Authentic Hyderabadi Chicken 65 Recipe
1 hour
957 reads
About Authentic Hyderabadi Chicken 65 Recipe
Experience the fiery delight of authentic Hyderabadi Chicken 65, a popular South Indian appetizer known for its irresistible blend of spices and crispy texture. This recipe delivers the classic flavors you crave, with tender boneless chicken marinated in a vibrant red chili and aromatic spice mixture.The secret to our Chicken 65 lies in the perfect balance of spices and the addition of fresh curry leaves, which impart a unique aroma and a hint of South Indian freshness. It's incredibly easy to make and perfect for parties, game days, or a delicious weeknight meal.Get ready to impress your family and friends with this restaurant-quality recipe, created for the modern kitchen but true to Hyderabadi traditions. Let's get cooking!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Chicken Marinade
- 500 gm Chicken cut into 1-inch pieces, boneless
- 1.5 tsp Salt adjust to taste
- 2 tsp Chili Powder red
- 1/4 tsp Turmeric Powder haldi
- 2 tsp Ginger Garlic Paste
- 1 tsp Garam Masala
- 1 large Egg lightly beaten
- 2 tbsp All-Purpose Flour maida
- 2 tbsp Corn Flour
For Frying
- 500 ml Vegetable Oil or enough for deep frying
For the Sauce
- 3 tbsp Vegetable Oil
- 1 tsp Ginger finely chopped
- 1 tsp Garlic finely chopped
- 4 Chilies green, slit
- 8 leaves Curry Leaves
- 1/2 cup Hung Yogurt thick yogurt
- 1/2 tsp Chili Powder red
- 1 pinch Food Coloring optional, red
- 1 tbsp Coriander for garnish
Instructions
Marinate the Chicken
- Combine chicken, salt, red chili powder, turmeric powder, ginger-garlic paste, garam masala, egg, all-purpose flour, and corn flour in a bowl. Mix well and marinate for at least 30 minutes.
Deep Fry the Chicken
- Heat oil in a deep pan or wok over medium heat. Carefully add the marinated chicken pieces, ensuring not to overcrowd the pan. Deep fry until golden brown and cooked through. Remove and set aside.
Prepare the Sauce
- Heat oil in a separate wok or pan. Add ginger and garlic and sauté for about 30 seconds until fragrant. Add the green chilies and curry leaves and sauté for another minute.
Combine and Simmer
- Stir in the hung curd (thick yogurt), remaining red chili powder, and red food coloring (optional). Cook for a minute, stirring constantly. Add the fried chicken pieces and cook for another 5 minutes, stirring gently to coat the chicken evenly. Do not add water.
Garnish and Serve
- Remove from heat and garnish with fresh coriander leaves. Serve hot as a snack or appetizer.
Recipe Notes
Expert Tips for the Best Chicken 65:
- For extra crispy chicken, double fry the pieces: fry once until partially cooked, then let cool slightly before frying again until golden brown.
- Adjust the amount of red chili powder to your preferred spice level. Start with less and add more if needed.
- Don't overcrowd the pan when deep frying the chicken; this will lower the temperature of the oil and result in greasy chicken.
- If your hung curd is too thin, you can strain it through a cheesecloth to remove excess whey before adding it to the sauce.
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Authentic Hyderabadi Chicken 65 Recipe
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Recipe Nutrition
Calories: 475kcalCarbohydrates: 41gProtein: 10gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 7.8gMonounsaturated Fat: 15.6gSodium: 1710mgFiber: 1gSugar: 3g
Nausheen Sharief
Articles: 18
5 Comments
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I’m excited to make this at home!
Absolutely wonderful! Can’t wait to make it.
Looks so flavorful! Thanks for posting.
This looks so good! Appreciate the share.
This is perfect! Can’t wait to taste it.