Chicken 65 Recipe | Restaurant style Chicken 65

Chicken 65

Today's recipe is Chicken 65- Indian style Fried Chicken.I used to wonder earlier how the dish got the name. There are different stories for that. If you know, you can share it here. Though every one at home love chicken 65, the biggest obstacle is deep frying. So I prepare this very rarely at home. But recently when I prepared this, kids really enjoyed eating chicken 65. So I thought it is time to blog about this and here I am with the recipe.

Restaurant style Chicken 65

Chicken 65 Recipe

This is a Restaurant style Chicken 65 recipe. Boneless chicken pieces are marinated in spices and are deep fried and served as an appetizer or snack.

Recipe Developed, Cooked and clicked by : Divya Prakash
Published : June 6, 2013
Prep time : 2 hours (including marinating time)  Cook time : 20 mins 
Total time : 2 hour 20 mins
Yield : 4 servings

---

Ingredients :

• Boneless Chicken : 1 lb
• Ginger Garlic Paste : 2 Teaspoon
• Turmeric Powder : 1/4 Teaspoon
• Chilli Powder : 1 Teaspoon
• Coriander Powder : 2 Teaspoon
• Cumin Powder : 1/2 Teaspoon
• Pepper Powder : 1/2 Teaspoon
• Curd/Yogurt : 2 Tablespoons
• Lemon Juice : 2 Tablespoons
• Salt : As needed
• Corn Flour : 2 Tablespoon
• Rice Flour : 1 Tablespoon
• Egg : 1 no
• Food Colour : As needed
• Oil : To deep fry

To garnish :

• Raw onions
• Lemon wedges
• Curry leaves (deep fried)

Instructions :

1. Wash, clean and cut the chicken into small bite size pieces about 1" to 11/2" cube.
2. Mix together ginger garlic paste, turmeric powder, chilli powder, coriander powder, cumin powder, pepper powder, yogurt, lemon juice and salt. Apply this mixture to the chicken pieces till it is well coated and let it marinate for atleast 2 hours- 3 hours. Leave it in the refrigerator.
3. Take this out and to this add corn flour, rice flour, one egg (well beaten) and food color and mix well till all the pieces are well coated.
4. Then heat oil, and deep fry this chicken in batches.
5. When all the chicken are fried, you can fry 1-2 sprigs of curry leaves and use them to garnish.
6. Garnish with raw onions, lemon wedges and deep fried curry leaves and serve it.

Notes :

1. The more time you marinate the better. I usually marinate it overnight.
2. Before deep frying, will let it sit in room temperature for 10- 15 minutes and then will deep fry it.
3. The temperature of the oil is more important for getting the crispy fried chicken.It should be neither too hot nor less hot. Test by adding a small piece and then Fry the chicken in batches.
4. When one batch is taken out, temperature of oil will come down, wait till it increases and then add the next batch.