Chicken 65 is a favourite restaurant dish that you can easily create at home. This is the fried chicken recipe you must try. Fragrant with spices, curry leaves and green chillies, it disappears fast.
500GramsChicken Thighsboneless, skinless, cut into approx ½ inch small cubes
¼CupCurd
1TablespoonGinger Garlic Paste
¼TeaspoonTurmeric Powder
1TeaspoonKashmiri Red Chilli Powderrefer to Note 1
1TeaspoonCoriander Powder
½teaspoonJeera Powder
1TeaspoonSugar
¾TeaspoonSalt
2Sprigs Curry Leaveschopped
2TablespoonsRice Flourrefer to Note 2
3TablespoonsCorn Flourrefer to Note 2
Oilfor frying, refer to Note 3
Chicken 65 Fry
1TablespoonOil
1TablespoonGarlicfinely chopped
1TablespoonGingerfinely chopped
5Green Chillieshalved
1TeaspoonRed Chilli Powder
2Sprigs Curry Leaves
Instructions
Chicken Marinade
Combine all the ingredients for chicken marinade except rice flour and corn flour. Cover and marinade for at least an hour or overnight if possible.
In a heavy bottomed vessel or kadai, heat enough oil on a medium flame for deep frying.
Remove the chicken from the refrigerator 10 minutes prior to frying and add rice flour and corn flour. Mix well to combine.
Carefully drop in the chicken pieces one by one into the hot oil. Deep fry for 2 - 3 minutes or until bright red in colour and crispy. Remove from oil and place on a tissue paper lined plate.
Chicken 65 Fry
Heat oil in a saucepan and allow it to heat up. Once hot, add garlic, ginger and green chillies and fry lightly over medium flame. Once fragrant, curry leaves and saute for a minute.
Add red chilli powder and saute. Add fried chicken and stir fry on high flame for 1 minute. Remove from the pan and serve hot.
Video
Notes
Use Kashmiri red chilli powder to get the bright red colour on the chicken. If necessary, you can also add 1-2 drops of natural red food colour.
Corn flour and rice flour make the fried chicken crispy. If necessary, either can be substituted with all purpose flour.
The oil must be at temperature of 170C - 180C for frying.