Chicken 65 is a spicy fried chicken snack made by marinating bite-sized pieces in yogurt, ginger-garlic paste and ground spices. After frying, the chicken is tossed in a quick tempering of mustard seeds, curry leaves and chilies. Serve it hot with lemon wedges.

Table of Contents

Ingredients for Chicken 65

Here’s what you’ll need to prepare this delicious dish:

For the Chicken:

500 grams of boneless chicken, cut into bite-sized pieces
1/2 cup of yogurt
2 tablespoons of ginger-garlic paste
1 teaspoon of red chili powder
1/2 teaspoon of turmeric powder
1 teaspoon of coriander powder
1 teaspoon of garam masala
1 tablespoon of lemon juice
2 tablespoons of cornflour
2 tablespoons of rice flour
Salt, to taste
Oil, for deep frying

For the Tempering:

2 tablespoons of oil
2 dried red chilies
1 sprig of curry leaves
1 teaspoon of mustard seeds
1/4 cup of chopped green chilies

Optional Garnish:

Fresh coriander leaves, chopped
Lemon wedges

Step-by-Step Recipe

Step 1: Marinate the Chicken

In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, cornflour, and rice flour.
Add the chicken pieces to the marinade and mix well to coat evenly.
Cover the bowl and let the chicken marinate for at least 1 hour, or overnight for best results.

Step 2: Fry the Chicken

Heat oil in a deep frying pan over medium heat.
Once the oil is hot, add the marinated chicken pieces in batches.
Fry the chicken until golden brown and crispy. Remove and place on a paper towel to drain excess oil.

Step 3: Temper the Chicken

Heat 2 tablespoons of oil in a large skillet.
Add mustard seeds and let them splutter.
Add dried red chilies, curry leaves, and chopped green chilies. Sauté for a minute.
Toss the fried chicken pieces into the skillet and mix well to coat them with the tempering.

Step 4: Garnish and Serve

Transfer the Chicken 65 to a serving plate.
Garnish with fresh coriander leaves and serve with lemon wedges.
Enjoy your Chicken 65 hot as a snack or appetizer!

Tips for Making the Best Chicken 65

For extra crispiness, double-fry the chicken pieces.
Adjust the spice level to your preference by adding or reducing red chili powder and green chilies.
Serve with a side of mint chutney or yogurt dip for added flavour.

If you try this recipe, let us know how it turned out in the comments below. Don’t forget to share your favourite variations of Chicken 65. Happy cooking!

Frequently Asked Questions

How long should I marinate the chicken?

Give it at least 1 hour in the yogurt and spice mixture. Leaving it overnight gives the best flavour.

How can I make Chicken 65 extra crispy?

Fry the pieces in batches until golden brown and crispy, and drain them on paper towel. Double-frying gives even more crunch.

What can I serve with it?

Lemon wedges and chopped coriander are the classic finish, and mint chutney or a yogurt dip makes a cooling side.

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Chicken 65 Recipe