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Chicken 65 Recipe
Classic Chicken 65 Recipe
Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India. It’s characterized by its vibrant red color, crispy exterior, and juicy interior, flavored with a variety of spices. Chicken 65 is often enjoyed as an appetizer or snack, accompanied by onion slices and lemon wedges. Here’s how to make this delicious Indian street food classic at home.
Ingredients:
- 2 lbs chicken breast, cut into bite-sized pieces
- 1 tablespoon ginger-garlic paste
- 2 teaspoons red chili powder (adjust according to taste)
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Juice of 1 lemon
- 2 tablespoons yogurt
- Salt to taste
- Curry leaves (a handful, for seasoning)
- 3 tablespoons cornflour
- 2 tablespoons all-purpose flour
- Oil for deep frying
For the Tempering:
- 2 tablespoons oil
- 2 cloves garlic, finely chopped
- 2 green chilies, slit
- 1 teaspoon mustard seeds
- A few curry leaves
Instructions:
- Marinate the Chicken: In a large bowl, combine the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, yogurt, and salt. Mix well to ensure each piece is coated. Marinate for at least 1 hour, preferably overnight in the refrigerator.
- Prepare for Frying: After marinating, add cornflour and all-purpose flour to the chicken. Mix well until the chicken pieces are evenly coated.
- Deep Fry the Chicken: Heat oil in a deep frying pan over medium heat. Once hot, carefully add the chicken pieces in batches. Fry until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Tempering: In a separate pan, heat 2 tablespoons of oil. Add the mustard seeds, chopped garlic, green chilies, and curry leaves. Once the mustard seeds start spluttering and the garlic turns golden, pour this tempering over the fried chicken pieces.
- Serve: Arrange the Chicken 65 on a serving platter. Garnish with onion slices and lemon wedges. Serve hot as an appetizer or snack.
Tips for Perfect Chicken 65:
- Marinating Time: The longer you marinate the chicken, the more flavorful it will be. Overnight marination allows the spices to penetrate deeply.
- Frying Temperature: Ensure the oil is moderately hot before adding the chicken. If the oil is too hot, the outside will burn before the inside cooks. If it’s too cool, the chicken will absorb too much oil and become greasy.
- Serving Suggestion: Chicken 65 can be served with mint chutney or yogurt dip to balance its spicy flavors.
Chicken 65 is a perfect example of the complexity and richness of Indian cuisine. Its bold flavors and crispy texture make it an irresistible treat for any occasion.