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Chicken 65
Chicken 65 is a fiery, mouthwatering appetizer hailing from the vibrant streets of South India. This dish is characterized by its crispy texture and bold flavors, making it an irresistible treat for spice lovers. The chicken is marinated in a tangy and spicy blend of spices, then deep-fried to perfection, delivering a satisfying crunch with every bite. Traditionally served as a snack or starter, Chicken 65 has become a popular choice in Indian restaurants worldwide, often enjoyed with a side of cooling yogurt dip or fresh lemon wedges.
Ingredients
- Chicken
- 500g, cut into bite-sized pieces
- Green chilies
- 4-5, slit lengthwise
- Curry leaves
- 10-15 leaves
- Vegetable oil
- for deep frying
- Egg
- 1, beaten
- Corn flour
- 1/2 cup
- Lemon juice
- 2 tablespoons
- Ginger, grated
- 1 tablespoon
- Salt
- to taste
- Turmeric powder
- 1/2 teaspoon
- Red chili powder
- 1 tablespoon
Instructions
- Clean and cut the chicken into bite-sized pieces.
- In a large bowl, combine the chicken with red chili powder, turmeric powder, salt, grated ginger, and lemon juice. Mix well to ensure the chicken is coated in the spices. Cover and let it marinate for at least 30 minutes (or up to 2 hours for more flavor).
- After marinating, add the corn flour and beaten egg to the chicken mixture. Stir until all the pieces are evenly coated.
- Heat vegetable oil in a deep frying pan over medium heat. To test if the oil is hot enough, drop a small piece of batter into the oil; it should sizzle and rise to the surface.
- Carefully add the marinated chicken pieces to the hot oil, in batches if necessary, to avoid overcrowding. Fry until golden brown and cooked through, about 5-7 minutes. Use a slotted spoon to remove the chicken and drain on paper towels.
- In the same oil, add the curry leaves and slit green chilies. Fry for about 30 seconds until crispy.
- Add the fried chicken back into the pan with the curry leaves and chilies. Toss gently to combine and coat the chicken with the aromatic flavors.
- Serve hot, garnished with fresh lemon wedges on the side.
Tips
- For a vegetarian version, substitute chicken with paneer or cauliflower.
- Adjust the level of spiciness by varying the amount of red chili powder and green chilies.
- Serve with a cooling raita (yogurt dip) made with yogurt, cucumber, and mint to balance the heat.
Dietary Information
Servings: 4 Dish Type: Appetizer Prep Time: 30 minutes (plus marination time) Cook Time: 15 minutes Calories: 320 Fat: 18g Carbs: 20g Protein: 25g Sodium: 450mg Sugar: 1g
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