Chicken 65 is one of the most popular and mouth-watering appetizers in Indian cuisine. Known for its bold flavors, crispy texture, and spicy heat, this deep-fried chicken dish is a must-try for any chicken lover. Originating from the south of India, specifically from Chennai, it has become a beloved snack all over the country. Here’s how you can make the best Indian Chicken 65 at home, complete with a crunchy exterior and juicy, tender chicken inside.
Ingredients:
For Marinating the Chicken:
- 500 grams chicken (boneless, cut into bite-sized cubes)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon red chili powder (adjust to spice preference)
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- 1 tablespoon rice flour (for extra crispiness)
- 1 tablespoon corn flour
- 1 egg (optional, helps with coating)
- Salt to taste
- 2 tablespoons yogurt (optional, makes the chicken tender)
- A few curry leaves (for flavor)
- 1 tablespoon vinegar (optional, adds tanginess)
For the Frying:
- Oil for deep frying
For the Tempering:
- 2 tablespoons oil
- 1 onion (finely chopped)
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies (slit lengthwise)
- A handful of curry leaves
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to preference)
- 1/2 teaspoon sugar (to balance flavors)
- 1 tablespoon lemon juice (for freshness)
- A pinch of salt (to taste)
Preparation Steps:
1. Marinating the Chicken:
- Begin by thoroughly washing and draining the chicken pieces. Make sure the chicken is cut into small, bite-sized pieces to ensure even cooking and better flavor absorption.
- In a large mixing bowl, add the chicken along with ginger-garlic paste, red chili powder, turmeric powder, garam masala, rice flour, corn flour, and yogurt. Mix well to coat the chicken pieces evenly.
- Add salt to taste and lemon juice to tenderize the meat. If you like your Chicken 65 extra crispy, you can also add an egg into the mix to help the coating stick better.
- Tear a few fresh curry leaves and mix them in for an aromatic touch. You can also add a bit of vinegar to enhance the tangy flavor.
- Cover the bowl and let the chicken marinate for at least 30 minutes to allow the flavors to meld. If you have time, marinate the chicken for 2-3 hours, or even overnight for the best results.
2. Frying the Chicken:
- Heat oil in a deep frying pan or wok over medium heat. The oil should be hot but not smoking when you start frying. You can check the oil temperature by dropping a small piece of the batter – if it sizzles and rises to the top immediately, the oil is ready.
- Carefully drop the marinated chicken pieces into the hot oil, one by one, ensuring they are not overcrowded. Fry the chicken in batches if necessary to maintain the oil temperature.
- Fry the chicken pieces for 4-5 minutes, or until they turn golden brown and crispy. Use a slotted spoon to remove the fried chicken and place them on a paper towel to absorb excess oil.
- Once fried, set the crispy chicken pieces aside.
3. Tempering the Chicken:
- In a separate pan, heat 2 tablespoons of oil over medium heat. Add the finely chopped onions and sauté until they become translucent.
- Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
- Now, add the green chilies and curry leaves. Stir-fry for about 1 minute until they are fragrant.
- Sprinkle the garam masala and chili powder into the mixture, followed by sugar. Stir everything well to create a flavorful coating.
- Add a little water (1-2 tablespoons) if the mixture becomes too dry. Adjust the seasoning with a pinch of salt.
- Toss the fried chicken pieces into the tempering and stir to coat them evenly with the spicy onion and curry leaf mixture. Ensure the chicken pieces are well-coated and heated through.
- Squeeze fresh lemon juice over the chicken to add a zesty kick and enhance the flavor profile.
4. Serving:
- Transfer the Chicken 65 to a serving plate. Garnish with extra curry leaves and chopped coriander leaves for a fresh touch.
- Serve hot, and enjoy your crispy, spicy Chicken 65 with a side of cool yogurt dip or your favorite chutney.
Tips for the Best Chicken 65:
- Use Boneless Chicken: Boneless chicken works best for Chicken 65, as it cooks faster and allows the crispy exterior to develop more evenly.
- Marinate Well: The longer you marinate the chicken, the better the flavors will be. If you can, marinate it overnight for a more intense taste.
- Fry in Batches: Frying the chicken in batches ensures that the pieces cook evenly and stay crispy, without overcrowding the pan.
- Adjust Spice Level: You can adjust the spice level by varying the amount of chili powder and green chilies to suit your taste.
Conclusion:
Chicken 65 is an irresistible appetizer that is sure to be the star of any meal. Its crispy texture, bold flavors, and perfect balance of heat and tanginess make it a dish that will impress everyone at the table. Whether served at a party, as a snack, or as a side dish, this spicy fried chicken is bound to become a favorite!
