all the ingredients and cook for 3-4 minutes over low flame until the sauce thickens.
- Balance the spices and seasonings according to your taste preferences.
Combining Chicken with Seasoning
- Now add the fried chicken pieces to the pan with the prepared sauce and toss them until they are evenly coated.
- Cook for another 2-3 minutes, so that the chicken absorbs the flavor of the sauce.
- Your Chicken 65 is ready to serve. Remove it to a serving plate.
Garnishing and Serving
- Once the chicken 65 is cooked completely and covered with the sauce, turn off the heat.
- Garnish with fresh coriander leaves for a good color and flavor.
- Serve hot with lemon wedges on the side for squeezing over the chicken 65.
Tips and Variations
- You can manage the level of spiciness by increasing or decreasing the amount of red chili powder and green chilies according to your taste preference.
- Alternately for a healthier dish, you can shallow fry or bake the marinated chicken instead of deep frying.
- If you prefer a richer flavor, you can add a tablespoon of tomato ketchup to the sauce.
- Serve Chicken 65 as an appetite enhancer or as a side dish with steamed rice or naan for a complete meal.
FAQs:
What is meant by Chicken 65?
Popular South Indian meal Chicken 65 is created with marinated deep-fried chicken pieces in a hot and tangy blend of spices and herbs. Usually, it is offered as a snack or appetizer.
From where does Chicken 65 come?
Though its precise origin is unknown, Chennai, India is thought to be the place where Chicken 65 first appeared. The origin of the dish’s name is the subject of numerous legends and speculations, none of which have been established beyond a reasonable doubt.
Which components are essential to Chicken 65?
Chicken chunks (typically boneless), yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, curry leaves, green chilies, and a mixture of spices like cumin, coriander, and garam masala are the key ingredients of Chicken 65.
How is the recipe for Chicken 65 made?
The chicken pieces are first marinated for a few hours to overnight in a mixture of yogurt, lemon juice, ginger-garlic paste, and spices in order to produce Chicken 65. The chicken is marinated and then deep-fried till golden brown and crispy. For added taste, it is then mixed with a tempering of curry leaves, green chilies, and other spices.
Is there spice in Chicken 65?
Yes, because the marinade contains red chili powder, green chilies, and other spices, Chicken 65 is usually spicy. However, the level of spiciness can be varied according to personal desire by adjusting the amount of chili powder and green chilies used.
Chicken 65 is a delicious and aromatic dish packed with a combination of spices and seasonings. If you want a show-stopper dish then you can make it for sure, this recipe will impress everyone. Follow these simple steps, and treat yourself to the delicious of homemade Chicken 65. Enjoy the burst of flavors with every bite.