Chicken 65 is a restaurant style deep fried chicken, served as an starter. Boneless chicken pieces are marinated in spices and are deep fried and then served. I am really not sure why this is called as chicken 65. There are so many theories. One says this recipe was invented in the year 1965, one says they use 65 days old chicken, other says each piece is 65 grams etc., Whatever may be the reason, this is a very addictive appetizer, once started, you just cant stop eating it. It is easy to make and will get appreciation from everyone too.
How to make restaurant style chicken 65 at home?
Clean and cut chicken into small pieces of about 1″ – 1 1/2″ cubes. Marinate the chicken pieces with ginger garlic paste, chilli powder, coriander powder, cumin powder, pepper powder, turmeric powder, yogurt, lemon juice and salt , for about 2 – 3 hours and let it marinate in the refrigerator. Then remove from the refrigerator, let it sit in room temperature for at least 15 minutes. Beat one egg well and add this to the marinated chicken along with food colour, rice flour and corn flour and mix well such that the chicken is well coated with this and the flour does not form any lump. Heat oil and deep fry this chicken in batches till they are golden and cooked. Remove from the oil and drain excess oil, if any. Repeat for the rest of the chicken pieces. Then deep fry curry leaves and garnish fried chicken with it. You can also use onion slices and lemon wedges for garnishing. Serve it warm.
How to make chicken 65 with step by step pictures?
Chicken 65 is a popular restaurant style appetizer prepared with boneless chicken. Learn how to make chicken 65 recipe at home following this recipe, with step by step pictures. Category : Appetizer Recipe Developed, Cooked and Clicked by : Divya Prakash Published : September 11, 2016 Prep time : 2 hours (including marinating time); Cook time : 10 mins; Total time : 2 hours and 10 minutes Yield : 4 persons
To Marinate :
Chicken (Boneless) : 500 gms
Ginger Garlic Paste : 2 Teaspoon
Turmeric Powder : 1/2 Teaspoon
Coriander Powder : 2 Teaspoon
Chilli Powder : 1 Teaspoon
Cumin Powder : 1/2 Teaspoon
Pepper Powder : 1/2 Teaspoon
Curd / Yogurt : 2 Tablespoon
Lemon Juice : 2 Tablespoon
Salt : To Taste
Other ingredients :
Egg : 1 no
Corn Flour : 2 Tablespoon
Rice Flour : 1 Tablespoon
Food Colour : as needed(optional)
Oil : To deep fry
To garnish :
Curry leaves : 2 Sprigs
Onion Slices : As needed
Lemon Wedges : As needed
Clean and cut chicken pieces into small cubes of about 1 ” to 1 1/2 “.
Mix Chicken with ginger garlic paste, coriander powder, chilli powder, turmeric powder, cumin powder, pepper powder, yogurt, lemon juice and salt. Let this marinate for 2 – 3 hours. Place it in refrigerator.
Take this out and let it sit in room temperature for at least 15 minutes. Then beat one egg well and add it to chicken along with food colour, rice flour and corn flour, mix well such that all the pieces are well coated and the flour does not form any lumps.
Heat oil and deep fry chicken in batches till they are golden and cooked. Remove from oil and drain excess oil, if any. Fry rest of the chicken pieces.
Deep fry curry leaves and garnish the fried chicken with it. You can also garnish it with lemon wedges and onion slices and then serve it warm.
You can do the marination earlier. I usually marinate it overnight in refrigerator. Just before deep frying, I let it sit in room temperature for 15 minutes and then mix with egg and other ingredients and then I will fry it. This will make the process easier and also the chicken will catch more flavour because of the long marination time.
The temperature of the oil is more important for getting the perfect fried chicken (crispy on the outside and juicy on the inside).The oil should be neither too hot nor less hot. Test by adding a small piece and then fry the chicken in batches.
When one batch is taken out, temperature of oil will come down, wait till it increases and then add the next batch.