Introduction:
Chicken 65 is a famous south indian fried chicken dish that has won the hearts of food loved not only in India but also in Pakistan and other countries. Just hearing its name is enough to make anyone crave it because this dish is not just a starter it's a completely flavor experience. The crispy coating, spicy masala, aroma of curry leaves and the touch of garlic everything combines to make this dish truly special. You can easily find chicken 65 in restaurants, dhabas and even at street food stalls, but preparing it at home gives a completely different kind of satisfaction. When you cook it yourself, you have the freedom to adjust the spices according to your taste. If you like it spicier, you can add more Chili and if you prefer it milder, you can reduce the spice. One of the most interesting things about chicken 65 is its name. The real reason behind the name is still a mystery. Some people say that it was invented in the year 1965 and that's why it was named chicken 65. Othors believe that originally 65 different spices were used in the recipe, while some say it was simple the 65th item on a restaurant's menu. Whatever the actual story may be, one thing is certain when it comes to taste, this dish has no competition.
Chicken 65 is usefully served as a starter or a snake, but it can also be enjoyed as a main course along with rice or fried rice. From kids to adults, everyone loved it because it has the perfect balance crispy from the outside and soft, juicy from the inside. If you're looking for a quick delicious and attractive dish for parties, family dinner or even small gatherings, chicken 65 is the ideal option that will surely impress everyone.
Ingredients:
For marination
• 500 grams boneless chicken (cut into small pieces)
• 2 tablespoons cornflour
• 2 tablespoons all-purpose flour (maida)
• 1 egg
•1 tablespoon ginger garlic paste
•1 teaspoon red chili powder
•1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon lemon juice
• Salt to taste
• A pinch of orange-red food color ( optional)
For Frying And Tempering:
1. Oil for deep frying
2. 8-10 curry leaves
3. 3-4 green chilies (slit)
4. 1 tablespoon garlic (finely chopped)
5. 1 tablespoon red chili sauce
6. 1 teaspoon vinegar
7. 1 teaspoon soy sauce
Steps:
1) Marinate the chicken
First, wash and clean the chicken pieces thoroughly. Boneless chicken work best because once fried, it stays juicy inside and crispy outside.
In a large mixing bowl, add the chicken. Then add ginger garlic paste, red chilli powder, turmeric powder, coriander powder, cumin powder, lemon juice, salt and food color (if using). Break an egg into the ball and cornflour and all purposes flour.
This ingredients will help create a thick coating around the chicken that becomes crispy and flavorful after frying.
Mix everything well with your hands or a spoon so that each piece is evenly coated. Cover the bowl and refrigerate for at least 1 hour. If you have more time, letting it marinate for 2 to 3 hours will make the flavors even richer.
2. Fry the chicken
Heat oil in a deep frying pan or kadai. Keep the flame all medium to ensure the chicken cooks will inside and also turns golden crispy outside.
Now fry the marinated chicken is small batches. Do not overcrowd the pan, otherwise the pieces may stick together and won't turn out crispy. Fry each batch for about 6 to 8 minutes until the pieces become golden brown and crunchy.
Once fried, remove the pieces and place them on a tissue paper or kitchen towel to absorb excess oil. While frying, the tempering aroma itself will make you realize that the chicken 65 is almost ready.
3. Prepare the tempering
In a separate pan, heat 1 tablespoons oil. Add the finely chopped garlic and saute until turns slightly golden. Next, add curry leaves and slit green chilies. The sizzling sound and aroma at this stage is what gives chicken 65 its signature flavor.
Add red chili sauce, vinegar and soy sauce into the pan. Stir well and let the sauce cook for a minute so the flavors blend nicely. Finely, add the fried chicken pieces into this tempering and toss well until each piece is coated with the sauce and spices.
Now your hot and flavorful chicken 65 bis ready to be served!
Tips:
1. Do not over fry the chicken, otherwise it may become hard and chewy.
2. Food coloring is optional the natural red color of the spices is usually enough.
3. If you like extra crispy, you can add a little more cornflour to the marinade.
4. A small amount of ketchup can also be added in tempering for a light sweet and tangy taste.
5. The longer you marinate the chicken, the more tender and flavorful it will be.
Conclusion:
Chicken 65 is one of those dishes that can instantly turn any occasion into something special. Whether it's a friends get together, a family dinner or even a small party, this stater always wins everyone's heart. Its crispy coating, spicy flavor and the aromatic curry leaves make every make every bite unique and satisfying.
The best part is it's not difficult to make at home. With the right marination and frying technique, you can easily recreate restaurant style chicken 65 in your own kitchen. So next time you're planning a special meal, try this recipe and enjoy the magic of this crispy spicy delight with your loved ones.
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