chicken 65 recipe

Want to enjoy restaurant style Chicken 65 at home? Try our easy Chicken 65 recipe with step by step photos!If you are wondering how to make Chicken 65 at home, we have just the recipe for you! This chicken 65 recipe will help you make delicious, spicy and authentic South Indian chicken dish in under an hour. Chicken 65 is a tasty chicken starter recipe that you can try at your next house party. With this super easy chicken 65 recipe, your friends and family are sure to shower you with compliments. Children will absolutely love the crispy and spicy chicken 65 in their snacks. It is prepared using chicken marinated in spices and flavoured with tomato ketchup and yoghurt. It is also perfect for occasions like kitty parties, birthdays and anniversaries. In this chicken recipe, bite-sized chicken pieces are marinated and deep fried. This interesting chicken recipe is a perfect amalgamation of spices, tangy yoghurt and juicy chicken. To make this appetizer dish more delectable you can dry roast the spices separately and grind it, this accentuates the taste of chicken recipe and makes it more aromatic. You can add your own twist of flavours to this crispy and delicious chicken recipe. This chicken dish is for all the spice lovers out there as it is high on spice quotient. Here’s how you can make this chicken recipe at home with some very simple steps. The taste of this recipe depends a lot on the marinade. If you want to make it less spicy and creamy, add some fresh cream. To make it more aromatic, crush dry curry leaves and use it for marinating. This melange of southern spices and tender chicken makes for a perfectly seasoned dish to relish. You can pair this easy snack recipe with drinks of your choice.

Chicken 65 Recipe: How to make Chicken 65 Recipe at Home | Homemade Chicken 65 Recipe - Times Food

chicken

red chilli powder

coriander powder

turmeric

yoghurt (curd)

Numbers curry leaves

Numbers green chilli

tomato ketchup

refined oil

0 As required salt

onions

For the marination, take a bowl and mix chilli powder, coriander powder, turmeric powder, curd and salt together. This marination step is very important and will give this chicken recipe real flavour.

Now, wash the chicken in cold running water and chop it. Once it is done, add the chicken pieces in the marinade. Once the chicken pieces are well-coated, keep them aside for 4-5 hours so that flavours are well absorbed. You can keep them in the refrigerator.

Now, take a deep-bottomed pan and heat oil in it over medium flame. Once the oil is sufficiently hot, carefully put the marinated chicken pieces in the oil and shallow fry them till cooked or golden from both the sides.

Now, remove and cook the chicken pieces in a separate pan without oil over low flame. This step will make the chicken crispier. Once done, add the green chillies, curry leaves and ketchup. Mix well till the chicken pieces are well coated and continue to cook over medium heat for 5-6 minutes. Transfer the dish in a serving bowl and garnish it with chopped spring onions.

Chicken 65 is ready. Serve as a snack or you can pair this easy snack recipe with drinks of your choice. Prepare this delectable snack on weekends or when guests are coming over!

Chicken is one of the most versatile meats that you will ever come across. Hundreds of recipes can be made from chicken, and all of them taste great, because of the tenderness of the meat. Here, let us see how to make this crispy and spicy Chicken 65, one of the most popular and classic chicken starters across the globe.

The spices that the chicken is marinated in seep well into the meat, transporting you to heaven directly, when you bite into the chunks.

There are different theories as to why Chicken 65 got its name. While some believe that in the olden days, the chicken was marinated for 65 days to make the perfect dish, some others think that this dish got its name because the meat was cut into 65 pieces when cooking it.

However, the truth behind the name of this dish is that it was first prepared in the year 1965 at the restaurants of one of Chennai’s iconic hotels, Buhari.


Some points to note while making Chicken 65

 	The common marinating ingredient to use is yogurt. However, if you don’t want to use yogurt, you can use eggs. Please note that using eggs can make the chicken turn soggy very soon. It also doesn’t give out a good smell.
 	You can omit yogurt and egg when marinating. You can still use only the spice powders, and keep the chicken pieces in the refrigerator. When you take out the bowl from the fridge, you can add a little water to mix the contents well. The chicken pieces will still be tender and juicy, even if you don’t use yogurt or eggs.
 	You can add 3 to 4 tablespoons of tomato ketchup to the chili sauce for a tangy flavor while preparing the gravy.
 	Garnishing with spring onions will make the dish look and taste more authentic than you ever imagined.

Crispy and tasty chicken 65 recipe
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    Crispy and Spicy Chicken 65 Easy Recipe
        
                     May 24, 2021
                                                         Difficulty: Easy
            
            
        Print This
    
            By: Cooking Frog
        
        
        
        Ingredients
        
                         Boneless chicken pieces – ¼ kg
                         Yogurt – 1 ½ tablespoon
                         Corn flour or rice flour – 2 tablespoons
                         Egg – 1 (optional, in place of yogurt)
                         Ginger and garlic paste – ½ tablespoon
                         Red chili powder – ½ tablespoon
                         Freshly ground pepper – ½ tablespoon
                         Turmeric powder – ½ teaspoon
                         Fresh curry leaves – one spring
                         Salt - to taste
                         Oil – as needed for deep frying
                         Cumin – ½ teaspoon
                         Chopped garlic – ½ teaspoon
                         Sliced green chilies – 2
                         Sugar – 1//2 tablespoon
                         Garlic paste of 2 cloves
                         Curd for seasoning – 2 tablespoons
                        
                    
    
            
        
            Directions
            
                                
                    Step 1
                     Take a big bowl and mix all the contents (yogurt, ginger garlic paste, turmeric powder, salt pepper powder and curry leaves) very well. Check for salt, and add more if needed.
                
                                
                    Step 2
                     Add the boneless chicken cubes into the mixture. Mix the meat well so that all spices cover it well. Allow the chicken to soak in this mixture for an hour. If you have enough time, you can cover the bowl with plastic wrap and put it in the refrigerator. Leave it there overnight, as the chicken pieces will become very tender in this process.
                
                                
                    Step 3
                     After taking out the chicken pieces from the refrigerator, you might notice that the contents have turned a bit dry. Add rice flour or cornflour to the mixture and add a little water to mix the contents well. If you have not added curd in the first step, you can add one beaten egg to the mixture instead of water to blend the chicken and spices.
                
                                
                    Step 4
                     Now, you can heat oil in a deep frying pan. Once the oil is hot enough, drop the marinated chicken cubes one by one into the oil and fry gently. On a medium-high flame, keep frying the pieces until they become golden brown. 
                
                                
                    Step 5
                     Place the fried chicken cubes on tissue paper until the oil is absorbed. 
                
                                
                    Step 6
                     Now, heat a shallow pan on a low flame. Pour about 1 spoon of oil on it. When the oil becomes hot, you must add the cumin, chopped garlic, sliced green chilies and curry leaves to the pan. Fry them well, until you get a nice flavor.
                
                                
                    Step 7
                     Once the garlic turns slightly brown, add the garlic paste, chili powder, salt and sugar to the pan. Mix the contents very well. You can add 2 tablespoons of curd or 1 teaspoon of vinegar at this stage, as per your choice.
                
                                
                    Step 8
                     The mixture will cook well and begin to turn thick in consistency. This is the time you need to add the fried chicken pieces. Toss the pan well so that the spices coat the chicken cubes nicely. 
                
                                
                    Step 9
                     Keep frying on low flame until the chicken piece absorbs all the moisture of the seasoning ingredients. In about 2 minutes, you will notice this. Switch off the flame right away, as frying the chicken for a long time can make it soggy and rubbery.
                
                                
                    Step 10
                     Transfer the chicken pieces to a plate and garnish with a fresh spring of curry leaves and some freshly ground pepper. Serve with onion slices, mint dip, or just the dish itself!
                
                                
                    Step 11
                     Yummy and juicy chicken 65 is now ready!
                
                            
        
    
        

    
Gravy Chicken 65  recipe
The recipe mentioned above is that of dry chicken 65. It tastes great as a starter. However, if you want chicken 65 to be a side for fried rice, you need to make it in the consistency of gravy. You can make just one change to the above recipe for making it a gravy-like dish.

After the garlic turns brown, you need some freshly chopped onions and fry well. Then add about 3 tablespoons of red chili sauce before adding sugar and other ingredients mentioned above. You can also add a teaspoon of Kashmiri chili powder to get the rich red color you find in the Chicken 65 served in the restaurants. After the sauce cooks well, add the chicken pieces before you toss the pan well, so that all pieces are covered in the sauce. Rich and delicious chicken 65 in a gravy-like consistency are now ready.

Crispy and Spicy Chicken 65 Easy Recipe

Boneless chicken pieces – ¼ kg

Yogurt – 1 ½ tablespoon

flour

Egg – 1 (optional

yogurt)

Ginger and garlic paste – ½ tablespoon

Red chili powder – ½ tablespoon

pepper – ½ tablespoon

Turmeric powder – ½ teaspoon

curry leaves – one spring

Salt -

Oil – as needed for deep frying

Cumin – ½ teaspoon

Chopped garlic – ½ teaspoon

green chilies – 2

Sugar – 1//2 tablespoon

Garlic paste of 2 cloves

Curd for seasoning – 2 tablespoons

Take a big bowl and mix all the contents (yogurt, ginger garlic paste, turmeric powder, salt pepper powder and curry leaves) very well. Check for salt, and add more if needed. Add the boneless chicken cubes into the mixture. Mix the meat well so that all spices cover it well. Allow the chicken to soak in this mixture for an hour. If you have enough time, you can cover the bowl with plastic wrap and put it in the refrigerator. Leave it there overnight, as the chicken pieces will become very tender in this process. After taking out the chicken pieces from the refrigerator, you might notice that the contents have turned a bit dry. Add rice flour or cornflour to the mixture and add a little water to mix the contents well. If you have not added curd in the first step, you can add one beaten egg to the mixture instead of water to blend the chicken and spices. Now, you can heat oil in a deep frying pan. Once the oil is hot enough, drop the marinated chicken cubes one by one into the oil and fry gently. On a medium-high flame, keep frying the pieces until they become golden brown.  Place the fried chicken cubes on tissue paper until the oil is absorbed.  Now, heat a shallow pan on a low flame. Pour about 1 spoon of oil on it. When the oil becomes hot, you must add the cumin, chopped garlic, sliced green chilies and curry leaves to the pan. Fry them well, until you get a nice flavor. Once the garlic turns slightly brown, add the garlic paste, chili powder, salt and sugar to the pan. Mix the contents very well. You can add 2 tablespoons of curd or 1 teaspoon of vinegar at this stage, as per your choice. The mixture will cook well and begin to turn thick in consistency. This is the time you need to add the fried chicken pieces. Toss the pan well so that the spices coat the chicken cubes nicely.  Keep frying on low flame until the chicken piece absorbs all the moisture of the seasoning ingredients. In about 2 minutes, you will notice this. Switch off the flame right away, as frying the chicken for a long time can make it soggy and rubbery. Transfer the chicken pieces to a plate and garnish with a fresh spring of curry leaves and some freshly ground pepper. Serve with onion slices, mint dip, or just the dish itself! Yummy and juicy chicken 65 is now ready!

This South Indian Chicken 65 is a flavor bomb! A crispy and delicious appetizer made with batter fried chicken, curry leaves and spices. Make it in the air fryer or in the oven for a healthier option.

Chicken 65 Recipe

boneless chicken

ginger garlic paste

salt

Kashmiri red chili powder ((reduce for low heat))

garam masala

curry leaves ((finely chopped))

curd ((4 tbsps plain yogurt, refer notes))

lemon juice

cornstarch ((white corn flour))

rice flour ((or all-purpose flour))

egg white ((or 2 ½ tablespoons curd, refer notes))

Oil ((for deep frying))

Curry leaves ((rinse & pat dry completely))

green chilies

garlic ((2 large cloves))

Kashmiri red chili powder ((mixed with 2 tbsps. water))

garlic paste ((or crushed, read my notes))

sugar

salt ((adjust

black pepper ((optional,

Cut the chicken to approximately 1 by 1 inch pieces. Try to keep the sizes as uniform as possible, this helps in getting all the pieces fried evenly.

To a large mixing bowl, add chicken, salt, turmeric, red chilli powder, garam masala, ginger garlic paste, lemon juice, yogurt and finely chopped curry leaves.

Mix well and cover. Marinate for a minimum of 1 hour. You can refrigerate for upto to 36 hours.

Prepare all the ingredients for tempering before frying the chicken. Pat dry the curry leaves and deseeded green chilies. Keep them aside. To a small bowl add the red chili powder, sugar, crushed garlic or paste & 2 tbsps water. Mix together to get a thick paste. Keep this aside.

Preparation

On a medium flame, heat oi in a heavy bottom deep pan for frying. While the oil heats up, add cornstarch, rice flour and egg white to the marinated chicken.

Mix well to coat the chicken well with flour and eggs or yogurt. The coating should be moist and not runny or too dry. If it is too dry, you may splash some water and mix well.

Test if the oil is hot enough by dropping a pinch of batter in the hot oil. It must come up immediately without becoming brown. If it sinks and remains there, it means the oil is not hot enough yet.

When the oil is hot enough, gently drop the chicken pieces into the oil. Do not crowd the pan.

Do not disturb the chicken pieces for 2 minutes. Stir and let them cook on a medium heat until crisp and golden. Reduce the heat slightly and let them fry the last 1 minute until deep golden & really crisp.

Remove them to a steel colander and continue to fry them in batches.

Once you are done with the chicken, reduce the flame to lowest and place 2 sprigs of curry leaves on a skimmer or strainer ladle and gently lower to the hot oil. Fry the curry leaves until crisp. Remove to the colander.

Place your slit and deseeded green chilies on the strainer ladle and lower it to the hot oil. Fry them until blistered. Turn off the heat. Toss all of these and serve this Chennai style Chicken 65 immediately or go ahead with the tempering below.

Fry chicken

To Bake in the oven, preheat the oven to 200 C or 390 F for at least 15 mins. Place the chicken pieces on a tray lined with parchment paper or foil. Bake for 35 to 40 mins, flipping after 20 mins. When the chicken is almost done, Place the curry leaves and slit green chilies. Broil for 2 mins. Adjust the baking time as every oven is different.

To Bake in Oven

Place the chicken on an air fryer parchment paper (perforated parchment paper). Air fry at 375 F or 180 C for 8 minutes, flip them and air fry for another 3 to 4 mins depending on how dry or crispy you want it. Place the sprig of curry leaves and slit green chilies and air fry for 2 more mins. Adjust the timings a bit as every air fryer is different.

To Air fry

Pour 2 tablespoons oil to wok. You can use fresh oil or use the same fried chicken oil. When the oil turns hot, add chopped garlic, 5 to 6 curry leaves and 2 slit green chilies. Stir fry until the curry leaves turn crisp, do not brown the garlic.

Slide the curry leaves and the chilies to a side in the wok. Pour the chilli garlic paste, 2 tablespoons water and salt. Mix well and let it cook on a medium heat until all of the water evaporates.

Taste test the fried chicken and the sauce too. Adjust your sauce to your liking, by adding more salt or red chilli to your taste.

Once it is done, you should have a thick oily chilli sauce in the wok. Add the fried chicken (set aside the previously deep fried curry leaves and green chilies for garnish).

Turn off and Toss well to coat the chicken with the tempering. Garnish chicken 65 with crunchy curry leaves and green chilies. Squeeze some lemon juice and serve with fresh cut raw onions.

Temper Chicken 65

https://www.youtube.com/watch?v=Raoq9mS0fu0

Chicken 65 is a delicious and easy restaurant style appetizer where marinated chicken is fried until crisp and golden. Check out the full recipe on my blog: https://www.indianhealthyrecipes.com/chicken-65-recipe-no-egg-restaurant-style-chicken-recipes/

Chicken 65 Recipe (Better than Restaurant!)

Chicken 65 is a fiery, crispy, and finger-licking good South Indian dish made with boneless, skinless chicken that is marinated, fried, and tossed in a fiery and tangy seasoning. Often served as an appetizer or snack, Chicken 65 is known for its unique blend of spices that make it both hot and flavorful. In this recipe, I am air frying the chicken instead the traditional deep frying method, which results in a healthier yet crispy texture.

Chicken 65

rice flour

cornstarch

yogurt

tbsp ginger garlic paste

tsp Kashmiri chili powder

tsp garam masala ((use store-bought or homemade garam masala))

tbsp oil

½ tsp red chili powder

½ tsp garam masala ((use store-bought or homemade garam masala))

cumin seeds

curry leaves

ginger ((finely chopped))

garlic ((finely chopped))

chilies

tbsp cilantro

In a large bowl, combine together yogurt, finely chopped curry leaves, ginger garlic paste, chili powder, garam masala powder, oil, and salt. Mix well.

Add the chicken pieces to it and mix well, making sure they are well coated. Let it sit for 30 minutes to one hour

Once the chicken is marinated, add the cornstarch and rice flour. Mix well to make sure the chicken pieces are coated.

Lightly grease the air fryer basket with oil. Place the chicken in a single layer.

Air fry at 350 F (180 C) for 9-10 minutes, or until the chicken is crispy and golden brown. Shake the basket after around 5 minutes.

Marinate the chicken and air fry:

In a small bowl, take yogurt, garam masala, chili powder, and salt. Whisk it well making sure there are no lumps. Set it aside.

Heat oil in a frying pan or kadhai and add cumin seeds.

Once it splutters, add curry leaves, ginger, garlic, and green chilies. Saute for a few seconds.

Reduce the heat to low and add the yogurt mixture. Keep stirring for 1-2 minutes, until it thickens.

Add the fried chicken and toss on high heat for one minute.

Top with cilantro and serve hot.

Finish with tempering:

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