Introduction
Chicken 65 is a beloved Indian dish known for its fiery flavor and irresistible crispiness. This dish is perfect as an appetizer or a side dish for your meals. Let's dive into this tantalizing recipe.
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Ingredients:
For Marination:
500 grams boneless chicken pieces
1 tablespoon ginger-garlic paste
1 tablespoon red chili powder
1/2 tablespoon turmeric powder
1/2 tablespoon cumin powder
1/2 tablespoon garam masala
Salt to taste
1 tablespoon lemon juice
1 egg
For Coating:
3 tablespoons corn flour
2 tablespoons all-purpose flour
1 tablespoon rice flour
A pinch of red food coloring (optional)
Salt to taste
For Frying:
Oil for deep frying
For Tempering:10-12 curry leaves
2-3 green chilies, slit
2 teaspoons ginger-garlic paste
1/2 cup finely chopped onions
1/2 cup yogurt
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
Salt to taste
Instructions:
Marinating the Chicken:
In a bowl, mix ginger-garlic paste, red chili powder, turmeric powder, cumin powder, garam masala, salt, lemon juice, and one egg.
Add the boneless chicken pieces to this mixture. Ensure the chicken is well-coated.
Allow the chicken to marinate for at least 30 minutes, or even better, refrigerate it for a couple of hours for the flavors to meld.
Coating the Chicken:
In another bowl, combine cornflour, all-purpose flour, rice flour, and a pinch of red food coloring (if using).
Coat the marinated chicken pieces evenly with this flour mixture. Shake off any excess.
Frying the Chicken:
Heat oil in a deep frying pan over medium-high heat.
Carefully add the coated chicken pieces one by one into the hot oil.
Fry until the chicken turns golden brown and crispy. This usually takes around 5-7 minutes.
Remove the fried chicken from the oil and place it on paper towels to remove excess oil. Set aside.
Preparing the Tempering:
In a separate pan, heat a tablespoon of oil.
Add curry leaves, slit green chilies, and ginger-garlic paste. Sauté until the raw smell disappears.
Add finely chopped onions and sauté until they turn translucent.
Stir in yogurt, red chili powder, garam masala, and salt. Cook until the mixture thickens.
Bringing It All Together:
Add the fried chicken pieces to the yogurt mixture. Toss them until the chicken is well-coated with the spicy yogurt sauce.
Cook for an additional 2-3 minutes, allowing the chicken to absorb the flavors.
Garnish with fresh cilantro leaves.
Your Chicken 65 is now ready to be served hot! Enjoy the spicy, crispy goodness of this delectable Indian dish as an appetizer or a side dish with your favorite accompaniments.
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