Chicken 65
Whenever we go to an Indian restaurant, we order Chicken 65 and Paneer 65 (cottage cheese) as starters! Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India.
Whenever we go to an Indian restaurant, we order Chicken 65 and Paneer 65 (cottage cheese) as starters! Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India. I will share the recipe for paneer 65 later but for now, I am sharing the recipe for making crispy Chicken 65! So try it out and share your comments!
Chicken 65
You may also like my other starters recipes Paneer 65, Crispy French fries, Potato wedges, Golden Fried Prawns Crispy baked potato fries and Baby Corn Fry
Furthermore, I would like to share some of my suggestions while preparing this tasty chicken 65. Firstly, there are so many ways of making chicken 65, all totally different from one another. In Andra style chicken 65, they can use yogurt for marination instead of egg and they can also use yogurt for seasoning. This recipe can also be made without adding egg. If you make chicken 65 without adding egg, then you have to add some yogurt when you marinate the chicken.
You can also use store-bought masala for this dish. But I never recommend this masala. Because all the ingredients that I have used will be present in the most Indian kitchen. So try this homemade masala.
Here I used restaurant style dry chicken 65. It is a spicy, deep-fried chicken dish and it is very popular in Tamil Nadu, especially in Madurai and Chennai. It can be prepared by using boneless or bone-in chicken.and served with lemon and onion slices. You can also use boneless chicken breast to this recipe. This dish gives an amazing taste when you sprinkle some lemon juice all over the fried chicken and also served with onion slices. Finally, When you fry the curry leaves, dab the curry leaves with tissues because the water in the curry leaves will split the oil. So take care while frying the curry leaves.
Chicken 65 2016-12-04 08:23:17
Serves 3 It is a spicy, deep-fried chicken dish, popular in Tamil Nadu, especially in Madurai and Chennai. Print Prep Time 01:00 Cook Time 00:15 Total Time 01:15
Prep Time 01:00 Cook Time 00:15 Total Time 01:15 For marination
- 300g chicken (boneless thigh pieces)
- 1 tsp ginger garlic paste
- 2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/2 tsp garam masala powder
- 1 tsp lemon juice
- one egg white
- 2 tbsp corn flour
- 1 tbsp rice flour
- 1/2 tsp salt
- pinch of food color (optional) For frying
- one handful of curry leaves
- 10 cashew nuts
- oil to fry Instructions
- Mix all the ingredients for marination in a wide bowl until well combined and set aside for about one hour.
- Meanwhile, heat oil in a pan over medium heat.
- When the oil heats, fry the curry leaves till crisp and set aside for further use.
- Then fry the cashews until browned and remove from the oil.
- And then add chicken pieces in batches and fry them until cooked through.
- Once they turn into golden brown or crisp, remove them from the heat.
- Finally, garnish them with fried curry leaves and cashews.
- Now tasty chicken 65 is ready to serve. Serve it with onion and lemon wedges. By Santhi therese The Indian Claypot https://theindianclaypot.com/
Chicken 65
Serves 1
Prep Time: 01:00
Cook Time: 00:15
Total Time: 01:15
Ingredients
- 300g chicken (boneless thigh pieces)
- 1 tsp ginger garlic paste
- 2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/2 tsp garam masala powder
- 1 tsp lemon juice
- 1 egg white
- 2 tbsp corn flour
- 1 tbsp rice flour
- 1/2 tsp salt
- pinch food color (optional)
- one handful curry leaves
- 10 cashew nuts
- to fry oil
Instructions
- Mix all the ingredients for marination in a wide bowl until well combined and set aside for about one hour.
- Meanwhile, heat oil in a pan over medium heat.
- When the oil heats, fry the curry leaves till crisp and set aside for further use.
- Then fry the cashews until browned and remove from the oil.
- And then add chicken pieces in batches and fry them until cooked through.
- Once they turn into golden brown or crisp, remove them from the heat.
- Finally, garnish them with fried curry leaves and cashews.
- Now tasty chicken 65 is ready to serve. Serve it with onion and lemon wedges.
By Santhi Therese
The Indian Claypot
