Chicken 65 is a popular spicy and flavorful South Indian fried chicken dish. Here's a step-by-step recipe for making Chicken 65:
Ingredients:
For Marinating the Chicken:
- 500 grams boneless chicken, cut into bite-sized pieces
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon yogurt
- 1 tablespoon lemon juice
- Salt to taste
For the Batter:
- 2 tablespoons all-purpose flour (maida)
- 2 tablespoons cornstarch
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- Salt to taste
- Water, as needed
For Frying:
- Oil for deep frying
For the Sauce:
- 2 tablespoons oil
- 10-12 curry leaves
- 2-3 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1/2 cup yogurt
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- Salt to taste
- Chopped coriander leaves for garnish
- Lemon wedges for serving (optional)
Instructions:
Marinate the Chicken:
1. In a bowl, combine the ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, yogurt, lemon juice, and salt.
2. Add the chicken pieces to the marinade and mix well. Cover and let it marinate for at least 30 minutes, preferably longer, in the refrigerator.
Prepare the Batter:
1. In another bowl, combine the all-purpose flour, cornstarch, red chili powder, turmeric powder, and salt.
2. Gradually add water while whisking until you have a smooth and thick batter that coats the back of a spoon. It should be thick enough to cling to the chicken.
Fry the Chicken:
1. Heat oil for deep frying in a pan or kadai over medium-high heat.
2. Dip the marinated chicken pieces into the batter, making sure they are well coated.
3. Carefully drop the battered chicken pieces into the hot oil, a few at a time, and fry until they are golden brown and crispy. Fry in batches to avoid overcrowding the pan.
4. Use a slotted spoon to remove the fried chicken pieces and place them on a plate lined with paper towels to drain excess oil. Set them aside.
Prepare the Sauce:
1. In a separate pan, heat 2 tablespoons of oil over medium heat.
2. Add curry leaves and green chilies. Sauté for a minute until they become aromatic.
3. Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
4. Reduce the heat to low and add yogurt. Stir continuously to prevent curdling.
5. Add red chili powder, cumin powder, coriander powder, and salt. Mix well.
6. Cook the sauce for a few minutes until it thickens slightly and the oil starts to separate from the sides.
Combine Chicken and Sauce:
1. Add the fried chicken pieces to the sauce and toss them until they are well coated.
2. Cook for another 2-3 minutes, stirring continuously, to allow the chicken to absorb the flavors of the sauce.
Serve:
1. Garnish with chopped coriander leaves.
2. Serve Chicken 65 hot as an appetizer or side dish, optionally with lemon wedges for an extra burst of flavor.
Enjoy your homemade Chicken 65, a spicy and savory treat that's perfect for any occasion!