Chicken 65 Recipe: Spicy & Delicious!

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Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India. It's a staple in Indian cuisine, loved for its fiery flavors and tender, juicy chicken. This recipe will guide you through creating the perfect Chicken 65 at home! — James Arthur: From X Factor Winner To Chart-Topping Star

What is Chicken 65?

Chicken 65 isn't just another fried chicken recipe; it's an experience! The dish is known for its vibrant red color, achieved through a marinade of red chilies, ginger, garlic, and other spices. The chicken pieces are then deep-fried to crispy perfection, resulting in a delightful combination of textures and tastes. — Movie Rulez2 Com: What To Expect?

Ingredients You'll Need

  • 500g boneless chicken, cut into bite-sized pieces
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder (adjust to your spice preference)
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tbsp lemon juice
  • 1 tbsp cornflour
  • 1 tbsp rice flour
  • 1 egg
  • A few sprigs of curry leaves
  • 2-3 green chilies, slit
  • Oil for deep frying
  • Salt to taste

Step-by-Step Instructions

  1. Marinate the Chicken: In a bowl, combine the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, cornflour, rice flour, egg, and salt. Mix well and let it marinate for at least 30 minutes (or up to a few hours in the refrigerator for deeper flavor).
  2. Deep Fry: Heat oil in a deep frying pan or wok over medium-high heat. Ensure the oil is hot enough by dropping a small piece of chicken into it; it should sizzle immediately.
  3. Fry in Batches: Carefully add the marinated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 6-8 minutes, or until the chicken is golden brown and cooked through.
  4. Temper with Curry Leaves and Green Chilies: In a separate pan, heat a tablespoon of oil. Add curry leaves and slit green chilies. Fry for a few seconds until the curry leaves start to splutter.
  5. Combine and Serve: Add the fried chicken to the pan with curry leaves and green chilies. Toss well to coat the chicken with the aromatic flavors. Serve hot.

Tips for the Best Chicken 65

  • Marination is Key: The longer you marinate the chicken, the more flavorful it will be.
  • Don't Overcrowd the Pan: Frying in batches ensures even cooking and prevents the oil temperature from dropping too much.
  • Adjust Spice Levels: Feel free to adjust the amount of red chili powder to suit your spice preference.
  • Serve Immediately: Chicken 65 is best enjoyed hot and crispy.

Serving Suggestions

Chicken 65 makes a fantastic appetizer or side dish. Here are some serving suggestions: — Beauty In Black: Exploring Timeless Elegance

  • Serve with a squeeze of lemon juice and a sprinkle of chopped cilantro.
  • Pair it with mint chutney or raita for a cooling contrast.
  • Enjoy it as a starter before a main course of biryani or curry.

Variations

  • Chicken 65 Dry: Skip the tempering with curry leaves and green chilies for a drier version.
  • Chicken 65 Gravy: Add a mixture of yogurt and spices to the tempering for a gravy-based Chicken 65.

Enjoy your homemade Chicken 65! Let us know how it turns out.