Monday, January 11, 2016

How to make Chicken 65 | Chicken 65 Recipe

Chicken 65 Recipe


               Chicken 65 is a spicy crispy juicy chicken dish originated from Chennai. This is a delicious deep fried chicken with a mouth watering aroma of curry leaves and the spices. Chicken 65, the most popular starters in Indian restaurant menu is a classic dish which is enjoyed by all age people equally. Do try this recipe at home and for sure kids and adults will love this and will crave more for this aromatic spicy dish.


You might also like chicken 65 without egg




chicken 65 recipe kerala style yummy spicy chicken recipe ayeshas  kitchen


chicken 65 recipe kerala style yummy spicy chicken recipe ayeshas  kitchen




INGREDIENTS

Chicken  (boneless preferred)   - 500 gm, cut into very small pieces 
Turmeric powder             - 2 tsp
Kashmir chili powder       - 3 tbsp
Curd                                  - 2 tbsp
Fennel seed                       - 2 tbsp, dry roasted and powdered
Vinegar                             - 1 tsp
Ginger garlic paste          - 1 tbsp
Corn flour                        - 2 tbsp
Egg white                         - 1, beaten
Gram flour/besan          - 5 tbsp ( can use all purpose flour instead. But it's unhealthy)
Rice powder                    -  3 tbsp
Tomato sauce                 - 2 tbsp
White pepper powder  - 1 tsp ( optional, but  gives good flavor)      
Salt
Oil 
Curry leaves
Coriander leaves


PREPARATION

  • In a bowl mix in turmeric powder, vinegar, curd,  red chili powder, fennel seed powder, corn flour,  rice powder, gram flour ( or can use all purpose flour), ginger garlic paste, tomato sauce, white pepper powder (OPTIONAL) and salt. Make a very thick paste. Do not add more water and the consistency must be thicker than idly batter. You can mix this in a blender which will give an excellent texture.
  • Coat chicken pieces with this thick batter very well and keep refrigerated for 20 minutes. ( preferably 1 hour)
  • For best result, each chicken pieces must be fully covered with this thick flour batter and now mix the beaten egg with the marinated chicken pieces.
  • Heat oil in a deep bottomed vessel and when hot, put curry leaves.
  • Now put each marinated chicken pieces into the oil and deep fry. Do not over crowd the chicken in the oil.
  • Check occasionally. Do not over fry the chicken.
  • When done transfer to a strainer.
  • Garnish with finely sliced coriander leaves.
  • Serve hot!!!!!!!
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