Chicken 65
Discover the irresistible magic of Chicken 65—a fiery, deep-fried delight that combines tender, bite-sized pieces of marinated boneless chicken with a bold burst of South Indian flavors. Perfectly seasoned with a tantalizing mix of yogurt, ginger-garlic paste, and spices like garam masala, red chili powder, and turmeric, this crowd-pleaser is coated in a crispy layer of corn and rice flour before being fried to perfection. Garnished with crispy curry leaves, golden fried green chilies, and a refreshing squeeze of lemon juice, Chicken 65 is a visual and culinary feast that’s ideal for serving as an appetizer or a main dish. Whether you're hosting a party or craving a spicy snack, this recipe delivers mouthwatering flavor in every bite. Let Chicken 65 be your go-to dish for mastering bold and authentic Indian cuisine!
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 100 grams Yogurt
- 2 tablespoons Ginger-garlic paste
- 1 tablespoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 2 tablespoons Corn flour
- 2 tablespoons Rice flour
- 1 teaspoon Salt
- 1 Egg
- 10 leaves Curry leaves
- 3 Green chilies
- 500 ml Oil for deep frying
- 1 Lemon
Instructions
Cut the boneless chicken into bite-sized pieces and set aside.
In a mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, and salt.
Add the chicken pieces to the marinade and mix well to coat evenly. Let it sit for at least 1 hour in the refrigerator for better flavor.
After marination, add corn flour, rice flour, and the egg to the chicken mixture. Mix well to form a thick coating.
Heat oil in a deep frying pan over medium heat.
Once the oil is hot, fry the curry leaves and green chilies for a few seconds until crispy. Remove them and set aside.
Carefully drop the chicken pieces into the hot oil one by one, making sure not to overcrowd the pan.
Fry the chicken until they are golden brown and crispy, approximately 6-7 minutes per batch.
Remove the fried chicken and drain on paper towels to absorb excess oil.
Garnish the fried chicken with crispy curry leaves, green chilies, and a squeeze of lemon juice before serving.
Nutrition Facts
Calories |
1385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.9 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
