Chicken 65
Swap out the meat and make a Gobi 65 or Paneer 65

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Chicken 65

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Ingredients

Adjust Servings:
2 Large Chicken Breast or thighs
Marination
1/2 cup - 125ml Yoghurt (Plain)
2 teaspoons Garlic & Ginger Paste
1/2 teaspoon Chilli (Powder)
1/2 teaspoon Cumin (Powder)
1/2 teaspoon Ground Pepper
1/8 teaspoon Turmeric (Powder)
1/2 teaspoon Salt
2 teaspoon2 Kashmiri Chilli (Powder)
3 tablespoons Flour (Corn) or 6 tablespoons if using only 1 type of flour
3 tablespoons Flour (Rice) or 6 tablespoons if using only 1 type of flour
Seasoning
10 Curry Leaves
5 sliced filely Birds Eye Chilli
3 cloves Garlic (Grated)
1/2 teaspoon Ground Pepper
1/2 teaspoon Cumin (Seeds)
1/2 teaspoon Sugar
Decoration
Slices or wedges Lemon
Sliced in rings Onion (red)

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Chicken 65 is a spicy entrée, or quick snack, deep-fried chicken dish originating from Chennai and is usually served with a onion and lemon garnish

Features:
  • Heat 3/5
Cuisine:

Ingredients

  • Marination

  • Seasoning

  • Decoration

Directions

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Chicken 65 is a spicy entrée, or quick snack, deep-fried chicken dish originating from Hotel Buhari, Chennai, India. The flavour of the dish can be attributed to red chillies, but the exact set of ingredients for the recipe can vary

Chicken 65 is a spicy entrée or quick snack deep-fried chicken dish originating from Chennai. It is usually served with a onion and lemon garnish
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Steps

1
Done

start by adding the yoghurt, garlic and ginger paste, chilli powder, cumin powder, ground pepper, turmeric, salt and kashmiri chilli powder and mixing together well

2
Done

add in the chicken and coat thoroughly

3
Done

once mixed well add in the flour and mix through thoroughly. Allow to marinate for at least 20 minutes, ideally overnight

4
Done

heat a pan with a few centimetres of oil and shallow fry in small backes for around 3-4 minutes turning once during cooking. Remove as soon as they become crispy and the meat is cooked through. Transfer to drain on a plate with some kitchen paper on

5
Done

add 2 tablespoons of oil into a pan and add the curry leaves and chillies, fry for a minute then add the grated garlic. Fry for 30 seconds before adding the cumin seeds and pepper

6
Done

finally add the cooked meat back into the pan, stir through and then sprinkle over the sugar

7
Done

transfer to a plate to serve with slices of lemon and red onion

thecurrykid

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