Chicken 65
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About Chicken 65
Chicken 65 is a legendary South Indian dish, known for its bold flavors and irresistible aroma. This quick and easy recipe brings together tender pieces of chicken marinated in ginger garlic paste, red chili powder, turmeric, and cumin, then fried to perfection for a spicy, crispy bite.
Served hot with crunchy fried green chillies and aromatic fried curry leaves, Chicken 65 makes a mouthwatering starter that's perfect for both lunch and dinner. With simple ingredients and straightforward steps, this dish is a delicious way to bring the taste of South India to your table.
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Recipe Time & More
Ingredients
- 300 gm Chicken
- 2 tsp Ginger Garlic Paste
- 1 tsp Red Chili Powder (kashmiri)
- 1 tsp Turmeric Powder (Haldi)
- 1 tsp Cumin Seed (Jeera)
- 1/2 tsp Coriander (Dhania)
- 1 tsp Garam Masala
- 1 Egg Whites (or egg egg)
- 2 tsp Corn Flour
- Coconut Oil (for deep frying)
- 3 Green Chilli (chopped)
- 2 leaves Curry Leaves
- 1.5 tsp Salt (or as per taste)
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Instructions
- Take the chicken and all the ingredients mentioned above (except oil, green chillies and curry leaves) in a mixing bowl.
- Mix it thoroughly, coating the masalas nicely with the chicken. You can marinate it for sometime or you can go ahead without marinating it.
- Heat the coconut oil in a pan, add the chicken pieces in small portions and fry for 5 minutes on low flame stirring in between and another 5 mins on high flame till it becomes golden and brown in color.
- In the same oil fry the Curry leaves and green chillies one after the other.
- Garnish the chicken with the fried chillies and curry leaves and serve as a starter or side dish.
Recipe Notes
You can use vegetable oil for frying the chicken.
Additional Tips
- For extra crispiness, add a tablespoon of rice flour or cornflour to the marinade before frying the chicken; this creates a thin, crunchy coating without overpowering the spices.
- If you prefer a saucier version, quickly toss the fried chicken pieces in a mixture of yogurt, a pinch of red chili powder, and a splash of lemon juice in a hot pan for 1-2 minutes before serving.
- To infuse maximum aroma, fry the curry leaves and green chilies in the same oil after frying the chicken, then scatter them on top just before serving for a fresh, vibrant finish.
- Leftover Chicken 65 can be repurposed into wraps or sandwiches with sliced onions, fresh cilantro, and a squeeze of lemon juice for a delicious next-day meal.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 183kcal | Carbohydrates: 3g | Protein: 2g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 4.8g | Sodium: 1140mg
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Akum Raj Jamir
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This is a fantastic recipe! Thanks for sharing.
Such a scrumptious dish! Thank you.
Looks so delectable! Thanks for posting.
Great recipe! I’m eager to try it.
Such a flavorful dish! Can’t wait to taste it.