Dive into the vibrant world of Indian cuisine with chicken 65! It’s a fiery and flavorful dish sure to tantalize your tastebuds.
This crispy, spicy chicken delicacy hails from India and is a beloved appetizer across the world. Some say it got its name because the original recipe used 65 chili peppers!
It’s marinated in a blend of yogurt and aromatic spices and then fried to crispy perfection.
The recipe has heat, tang, and crunch. Get ready to spice things up!
Why You’ll Love This Chicken 65
Crispy Delight: The combination of cornstarch and rice flour ensures a crispy exterior that complements the tender chicken.
Easy Entertaining: This recipe is perfect for hosting gatherings or parties. It can be prepared in advance and served as an appetizer.
Customizable: It can be served with a variety of sides, such as rice, naan, or even as a standalone snack. It’s a versatile option for different occasions.
Taste Sensation: The blend of spices, herbs, and tangy lemon juice creates a rich and complex taste profile. It’ll leave you craving more!
Ingredients
- Boneless Chicken Thighs: Tender and juicy, they’re perfect for absorbing the spicy marinade.
- Cornstarch: It gives the chicken a crispy coating when fried.
- Rice Flour: It adds extra crunch to the fried chicken.
- Oil: It’s essential for deep frying the chicken to golden perfection.
- Chopped Garlic: For a robust, aromatic flavor during the final toss.
- Curry Leaves and Sliced Green Chili Peppers: Used for garnish, they add a fresh and spicy touch.
- Black Pepper Powder: The finishing touch that enhances the flavor with a hint of heat.
- Marinade: A blend of yogurt, Kashmiri red chili powder, garam masala, cumin powder, ginger garlic paste, salt, sugar, and lemon juice infuses the chicken with rich, spicy flavors.
How to Make Chicken 65
Don’t be intimidated by this chicken! It’s so easy to make.
1. Marinate the chicken. In a large bowl, mix the chicken with all the marinade ingredients until well-coated. Cover and refrigerate for at least 1 hour or overnight for best results.
2. Coat the chicken. When ready to cook, add the cornstarch and rice flour to the marinated chicken. Mix well to coat evenly.
3. Fry the garnishes. Heat the oil in a deep pan or wok. Once hot, fry a few curry leaves and green chili peppers for 30 seconds. Remove and set aside.
4. Fry the chicken. Carefully add the coated chicken pieces to the hot oil in batches. Fry on medium-high heat until crispy and golden brown, about 5-6 minutes. Drain on a wire rack.
5. Add extra flavor. For extra flavor, heat 1 tbsp oil in a pan. Add 1 tbsp chopped garlic, a few more curry leaves, and the green chili peppers. Sauté for a minute, then add the fried chicken. Toss well to coat.
6. Garnish the dish. Transfer the chicken 65 to a serving plate. Garnish with the fried curry leaves and chili peppers. Sprinkle some black pepper powder on top.
7. Serve hot. Serve hot as an appetizer or with rice or naan. Squeeze some lemon juice on top for extra tang. Enjoy your delicious and crispy Chicken 65!
Tips for the Best Chicken 65
Follow these tips to make this chicken the best it can be.
- Chop it up right. Cut the chicken into small, bite-sized pieces (about 1/2 to 1 inch) so they cook quickly and evenly when frying.
- Let it marinate. For the most robust flavors, marinate the chicken for at least 1 hour, but preferably overnight in the fridge.
- No chili powder? No problem. If you can’t find Kashmiri red chili powder, you can substitute a mix of regular chili powder and paprika.
- Work some batch bliss. Fry the chicken in small batches in hot oil (around 350°F) so the outside seals quickly. Then reduce the heat slightly to cook the inside without burning.
- Serve it up right. Serve Chicken 65 hot as an appetizer or snack with lemon wedges, sliced onions, or chutney. For a full meal, serve with rice or naan.
How to Store
Follow these steps to store leftover chicken.
To Store: Place leftovers in an air-tight container and refrigerate for up to 3 days. Ensure the chicken is cooled to room temperature before storing to prevent bacterial growth.
To Freeze: Transfer cooled chicken to a freezer-safe container or zip-top bag, removing as much air as possible. Store for up to 2 months. It may lose some of its crispy texture upon thawing.
To Reheat: For the best results, reheat in a preheated oven at 350°F for 10-15 minutes. Or, use a microwave, heating in 30-second intervals and stirring between each interval to ensure even warming.
Chicken 65
4
servings10
minutes10
minutes292
kcalThis incredible chicken 65 is so easy to make at home! It’s an Indian dish that’s marinated in yogurt and fried. It packs a punch and is sure to delight!
Ingredients
1 lb boneless chicken thighs, cut into bite-sized pieces
3 tbsp cornstarch
2 tbsp rice flour
Oil for deep frying
curry leaves and sliced green chili peppers for garnish
1 tbsp chopped garlic
black pepper powder
- Marinade
4 tbsp yogurt
1 ½ tsp Kashmiri red chili powder
1 tsp garam masala
1 tsp cumin powder
1 tbsp ginger garlic paste
1 tsp salt
1 tsp sugar
1 tbsp lemon juice
Instructions
- In a large bowl, mix the chicken with all the marinade ingredients until well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- When ready to cook, add the cornstarch and rice flour to the marinated chicken. Mix well to coat evenly.
- Heat oil in a deep pan or wok. Once hot, fry a few curry leaves and green chili peppers for 30 seconds. Remove and set aside.
- Carefully add the coated chicken pieces to the hot oil in batches. Fry on medium-high heat until crispy and golden brown, about 5-6 minutes. Drain on a wire rack.
- For extra flavor, heat 1 tbsp oil in a pan. Add 1 tbsp chopped garlic, a few more curry leaves, and green chili peppers. Sauté for a minute, then add the fried chicken. Toss well to coat.
- Transfer the chicken 65 to a serving plate. Garnish with the fried curry leaves and chili peppers. Sprinkle some black pepper powder on top.
- Serve hot as an appetizer or with rice or naan. Squeeze some lemon juice on top for extra tang. Enjoy your delicious and crispy Chicken 65!
Notes
- Marinate the chicken for at least 1 hour, preferably overnight, for the most flavorful and tender results.
- The combination of cornstarch and rice flour gives the chicken an extra crispy coating.
- Fry the chicken on medium-high heat to seal in the juices and cook through, without burning the exterior.
- Adding fried curry leaves, garlic, and green chilies at the end imparts a burst of flavor to the dish.
