Chicken 65 is a popular Indian chicken dish that is crispy, spicy, and delicious. This special South Indian dish is famous for its crunchy exterior and explosive taste. The original Chicken 65 recipe was developed in the 1960s and it has since become a staple at Indian restaurants and dinner tables across the world.In this blog post, we will go over how to make mouthwatering Chicken 65 at home. We will cover:
So let’s get cooking!
Ingredients Needed for Chicken 65
To make Chicken 65 at home, you will need the following ingredients:
- 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 cup buttermilk
- 1 1⁄2 tsp red chili powder
- 1 1⁄2 tsp coriander powder
- 1 tsp ginger-garlic paste
- 1⁄2 tsp black pepper powder
- 1⁄2 tsp turmeric powder
- 1 tsp garlic powder
- 1 cup cornflour/cornstarch
- Oil for deep frying (vegetable, canola, or sunflower oil)
- 1 onion, sliced
- Curry leaves for garnish
- Lemon wedges for serving
Step-by-Step Cooking Instructions for Chicken 65
Follow these simple steps to make incredibly tasty Chicken 65:
1. In a large bowl, mix the chicken pieces, buttermilk, red chili powder, coriander powder, ginger-garlic paste, black pepper, turmeric, and garlic powder. Cover and refrigerate for 30 minutes to marinate.
2. Take the chicken out of the fridge. Add the cornflour and mix until the chicken is evenly coated.
3. Heat oil in a kadai or wok on medium-high heat. The oil should be around 350°F when ready.
4. Carefully add the chicken pieces one by one to the hot oil. Fry for 3-4 minutes per batch until golden brown and crispy.
5. Remove the fried chicken 65 pieces onto a paper towel-lined plate.
6. In the same oil, quickly fry the sliced onions until nice and crispy. Remove with a slotted spoon.
7. To serve: garnish the hot chicken 65 with fried onions and curry leaves. Squeeze fresh lemon juice over the top. Enjoy immediately!
Cooking and Prep Time for Chicken 65
- Marinating time: 30 minutes
- Frying time: 3-4 minutes per batch
- Total prep time: 10 mins
- Total cook time: 20 mins
- Total time: 60 minutes approx.
So in just an hour, you can treat your taste buds to scrumptious chicken 65! The marinating is what gives this dish its amazing flavor.
Tips and Variations for Chicken 65
- Use boneless chicken thighs for more tender and juicy chicken 65. Breasts work too.
- Adjust the spiciness by reducing red chili powder. Add more for extra heat.
- For vegan chicken 65, use extra firm tofu instead.
- For gluten-free chicken 65, use rice flour instead of cornflour.
- Garnish with fried curry leaves instead of onions for a more authentic taste.
- Squeeze over a lime instead of lemon juice.
- Serve chicken 65 as a party appetizer by skewering the pieces.
- Pair chicken 65 with onion raita or cilantro chutney.
Best Ways to Serve Chicken 65
Chicken 65 makes for a stellar appetizer at any party or gathering. Here are some serving ideas:
- Serve it as a passed appetizer with toothpicks during cocktail hour.
- Prepare chicken 65 bites for a game-day viewing party.
- Add it to an Indian appetizer platter alongside samosas and pakoras.
- Bring it to a potluck dinner for something different.
- Pack it in a school or office lunchbox for a spicy protein kick.
- Eat it as a weeknight dinner along with rice or naan.
However you serve it, Chicken 65 is sure to satisfy guests thanks to its crispy crunch and fiery flavors. It’s a crowd-pleasing dish!
Nutrition Information Per Serving of Chicken 65
Here is the nutrition breakdown for a 3 oz serving of chicken 65:
- Calories: 188
- Fat: 8g
- Carbs: 8g
- Protein: 17g
- Vitamin B12: 15% DV
- Zinc: 15% DV
- Iron: 10% DV
Chicken 65 makes for a protein-packed, low-carb appetizer option. The chicken provides lean protein, iron, zinc, and B12. Frying adds more calories and fat than other cooking methods, but enjoying chicken 65 in moderation can fit into a balanced diet.
Frequently Asked Questions About Chicken 65
Here are answers to some common questions about making chicken 65:
1. What does "chicken 65" mean?
There are many theories about the origin of the name! One says the dish was the 65th item on the restaurant menu. Another says it represents 65 chili peppers used in the recipe.
2. Can I use regular flour instead of cornflour?
Yes, you can substitute all-purpose flour combined with some cornstarch. But the cornflour gives Chicken 65 its signature light crispy texture.
3. What dipping sauce goes well with chicken 65?
Popular sauces are tamarind, coriander mint chutney, ranch dressing, or sriracha mayo.
4. How long does marinated chicken 65 last in the fridge?
The marinade works best when used within 24 hours. For longer storage, cook the chicken first then refrigerate for 3-4 days.
5. Is chicken 65 spicy?
It has a nice kick from the chili powder but isn't overly spicy. Adjust the red chili powder to your preferred level of heat.
In Conclusion
Chicken 65 is a fried chicken appetizer loaded with a tangy, spicy flavor. It comes together in just an hour with simple pantry ingredients. Key tips are to marinate the chicken, use cornflour for ultra-crispy texture, and fry at the right high heat. Chicken 65 can be served as a party treat, game day snack, or weeknight dinner. This Indian restaurant favorite can easily be enjoyed right at home.
Chicken 65 at Home Recipe Card
Ingredients:
-
Chicken 65 preparation only needs a few ingredients that are easily available in your pantry or grocery store. Here's what you'll need:
- 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 cup buttermilk
- 1 1⁄2 tsp red chili powder
- 1 1⁄2 tsp coriander powder
- 1 tsp ginger-garlic paste
- 1⁄2 tsp black pepper powder
- 1⁄2 tsp turmeric powder
- 1 tsp garlic powder
- 1 cup cornflour/cornstarch
- Oil for deep frying (vegetable, canola, or sunflower oil)
- 1 onion, sliced
- Curry leaves for garnish
- Lemon wedges for serving Chopped nuts like almonds, and pistachios for garnish
Instructions:
-
Chicken 65 preparation involves very simple steps that come together to make an incredibly tasty sweet. Follow my detailed instructions to create the perfect Chicken 65:
- In a large bowl, mix the chicken pieces, buttermilk, red chili powder, coriander powder, ginger-garlic paste, black pepper, turmeric, and garlic powder. Cover and refrigerate for 30 minutes to marinate.
- Take the chicken out of the fridge. Add the cornflour and mix until the chicken is evenly coated.
- Heat oil in a kadai or wok on medium-high heat. The oil should be around 350°F when ready.
- Carefully add the chicken pieces one by one to the hot oil. Fry for 3-4 minutes per batch until golden brown and crispy.
- Remove the fried chicken 65 pieces onto a paper towel-lined plate.
- In the same oil, quickly fry the sliced onions until nice and crispy. Remove with a slotted spoon.
- To serve: garnish the hot chicken 65 with fried onions and curry leaves. Squeeze fresh lemon juice over the top. Enjoy immediately!
Time (Cooking, Preparation):
- Marinating time: 30 minutes
- Frying time: 3-4 minutes per batch
- Total prep time: 10 mins
- Total cook time: 20 mins Total time: 60 minutes approx.
Tips and Variations
-
Here are some of my tips for making foolproof Chicken 65 after years of mastering this recipe:
- Use boneless chicken thighs for more tender and juicy chicken 65. Breasts work too.
- Adjust the spiciness by reducing red chili powder. Add more for extra heat.
- For vegan chicken 65, use extra firm tofu instead.
- For gluten-free chicken 65, use rice flour instead of cornflour.
- Garnish with fried curry leaves instead of onions for a more authentic taste.
- Squeeze over a lime instead of lemon juice.
- Serve chicken 65 as a party appetizer by skewering the pieces.
- Pair chicken 65 with onion raita or cilantro chutney.
Serve with:
- Chicken 65 makes for a stellar appetizer at any party or gathering. Here are some serving ideas:
- Serve it as a passed appetizer with toothpicks during cocktail hour.
- Prepare chicken 65 bites for a game-day viewing party.
- Add it to an Indian appetizer platter alongside samosas and pakoras.
- Bring it to a potluck dinner for something different.
- Pack it in a school or office lunchbox for a spicy protein kick.
- Eat it as a weeknight dinner along with rice or naan.
0 Comments