Chicken 65 Recipe – How to Make Perfect Spicy & Crispy Chicken 65 at Home

Chicken 65 Recipe: Chicken 65 is a beloved South Indian dish known for its spicy flavor, crispy texture, and rich seasoning. Whether you’re preparing it for a family dinner or as a party appetizer, this step-by-step guide will help you make the perfect Chicken 65 at home. Let’s get started!

Ingredients for Chicken 65 Recipe

For Marination:

• 500 grams boneless chicken (cut into bite-sized pieces)
• 1 cup yogurt (plain)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 tablespoon lemon juice
• 1 tablespoon cornflour
• 1 tablespoon maida (all-purpose flour)
• 1 teaspoon garam masala powder
• Salt to taste

For Frying:

• Oil for deep frying
• Curry leaves (a handful)
• Green chilies (3-4, slit)

How to Make Perfect Spicy & Crispy Chicken 65 at Home

Step 1: Marinating the Chicken

The secret to tender and flavorful Chicken 65 lies in a good marination. Follow this process to infuse the right amount of flavor into your chicken.

1. Mix the Ingredients: In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, lemon juice, garam masala, cornflour, maida, and salt. This mixture should be thick enough to coat the chicken evenly. Tip: Adding cornflour helps create that crispy outer layer while frying. Ensure the coating is thick but not too dry, as it needs to stick to the chicken pieces.
2. Marinate the Chicken: Add the chicken pieces to the mixture and coat them well. Cover and let the chicken marinate for at least 1-2 hours in the refrigerator. For best results, marinate overnight.Tip: Marinating the chicken longer allows the spices to penetrate deeper, making the chicken more flavorful. Avoid skipping this step if you want juicy, well-seasoned chicken.

Step 2: Preparing the Oil for Frying

The next step is to fry the marinated chicken pieces to perfection.

1. Heat the Oil: In a deep frying pan, heat enough oil on medium flame. The oil should be hot but not smoking. You can check by dropping a small bit of batter into the oil; if it rises to the top quickly, the oil is ready. Tip: Always maintain medium heat to ensure that the chicken cooks through evenly. Frying on high heat may result in crispy outer layers but undercooked interiors.

Step 3: Frying the Chicken

1. Fry the Chicken Pieces: Add the marinated chicken pieces one by one to the hot oil. Fry in batches so that the pieces don’t overcrowd the pan and stick together. Tip: Fry the chicken until it turns a deep golden brown and crispy. This should take about 6-8 minutes per batch. Ensure each piece is fully cooked by cutting one open and checking for any pink inside.
2. Drain the Chicken: Once fried, remove the chicken pieces with a slotted spoon and place them on paper towels to absorb excess oil. Tip: Draining the oil properly will ensure your Chicken 65 stays crispy and not greasy. You can also keep the fried chicken in a preheated oven at a low temperature to keep it warm and crunchy.

Step 4: Tempering for Extra Flavor (Optional but Recommended)

Tempering adds a burst of flavor and aroma to your Chicken 65. This step is optional but highly recommended for authentic taste.

1. Fry Curry Leaves and Chilies: In a separate pan, heat a tablespoon of oil. Add curry leaves and slit green chilies, and fry them for a few seconds until they release their aroma. Tip: Curry leaves give a signature South Indian touch to the dish. Don’t over-fry the curry leaves and chilies, as they may become bitter.
2. Toss the Chicken in the Tempering: Add the fried chicken pieces to the pan with the tempered ingredients. Toss everything together so that the flavors combine well. Tip: This step gives your Chicken 65 that extra spice kick and adds a fresh aroma. You can also squeeze a bit of lemon juice for a tangy touch at the end.

Step 5: Serving Suggestions

Your crispy and spicy Chicken 65 is ready to serve! Here’s how you can plate it:

1. Serve Hot: Always serve Chicken 65 while it’s hot and crispy. Plate it with a side of onion rings, lemon wedges, and mint chutney.
2. Pair it with Beverages: Chicken 65 pairs wonderfully with cold drinks like buttermilk or chilled soft drinks. Tip: For a healthier alternative, serve it with a side salad to balance the spiciness.

Tips and Variations for Chicken 65

1. Healthier Version: For a low-oil version, try air-frying or baking the chicken instead of deep frying. You can still achieve a crispy texture with less oil.
2. Adjust Spice Level: If you prefer a milder taste, reduce the amount of red chili powder or omit the green chilies during tempering.
3. Gravy Version: Want a twist? Turn this dry dish into a Chicken 65 Gravy by adding a sauce made of yogurt, tomato puree, and spices. It’s perfect as a main course dish when served with rice or naan.

Conclusion

Chicken 65 is a versatile and incredibly flavorful dish that’s easy to prepare at home. With the right marination and frying technique, you can enjoy restaurant-style Chicken 65 in the comfort of your own kitchen. Whether you like it spicy or prefer a milder version, this recipe can be adjusted to suit your taste buds. Don’t forget to try the tempering step for an extra burst of flavor, and serve it with your favorite accompaniments for a truly delicious meal.

FAQs about Chicken 65 Recipe

1. How can I make Chicken 65 less spicy?

To make a less spicy version, reduce the amount of red chili powder and skip the green chilies during the tempering process. You can also add more yogurt to the marination to balance the heat.

2. Can I use bone-in chicken for Chicken 65?

Yes, you can use bone-in chicken, but the cooking time will be longer. Make sure to fry until the chicken is fully cooked and the outer layer is crispy.

3. Can I make Chicken 65 without frying?

Yes, you can bake or air fry the chicken for a healthier alternative. Preheat the oven to 200°C (400°F) and bake the marinated chicken for 20-25 minutes, flipping halfway through.

Read more: Chicken Pakora Recipe: How to Make Crispy Chicken Pakoras at Home