Are you craving that perfect restaurant-style Chicken 65 but don't have hours to spend in the kitchen? You're in luck! Today, I'm sharing my authentic Chicken 65 recipe that takes less than 30 minutes to prepare. This iconic South Indian dish, known for its fiery red color and explosive flavor, has become a global sensation. Originally from Chennai, this spicy chicken appetizer has countless variations, but this quick version stays true to the classic taste while fitting into your busy schedule.
Before diving into our Chicken 65 recipe, let's understand what makes this dish special. Chicken 65 consists of deep-fried chicken pieces marinated in a spicy mixture of yogurt, ginger, garlic, and various spices. The name's origin has several theories - some say it was item number 65 on a restaurant menu, others claim it was created in 1965, while some believe it contains 65 chili peppers! Regardless of its name, this dish delivers an unforgettable flavor experience.
For this authentic Chicken 65 recipe, gather these easily available ingredients:
First of all, place the chicken pieces in a large bowl. Next, add yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and lemon juice. Additionally, add corn flour and all-purpose flour to help the coating stick. Subsequently, mix everything well, ensuring each piece is evenly coated. Then, let it marinate for at least 15 minutes while you prepare other ingredients.
After marinating, heat oil in a deep pan or wok. Furthermore, test if the oil is ready by dropping a small piece of the marinade - it should rise to the surface immediately. Once the oil is hot, carefully add the marinated chicken pieces in batches. Moreover, make sure not to overcrowd the pan as this will lower the oil temperature. Fry each batch for 5-6 minutes until golden brown and crispy. Additionally, remove and place on paper towels to drain excess oil.
To complete our authentic Chicken 65 recipe, heat 2 tablespoons of oil in a separate pan. Then add mustard seeds and let them splutter. Subsequently, add chopped garlic, curry leaves, and green chilies. Consequently, these aromatics will release their flavors into the oil. Finally, add the fried chicken pieces and toss for 1-2 minutes until well coated with the tempering.
For the best results with this Chicken 65 recipe, consider these helpful tips:
This delicious Chicken 65 is traditionally served as an appetizer or snack. However, you can also enjoy it as a main course with:
Although this Chicken 65 recipe is authentic, you might want to try these popular variations:
Despite being a fried dish, this Chicken 65 recipe offers several nutritional benefits:
Can I bake this Chicken 65 instead of frying?
Yes, you can bake it at 400°F (200°C) for 15-20 minutes, turning halfway through.
How long does Chicken 65 stay fresh?
It's best eaten immediately, but leftovers can be refrigerated for up to 2 days.
Can I make this Chicken 65 recipe ahead of time?
You can marinate the chicken up to 24 hours in advance, but fry just before serving.
Is Chicken 65 very spicy?
The traditional recipe is moderately spicy, but you can adjust the chili powder to your preference.
This authentic Chicken 65 recipe brings restaurant-quality flavors to your home in under 30 minutes. The combination of aromatic spices, tender chicken, and crispy texture makes it irresistible. Moreover, this dish is perfect for entertaining guests or satisfying your own cravings for something spicy and delicious. Why not try making this Chicken 65 recipe this weekend? Your taste buds will certainly thank you!
Craving that irresistible restaurant-style Chicken 65 but short on time? This quick and authentic Chicken 65 cooking method brings the fiery South Indian classic to your kitchen in under 30 minutes. Originating from Chennai, this spicy appetizer features crispy, deep-fried chicken marinated in yogurt, ginger, garlic, and bold spices. Bursting with vibrant red color and explosive flavor, it’s the perfect blend of heat and crunch that will satisfy every craving—without the long wait.
In a bowl, mix chicken with yogurt, ginger-garlic paste, spices, lemon juice, flours, and salt.
Marinate for at least 15 minutes.
Heat oil in a deep pan and fry chicken in batches until golden brown (5-6 minutes).
Remove and drain on paper towels.
In another pan, heat 2 tablespoons oil and add mustard seeds.
When seeds splutter, add garlic, curry leaves, and green chilies.
Add fried chicken and toss for 1-2 minutes.
Serve hot, garnished with extra curry leaves and lemon wedges.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For authentic flavor, don't skip the curry leaves and final tempering stage.
