Learn how to make Chicken 65 recipe. Chicken 65 is a classic south Indian dish which has deep-fried chicken along with other flavorful ingredients, making it a dish worth trying for every spice lover. Chicken 65 is one of the most popular snacks and starter recipes all across India. It is made using boneless chicken pieces marinated with some spices and deep fried. Then sautéed in sauces or yoghurt.
There are many variations of chicken 65 like Madurai style, Chennai, Hyderabadi style. While in Karnataka, the version of chicken 65 is garnished with freshly grated coconut. Andhra Pradesh has its own style which is dry, extremely spicy. Some variations use curd or eggs.
Marinated in a pool of spices including turmeric powder, red-chili powder, coriander powder and cumin powder, this chicken 65 recipe has chicken breasts cut into cubes and deep-fried. It is sautéed in a mix of sauces or yoghurt and tempered with a mix of garlic, curry leaves and green chili right before serving. It gives an amazing taste if eaten by sprinkling lemon all over the chicken and also served with onions.
The flavor of the dish can be attributed to red chilis, but the exact set of ingredients for the recipe can vary. It can be prepared using boneless or bone-in chicken and is usually served with onion and lemon garnish.
Benefits of Chicken:
Chicken should be included in our daily diet in some form or the other. Mainly as soups or chicken breast recipes which benefit the body muscles in the long run. Chicken is a low-fat protein which helps in building the muscles of the body. It has good amount of zinc, iron and also vitamins like Vitamin B.
Story of Chicken 65:
There are numerous theories doing the rounds on the internet on the origins of chicken 65. Whatever the real story, must thank the creator of this delicious chicken starter recipe. Some feel that this particular starter snack is said to be placed as the 65th item in the menu list in southern India. And some say that this is dish belongs to Buhari restaurant, Chennai. But, whatever the reason for the name is, it is definitely a mouthwatering snack delicacy.
This chicken 65 recipe will help you make delicious, spicy and authentic South Indian chicken dish in under an hour. This chicken dish is for all the spice lovers out there as it is high on spice quotient. The taste of this recipe depends a lot on the marinade. If you want to make it less spicy and creamy, add some fresh yogurt. To make it more aromatic, crush dry curry leaves and use them for marinating.
Now, the Chicken 65 in restaurants may look a bit different but that’s because they add red food color and I didn’t.
One of the spiciest chicken delicacies of South Indian cuisine, Chicken 65 is a delight for meat lovers. It can be enjoyed on any occasion and is super-easy to make. If you are wondering how to make this delicacy, then here is the detailed recipe of Chicken 65 explained with step-by-step images.
STEP BY STEP CHICKEN 65 RECIPE INSTRUCTIONS WITH PHOTOS:
- Wash and dry 250 grams boneless chicken cubes.
2. Then add salt, chili powder, garam masala, cumin powder, ginger garlic paste and curd. Mix well and marinate in fridge for minimum 30 minutes to overnight.
3. Let it come to room temperature, mix corn flour, maida and egg white (optional – refer notes)
4. Mix well and set it aside.
5. Then take a deep bottom pan and heat oil for deep fry. Once the oil is hot, drop some batter to check if it’s the right temperature.
6. Reduce flame to medium and add battered chicken pieces to the oil. Let it cook for 4-5 minutes until golden brown (refer notes).
7. Drain fried chicken pieces onto a paper towel and set them aside.
8. In a bowl add ingredients under sauce (white vinegar, water, chili powder, salt) and mix well.
9. Heat 2tbsp oil in a separate pan.
10. Then add ingredients under tempering and let them splutter.
11. Add mixed sauce along with chicken pieces. Mix well until chicken pieces are well coated.
11. Serve with onions & lemon or tomato sauce as appetizer.
Check out other chicken recipes:
Natukodi Curry/ Country Chicken Recipe
Pressure Cooker Chicken Pulao Recipe
Check out other appetizer recipes:
Stir Fried Fish recipe/ Rohu fish fry/ Health Fish Fry recipe
Check out other Non vegetarian recipes:
Mutton Curry/ Mutton gravy Recipe
Mutton Keema Recipe (Minced mutton)
Prawns Pulao Recipe (Shrimps Pulao)
Gongura Prawns Recipe / Royyala Kura
Chicken 65 Recipe
Ingredients
- 250 grams Chicken cubes boneless
- 2 tbsp Oil
- Oil For deep frying
Marination
- 1 tbsp Salt
- 1 1/2 tbsp Chili powder
- 1/2 tbsp Masala
- 1 tbsp Cumin powder
- 1 tbsp Ginger garlic paste
- 2 tbsp Curd
Fry
- 1 tbsp Corn flour
- 1 tbsp Maida
- 1 Egg white Optional
Sauce
- 2 tbsp White vinegar
- 4 tbsp Water
- 1/2 tbsp Chili powder
- 1/4 tbsp Salt
- 2 tbsp Curd Optional
Tempering
- 6 Garlic Finely chopped
- 10 Curry leaves
- 4 Green chili Chopped into 1 inch pieces
- 1/4 tbsp Cumin seeds
Instructions
- Wash and dry 250 grams boneless chicken cubes.
- Add salt, chili powder, garam masala, cumin powder, ginger garlic paste and curd. Mix well and marinate in fridge for minimum 30 minutes to overnight.
- Let it come to room temperature, mix corn flour, maida and egg white (optional – refer notes)
- Mix well and set it aside.
- Take a deep bottom pan and heat oil for deep fry. Once the oil is hot, drop some batter to check if it’s the right temperature.
- Reduce flame to medium and add battered chicken pieces to the oil. Let it cook for 4-5 minutes until golden brown (refer notes).
- Drain fried chicken pieces onto a paper towel and set them aside.
- In a bowl add ingredients under sauce (white vinegar, water, chili powder, salt) and mix well.
- Heat 2tbsp oil in a separate pan. Add ingredients under tempering and let them splutter.
- Add mixed sauce along with chicken pieces. Mix well until chicken pieces are well coated.
- Serve with onions &lemon or tomato sauce as appetizer or with curd rice as side dish.
Notes
- You can use boneless or bone-in chicken for this recipe but make sure to use bite sized pieces.
- When adding egg white, serve immediately. If left for few hours chicken pieces turn soggy.
- Don’t cook chicken on low flame (they absorb too much oil) or high flame (remains uncooked inside). Cook them on medium flame to let it cook well on the inside and crispy on the outside.
- You can add yogurt to the sauce mixture as well.
- I prefer not to add any artificial food color, but you can add it to get the restaurant look for this dish.
- Reduce the spices as per your taste especially when serving to children.
I’d love to know your thoughts about this dish! Please leave a comment down below or share a picture on Instagram with the hashtag #foodieplatter6