Chicken 65 or Hot and Spicy Chicken
Spice up your appetizer game with Chicken 65, a fiery and flavorful Indian fried chicken dish that's irresistibly crispy on the outside and tender on the inside. This popular favorite features boneless chicken thighs marinated in a bold blend of yogurt, ginger-garlic paste, Kashmiri red chili powder, and aromatic spices like coriander and cumin. Coated with a light, crispy layer of corn and rice flours, the chicken is deep-fried to golden perfection and then tossed with fragrant curry leaves and green chilies for an extra punch of flavor. Finished with a refreshing squeeze of lemon juice and a sprinkle of cilantro, Chicken 65 is the ultimate crowd-pleaser, perfect as a hot and spicy appetizer, snack, or party dish. Pair it with mint chutney or serve with lemon wedges for a finger-licking treat your guests will rave about!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Yogurt
- 2 teaspoons Kashmiri red chili powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Black pepper powder
- 2 tablespoons Corn flour
- 1 tablespoon Rice flour
- 1 teaspoon Salt
- 2 tablespoons Water
- 500 ml Cooking oil
- 15 leaves Curry leaves
- 3 pieces Green chilies
- 1 tablespoon Lemon juice
- 1 tablespoon Chopped cilantro
Instructions
Cut the boneless chicken thighs into bite-sized pieces and set aside.
In a mixing bowl, add ginger-garlic paste, yogurt, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, black pepper powder, corn flour, rice flour, and salt. Mix everything well to form a thick marinade.
Add the chicken pieces to the marinade and coat them evenly. Let the chicken marinate for at least 30 minutes.
Heat cooking oil in a deep frying pan over medium heat.
Once the oil is hot, drop the marinated chicken pieces into the oil in small batches. Fry them until they are golden brown and crispy, about 5-7 minutes per batch. Remove the chicken pieces and place them on a paper towel to drain excess oil.
In a separate pan, heat 1 tablespoon of the used oil and add curry leaves and slit green chilies. Sauté them for 1-2 minutes until they are fragrant.
Add the fried chicken pieces back to the pan and toss them with the curry leaves and green chilies for 2-3 minutes.
Drizzle lemon juice over the chicken and garnish with chopped cilantro.
Serve hot as a starter or snack alongside mint chutney or a squeeze of lemon.
Nutrition Facts
Calories |
5476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 554.3 g | 711% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 2745 mg | 119% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 5.5 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 209 mg | 16% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1633 mg | 35% | |
*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.
