Chicken 65
Chicken 65 is fried boneless chicken pieces that are marinated first with red chili paste, curd, egg, ginger and garlic paste as well as corn flour, maida, rice flour, curry leaves and a variety of powdered spices.
Ingredients
To marinate the chicken pieces:
- 450 grams chicken boneless, cut into small pieces
- 1 tsp salt
- 1 tsp red chili powder
- ¼ tsp black pepper powder
- ½ tsp garam masala powder
- 1 tsp coriander powder
- 1 tbsp ginger garlic paste
- 1 tbsp red chili paste
- 2 tbsp curd
- 1 piece egg beaten, optional
- Curry leaves a few, finely chopped
- 2 tbsp refined wheat flour maida
- 2 tbsp corn flour
- 1 tbsp rice flour
- 1 tsp lemon juice
- Red food color a pinch
To fry the marinated chicken pieces:
- Cooking oil as much as required for frying
To cook chicken 65:
- 1 tbsp cooking oil
- 1 tsp cumin seeds
- 1 tbsp garlic finely chopped
- 5 pieces green chilies slit from the middle
- 4 pieces dry red chilies whole
- 12 pieces curry leaves whole
- 2 tbsp red chili paste
- 2 tbsp water
Instructions
- Cut 450 grams of boneless chicken into small pieces and marinate them with 1 tsp of salt, 1 tsp of red chili powder, ¼ tsp of black pepper powder, ½ tsp of garam masala powder, 1 tsp of coriander powder, 1 tbsp of ginger garlic paste, 1 tbsp of red chili paste, and 2 tbsp of curd, followed by one beaten egg and a few finely chopped curry leaves. Let it rest for 20 minutes.
- Mix 2 tbsp of refined wheat flour (maida), 2 tbsp of corn flour, 1 tbsp of rice flour and 1 tsp of lemon juice, followed by a pinch of red food color.
- Heat enough cooking oil to fry the marinated chicken pieces until crunchy and golden on a medium flame. Remove when done.
- Fry 1 tsp of cumin seeds and 1 tbsp of finely chopped garlic in 1 tbsp of cooking oil for 30 seconds on a medium flame, followed by 5 pieces of green chilies (slit from the middle), 4 pieces of whole dry red chilies, 12 pieces of whole curry leaves, and 2 tbsp of red chili paste. Then add 2 tbsp of water.
- Add the fried chicken pieces and cook for 2 to 3 minutes. Transfer it onto a plate to serve when done.
- Your tasty and spicy homemade chicken 65 is ready.
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Notes
Take fresh boneless chicken pieces for the authentic taste.
Adding beaten egg during marination is optional. I use it for binding, taste enhancement, and crunchiness.
Do not add too much of flour to the chicken mix or else it will taste like chicken pakoras.
If you do not have red food color, add a bit of Kashmiri red chili powder during marination.
I never fry chicken pieces on a high flame as they will be crispy outside and uncooked from the inside.
Nutrition Info (Estimation Only)
Nutrition Facts
Chicken 65
Amount per Serving
Calories
339
Calories from Fat 135
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
8
g
Cholesterol
135
mg
45
%
Sodium
1711
mg
74
%
Potassium
746
mg
21
%
Carbohydrates
20
g
7
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
32
g
64
%
Vitamin A
1114
IU
22
%
Vitamin C
184
mg
223
%
Calcium
106
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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