Are you ready to make something appetizing? I can’t wait to share my recipe for Chicken 65 with you! This dish is crispy, spicy, and packed with flavor—it’s perfect for impressing friends or just treating yourself. So, grab your apron, and let’s dive into this culinary adventure together!

cook time: 5

Prep Time: 20

Yields: 8

Calories: 1182

Simple Ingredients for Delicious Chicken 65

To whip up a delightful batch of Chicken 65, you’ll need to gather some flavorful ingredients that bring this dish to life. Each one plays a vital role in creating that iconic taste. Here’s what you’ll need:

2 pounds skinless, boneless chicken thighs – I prefer thighs for their juiciness, but you could use chicken breasts if you’d like.
1 cup plain yogurt – This will help tenderize the chicken and add a creamy texture.
1/4 cup fresh curry leaves, chopped (optional) – Adds a unique, aromatic flavor. If you can’t find them, it’s still delicious without!
1 tablespoon grated garlic – For that punch of flavor.
1 tablespoon grated fresh ginger – Fresh ginger brings a warm spice that complements the garlic beautifully.
2 tablespoons Kashmiri hot chili powder – This gives the chicken a vibrant red color and a mild heat.
1 tablespoon salt – Essential for seasoning.
1 tablespoon ground turmeric – This not only adds color but also a bit of earthiness.
1 tablespoon garam masala – A fragrant blend of spices that enhances the overall flavor.
1 tablespoon ground coriander – this adds a fresh,citrus note.
1 teaspoon ground cardamom – A little goes a long way in adding a warm, aromatic quality.
1 teaspoon freshly ground black pepper – For a subtle kick.
1 cup cornstarch – This will give the chicken that crispy coating.
1 cup rice flour – Essential for a light, crunchy texture.
Chili peppers – Use as many as you like for extra heat. I recommend a mix of green and red for color.
Vegetable oil for frying – About 2 cups,enough to deep fry the chicken perfectly.

Gather these ingredients, and you’re all set to create a mouthwatering Chicken 65 that’s perfect as an appetizer or a main dish.

Step-by-Step Instructions for Making Chicken 65

Now that we have our ingredients ready, let’s dive into the simple steps to make Chicken 65. Trust me, it’s easier than you might think!

Marinate the Chicken: In a large bowl, combine the chicken thighs, yogurt, curry leaves, garlic, ginger, Kashmiri chili powder, salt, turmeric, garam masala, coriander, cardamom, and black pepper. Mix everything thoroughly to ensure the chicken is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours or overnight for the best flavor.

Prepare the Coating: When you’re ready to fry, stir in the cornstarch and rice flour into the marinated chicken. This step is crucial for achieving that crispy exterior.

Heat the Oil: In a deep pan, heat about 2 cups of vegetable oil over medium heat.To check if the oil is hot enough, you can drop a small piece of the chicken mixture into the oil; it should sizzle right away.

Fry the Chicken: Carefully add the marinated chicken pieces and chili peppers in batches. Don’t overcrowd the pan—this helps ensure they fry evenly.Fry them for about 5-7 minutes, turning occasionally until they are golden brown and crispy.

Drain and Serve: Using a slotted spoon, transfer the fried chicken to a plate lined with paper towels to drain excess oil. repeat with the remaining chicken.

Enjoy: Serve your Chicken 65 hot, perhaps with a side of mint chutney or your favourite dipping sauce for an amazing burst of flavor.

With these straightforward steps, you’re on your way to enjoying a dish that’s packed with flavor and texture.Happy cooking!

Serving and Storage Information for chicken 65

Once you’ve fried up your delicious Chicken 65,it’s time to think about how to serve and store it. This dish is perfect for sharing—ideal as a party appetizer or a delightful main course!

Serving Suggestions:

Hot and Fresh: Serve your Chicken 65 immediately after frying. The crispy texture is best enjoyed fresh.
Garnish: Consider garnishing with fresh cilantro or lime wedges to add a pop of color and a refreshing tang.
Dipping Sauces: Pair it with a zesty mint chutney or a cooling yogurt-based sauce, like tzatziki, to complement the spicy flavors. You can easily whip up a simple yogurt sauce by mixing plain yogurt with chopped mint, lemon juice, and a hint of salt.

Storage Tips:

Refrigeration: If you have leftovers (which is rare, but it happens!), let the chicken cool fully. Store it in an airtight container in the refrigerator for up to 3 days.
Reheating: For the best results, reheat your Chicken 65 in an oven or air fryer to restore its crunch. Preheat your oven to 350°F (175°C), spread the chicken on a baking sheet, and heat for about 10-15 minutes until crispy.
Freezing: If you’d like to store it for longer, you can freeze the cooked chicken. Place it in a freezer-safe container or bag, and it should last for up to 2 months. Thaw in the refrigerator before reheating.

This Chicken 65 is sure to be a crowd-pleaser whether served warm right away or enjoyed later!

Recipe Notes and Troubleshooting for Chicken 65

Cooking is all about experimentation and finding what works best for you. Here are some handy notes and troubleshooting tips to consider while preparing your Chicken 65:

Tips for Perfect Chicken 65:

Marination Time: Don’t rush the marination process. The longer you let the chicken sit, the more flavorful it will be. Overnight marination is ideal!
Oil Temperature: Make sure your oil is hot enough before adding the chicken. If it’s too cool, the chicken can end up soggy rather than crispy. A good test is to drop a small piece of batter into the oil—the oil should sizzle immediately.
Batch Cooking: Fry the chicken in small batches. Overcrowding the pan can lower the oil temperature, leading to uneven cooking.

Common issues:

Not Crispy Enough?: If your Chicken 65 isn’t turning out as crispy as you’d like, consider increasing the amount of cornstarch or rice flour in the coating.
Too Spicy?: If you’re sensitive to spice,reduce the amount of Kashmiri chili powder or add a bit more yogurt to tone down the heat without sacrificing flavor.
Batter Is Falling Off: If the coating isn’t sticking, check the marination. The chicken should be well-coated in yogurt and spices before adding the flour mixture.

Creative Variations:

Feel free to play around with the spices! You can add more herbs or experiment with other spices like cumin or paprika to give your Chicken 65 a unique twist.

These notes should help you create a fantastic Chicken 65 every time. Enjoy the cooking process, and don’t hesitate to make this recipe your own!