Chicken 65
Bursting with bold flavors and crispy perfection, Chicken 65 is a fiery and aromatic South Indian favorite that's sure to captivate your taste buds. This iconic recipe features tender, bite-sized pieces of marinated boneless chicken, seasoned with a medley of spices like red chili powder, garam masala, and cumin, then deep-fried to a golden crisp. What sets Chicken 65 apart is its irresistible toss in fragrant curry leaves and spicy green chilies, giving it a signature aroma and a delectable heat. Perfect as an appetizer or snack, this dish is marinated in yogurt for extra succulence and paired with zesty lemon wedges and onions for the ultimate serving experience. Quick to prepare and irresistibly flavorful, Chicken 65 is the ultimate crowd-pleaser for spice lovers.
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Recipe Information
Ingredients
- 500 g Boneless chicken (cut into bite-sized pieces)
- 2 tbsp Yogurt (curd)
- 1 tbsp Ginger-garlic paste
- 1.5 tsp Red chili powder
- 0.5 tsp Turmeric powder
- 1 tsp Coriander powder
- 0.5 tsp Cumin powder
- 0.5 tsp Garam masala
- 1 Egg
- 2 tbsp Cornstarch
- 2 tbsp Rice flour
- 1 tsp Salt
- 500 ml Oil (for deep frying)
- 10 leaves Curry leaves
- 3 Green chilies (slit lengthwise)
- 2 Lemon wedges (for garnish)
Instructions
In a mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Mix well to form a marinade.
Add the chicken pieces to the marinade and coat them evenly. Cover and let it marinate for at least 30 minutes in the refrigerator (for best results, marinate for 2 hours).
After marination, add an egg, cornstarch, and rice flour to the chicken mixture. Mix thoroughly to form a thick coating.
Heat oil in a deep frying pan or kadai over medium heat. Test the oil by dropping a small piece of batter into it. If it sizzles and rises to the surface, the oil is ready.
Carefully drop the marinated chicken pieces into the hot oil in small batches. Do not overcrowd the pan.
Fry the chicken for 5-7 minutes per batch, or until golden brown and cooked through. Remove and drain on paper towels.
In a small pan, heat 1 tablespoon of oil. Add curry leaves and slit green chilies, and sauté for 1-2 minutes until fragrant.
Toss the fried chicken in the sautéed curry leaves and green chilies for added flavor.
Serve hot on a platter with lemon wedges and sliced onions as garnish.
Nutrition Facts
Calories |
5603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 530.6 g | 680% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 4223 mg | 184% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 17.2 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 417 mg | 32% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2779 mg | 59% | |
*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.
