Delicious Homemade Chicken 65 Recipe
If you are a fan of spicy, tangy, and crispy chicken, then Chicken 65 is the dish for you. This popular South Indian appetizer is a perfect blend of flavours and textures. Whether you're hosting a party or just craving something delicious, Chicken 65 is sure to impress. Here's how you can make this mouth-watering dish at home.
Ingredients:
For Marination:
500 grams of boneless chicken, cut into bite-sized pieces
2 tablespoons ginger-garlic paste
1 tablespoon red chilli powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon black pepper powder
2 tablespoons yogurt
1 tablespoon lemon juice
Salt to taste
For Frying:
1 cup of rice flour or cornflour
2 tablespoons all-purpose flour
Oil for deep frying
For Tempering:
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1-2 green chillies, slit
10-12 curry leaves
1 tablespoon ginger, finely chopped
1 tablespoon garlic, finely chopped
1 teaspoon red chilli powder
1 teaspoon turmeric powder
1 tablespoon vinegar or lemon juice
Salt to taste
Instructions:
Marination:
Prepare the Chicken: Clean and cut the chicken into bite-sized pieces. Pat them dry with a paper towel to remove excess moisture.
Marinate: In a large bowl, mix together the ginger-garlic paste, red chilli powder, coriander powder, cumin powder, garam masala, black pepper powder, yoghurt, lemon juice, and salt. Add the chicken pieces to this mixture and coat them evenly. Cover and refrigerate for at least 1 hour, preferably overnight, for best results.
Frying:
Coat the Chicken: In another bowl, mix the rice flour or cornflour and all-purpose flour. Dredge the marinated chicken pieces in this flour mixture to coat them evenly. Shake off any excess flour.
Heat the Oil: In a deep frying pan or kadai, heat oil over medium-high heat. To check if the oil is hot enough, drop a small piece of batter into the oil; if it rises to the surface quickly, the oil is ready.
Fry the Chicken: Carefully add the coated chicken pieces to the hot oil, a few at a time, without overcrowding the pan. Fry them until they turn golden brown and crispy. Remove and drain on paper towels to remove excess oil.
Tempering:
Heat Oil: In a separate pan, heat 2 tablespoons of oil over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
Add Aromatics: Add the slit green chillies, curry leaves, chopped ginger, and garlic. Sauté for a minute until fragrant.
Spice It Up: Add red chilli powder, turmeric powder, and salt. Mix well.
Final Touch: Add the fried chicken pieces to the pan and toss them well to coat with the tempering. Sprinkle vinegar or lemon juice for a tangy kick. Stir everything together for a couple of minutes until the chicken absorbs all the flavours.
Serving Suggestions:
Garnish: Garnish with fresh coriander leaves and lemon wedges.
Accompaniments: Serve hot with a side of sliced onions and a cooling yoghurt dip or mint chutney.
Beverage: Pair it with a refreshing drink like buttermilk or a cold beer.
Tips:
Crispy Chicken: Ensure the oil is hot enough before frying to get that perfect crispy texture.
Adjust Spice: Adjust the level of spices according to your preference. You can add more green chillies for extra heat.
Marination Time: The longer you marinate the chicken, the more flavorful it will be.
Enjoy making and relishing this delightful Chicken 65 at home. Happy cooking!
