Chicken 65 4 Variations Recipes

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CHICKEN 65 RECIPE



Chicken 65 Recipe image

This South Indian Chicken 65 is a flavor bomb! A crispy and delicious appetizer made with batter fried chicken, curry leaves and spices. Make it in the air fryer or in the oven for a healthier option.

Provided by Swasthi

Categories     Appetizer

Time 30m

Number Of Ingredients 22

1.3 lbs chicken ((600 grams boneless chicken or 1 kg (2 lbs) bone-in chicken))
1 tablespoon ginger garlic paste
⅓ teaspoon salt
1½ teaspoon Kashmiri red chili powder ((reduce for low heat))
¼ teaspoon turmeric
1 teaspoon garam masala ((or ½ tsp garam masala, ¾ tsp coriander powder, ¼ tsp cumin powder))
2 sprigs curry leaves ((finely chopped))
¼ cup curd ((4 tbsps plain yogurt, refer notes))
1 teaspoon lemon juice
4 tablespoons cornstarch ((white corn flour))
2 tablespoons rice flour ((or all-purpose flour))
1 egg white ((or 2 ½ tablespoons curd, refer notes))
1½ cups Oil ((for deep frying))
2 sprigs Curry leaves ((rinse & pat dry completely))
4 to 6 green chilies ((slit, seeded & pat dry))
1 tablespoon chopped garlic ((2 large cloves))
2 teaspoons Kashmiri red chili powder ((mixed with 2 tbsps. water))
½ to 1 tablespoon garlic paste ((or crushed, read my notes))
½ teaspoon sugar
¼ teaspoon salt ((adjust to taste))
1 teaspoon lemon juice or vinegar ((optional))
½ teaspoons ground black pepper ((optional, for extra heat))

Steps:

  • Cut the chicken to approximately 1 by 1 inch pieces. Try to keep the sizes as uniform as possible, this helps in getting all the pieces fried evenly.
  • To a large mixing bowl, add chicken, salt, turmeric, red chilli powder, garam masala, ginger garlic paste, lemon juice, yogurt and finely chopped curry leaves.
  • Mix well and cover. Marinate for a minimum of 1 hour. You can refrigerate for upto to 36 hours.
  • Prepare all the ingredients for tempering before frying the chicken. Pat dry the curry leaves and deseeded green chilies. Keep them aside. To a small bowl add the red chili powder, sugar, crushed garlic or paste & 2 tbsps water. Mix together to get a thick paste. Keep this aside.
  • On a medium flame, heat oi in a heavy bottom deep pan for frying. While the oil heats up, add cornstarch, rice flour and egg white to the marinated chicken.
  • Mix well to coat the chicken well with flour and eggs or yogurt. The coating should be moist and not runny or too dry. If it is too dry, you may splash some water and mix well.
  • Test if the oil is hot enough by dropping a pinch of batter in the hot oil. It must come up immediately without becoming brown. If it sinks and remains there, it means the oil is not hot enough yet.
  • When the oil is hot enough, gently drop the chicken pieces into the oil. Do not crowd the pan.
  • Do not disturb the chicken pieces for 2 minutes. Stir and let them cook on a medium heat until crisp and golden. Reduce the heat slightly and let them fry the last 1 minute until deep golden & really crisp.
  • Remove them to a steel colander and continue to fry them in batches.
  • Once you are done with the chicken, reduce the flame to lowest and place 2 sprigs of curry leaves on a skimmer or strainer ladle and gently lower to the hot oil. Fry the curry leaves until crisp. Remove to the colander.
  • Place your slit and deseeded green chilies on the strainer ladle and lower it to the hot oil. Fry them until blistered. Turn off the heat. Toss all of these and serve this Chennai style Chicken 65 immediately or go ahead with the tempering below.
  • To Bake in the oven, preheat the oven to 200 C or 390 F for at least 15 mins. Place the chicken pieces on a tray lined with parchment paper or foil. Bake for 35 to 40 mins, flipping after 20 mins. When the chicken is almost done, Place the curry leaves and slit green chilies. Broil for 2 mins. Adjust the baking time as every oven is different.
  • Place the chicken on an air fryer parchment paper (perforated parchment paper). Air fry at 375 F or 180 C for 8 minutes, flip them and air fry for another 3 to 4 mins depending on how dry or crispy you want it. Place the sprig of curry leaves and slit green chilies and air fry for 2 more mins. Adjust the timings a bit as every air fryer is different.
  • Pour 2 tablespoons oil to wok. You can use fresh oil or use the same fried chicken oil. When the oil turns hot, add chopped garlic, 5 to 6 curry leaves and 2 slit green chilies. Stir fry until the curry leaves turn crisp, do not brown the garlic.
  • Slide the curry leaves and the chilies to a side in the wok. Pour the chilli garlic paste, 2 tablespoons water and salt. Mix well and let it cook on a medium heat until all of the water evaporates.
  • Taste test the fried chicken and the sauce too. Adjust your sauce to your liking, by adding more salt or red chilli to your taste.
  • Once it is done, you should have a thick oily chilli sauce in the wok. Add the fried chicken (set aside the previously deep fried curry leaves and green chilies for garnish).
  • Turn off and Toss well to coat the chicken with the tempering. Garnish chicken 65 with crunchy curry leaves and green chilies. Squeeze some lemon juice and serve with fresh cut raw onions.

Nutrition Facts : Calories 531 kcal, Carbohydrate 17 g, Protein 30 g, Fat 37 g, SaturatedFat 7 g, Cholesterol 111 mg, Sodium 646 mg, Fiber 3 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 27 g, ServingSize 1 serving

CHICKEN 65



Chicken 65 image

A very popular dish from India, this chicken 65 recipe delivers succulent pieces of red hot chicken that are sure to make the mouth water! Serve with white rice or naan bread.

Provided by heavenzH2O

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 4

Number Of Ingredients 21

1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
1 egg, beaten
2 tablespoons cornstarch
1 ½ tablespoons minced garlic, divided
1 tablespoon minced ginger, divided
2 teaspoons salt
½ teaspoon ground black pepper
vegetable oil for frying
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 serrano peppers, sliced into 1/4-inch pieces
2 tablespoons cumin powder
1 tablespoon chile powder, or less to taste
½ teaspoon ground black pepper
salt to taste
6 fresh curry leaves, or more to taste
1 ½ tablespoons red chile-garlic paste
1 tablespoon ginger paste
5 drops red food coloring, or more as needed
½ cup water
¾ cup chopped fresh cilantro

Steps:

  • Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.
  • Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.
  • Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.
  • Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.

Nutrition Facts : Calories 316.2 calories, Carbohydrate 13.4 g, Cholesterol 105.3 mg, Fat 17.3 g, Fiber 1.4 g, Protein 26.6 g, SaturatedFat 3 g, Sodium 1334.2 mg, Sugar 1.5 g

INDIAN CHICKEN 65



Indian Chicken 65 image

This is a spicy, dry chicken recipe from India that is great for serving as an appetizer at parties.

Provided by Baton Rouge Mom

Categories     World Cuisine Recipes     Asian     Indian     Main Dishes     Chicken

Time 2h25m

Yield 8

Number Of Ingredients 10

2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
¼ cup fresh curry leaves, chopped, or more to taste
2 tablespoons plain yogurt
1 tablespoon garlic paste
2 teaspoons chili powder
2 teaspoons ground coriander
2 teaspoons garam masala
1 teaspoon ground ginger
1 drop red food coloring, or as desired
1 cup vegetable oil for frying, or as needed

Steps:

  • Mix chicken, curry leaves, yogurt, garlic paste, chili powder, coriander, garam masala, and ginger together. Cover and let marinate in a refrigerator for 2 hours.
  • Add a few drops of red food coloring and mix so that chicken becomes tinted with red.
  • Heat 2 inches oil in a deep saucepan over medium heat. Lower chicken pieces carefully into the hot oil, working in batches, and fry, stirring frequently, until browned and no longer pink in the centers, about 5 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken pieces.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 8.3 g, Cholesterol 65.1 mg, Fat 13.2 g, Fiber 0.9 g, Protein 19.3 g, SaturatedFat 3.2 g, Sodium 282.9 mg, Sugar 0.2 g

CHICKEN 65



Chicken 65 image

got this recipe from a hyderabadi neighbor, who would always have this on her party menu, n frankly i dont blame her bcoz i can never have too much of this dish, n any one who has tasted this dish loved it, even my hard to please friend.

Provided by Chefsarah _kamal

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

1 -2 cup oil, for deep frying
4 chicken breasts, cut into strips
1 teaspoon salt
1 teaspoon red chili powder
1/2 teaspoon turmeric
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon msg
1/2 teaspoon ground black pepper
1 egg, beaten
3 tablespoons cornflour
500 g yogurt, beaten
1 teaspoon salt
1 teaspoon red chili powder
1/2 teaspoon turmeric
1 teaspoon ginger paste
1 teaspoon garlic paste
3 ounces oil
5 -6 green chilies
3 tablespoons curry leaves

Steps:

  • mix the chicken in the marinade n leave for 1 hr, if you dont have the time then go ahead to the next step.
  • put in the egg n corn flour n mix to coat well n make the marinade to stick to the chicken pieces.
  • heat oil for frying, n fry the chicken pieces till light golden brown.
  • make the yougurt mix n put in a bowl nearby while frying.
  • as you take out the chicken pieces just dip them directly into the yougurt mix.
  • when done with the chicken, take another pan & heat the oil for tempering.
  • add the green chillies (you can slit them in the middle if you want an even spicier curry) & curry leaves, cover immidiately with a lid because the oil will splutter alot.
  • fry till charred,or blackened, be careful at this stage n lower the heat before opening the lid.
  • take this pan away from the heat and add the chicken n yougurt mix.
  • put it back on the heat, lower the heat n cook till the liquid from the yougurt dries up, & a dry curry is left.
  • serve.

Nutrition Facts : Calories 1064.9, Fat 95, SaturatedFat 16.8, Cholesterol 155.6, Sodium 1356.3, Carbohydrate 17.3, Fiber 1.9, Sugar 8.9, Protein 38

CHICKEN 65 (4 VARIATIONS)



Chicken 65 (4 Variations) image

Taken from indiacurry. com and posted for ZWT. I found this recipe intriguing and with all the variations, there should be a version here for everyone to try. Different methods listed in instructions. Marinade time not included. "Battered deep fried spicy hot chicken dish used as snack or main meal pungency from cayenne ginger mustard and vinegar. Chicken 65 has become one of the popular offerings in the full service restaurant. No one really knows the origin of the name. It is believed that someone tried to cook a whole chicken in a pot with 65 dried red chili peppers to make it hot, and then adjusted the spices by adding lime juice to make it more palatable. The dish has been modified to compete against American 'Buffalo wings'. The basic pungency in the dish is derived from ginger, cayenne pepper, mustard powder and the vinegar. The dish can be served as a main entree and made from chicken breast, or as an appetizer. You can make chicken 65 many ways.."

Provided by alligirl

Categories     Chicken

Time 15m

Yield 12 drumsticks, 6 serving(s)

Number Of Ingredients 14

8 -12 boneless skinless chicken drumsticks
2 tablespoons minced garlic
2 inches piece ginger (finely chopped, almost pureed)
1 tablespoon cayenne powder
1/2 tablespoon salt
1 teaspoon paprika (also known as Degi Mirch)
1/2 cup whole milk yogurt (also known as Dahi)
1/2 tablespoon hot mustard powder
2 tablespoons lime juice
1/4 cup white vinegar
1 egg, slightly beaten
2 tablespoons all-purpose flour
oil, for frying
ghee (or clarified butter, amt. not included in cooking directions.)

Steps:

  • Marinade:
  • Mix all ingredients well, except chicken drumsticks. Add drumsticks and put it in refrigerator for about 4 hours or overnight.
  • Cook the drumsticks and marinate on stovetop at medium heat til they are tender.
  • Bring it to a boil. Cook covered 15 minutes. Remove the lid. Let it cool.
  • Use a slotted spoon to remove the chicken and set it aside.
  • Add egg and flour to cooked marinate. Beat it into a batter. Adjust salt and pepper if needed.
  • Pre-heat deep fryer at 350º F. Coat chicken in batter. Deep fry 3 to 5 minutes.
  • Method #1 - Baked Dry Chicken 65 -.
  • Marinate chicken. Remove the chicken from marinate. Baste chicken with ghee (clarified butter) and bake in an oven preheated to 425F for 20 minutes. Serve it as a finger food. Cook the marinade and use it as a dipping sauce.
  • Method #2 - Crispy Deep fried Chicken 65
  • Marinate chicken. Remove the chicken from marinade. Cook the chicken with marinade on stove top til chicken is almost done, about 15 minutes if boiling. Remove from the marinade. Add flour to marinade and make it into a batter. Deep fry battered chicken at 350º F for five minutes. Serve it as a finger food.
  • Method #3 - Curry Chicken 65
  • Marinate chicken. Remove from marinade. Heat ghee (clarified butter) in a pan. Brown the chicken, return to the marinade. Simmer on low heat, covered. Cook for about 25 minutes till done.
  • Method #4 - Stir-fried Chicken 65
  • Substitute chicken breast for drumsticks. Marinate it. Remove from marinade. Stir fry in hot pan about 6 to 8 minutes. Cook (heat to boiling) the marinade and serve as dip or return to cover the fried chicken.

Nutrition Facts : Calories 145.9, Fat 4.7, SaturatedFat 1.5, Cholesterol 97.3, Sodium 677.1, Carbohydrate 5.2, Fiber 0.6, Sugar 1.3, Protein 19.5

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From myfoodstory.com


CHICKEN 65 RECIPE: HOW TO MAKE CHICKEN 65 RECIPE AT HOME
2021-07-01 Once it is done, add the chicken pieces to the marinade. Once the chicken pieces are well-coated, keep them aside for 4-5 hours so that flavours are well absorbed. You can keep them in the refrigerator. Step 3 Shallow fry the marinated chicken. Now, take a deep-bottomed pan and heat oil in it over medium flame.
From recipes.timesofindia.com


CHICKEN 65 RECIPE - RIGHT FOOD TASTE
2020-10-06 How to Make Chicken 65. Preparing chicken 65 at home is simple and super easy. Here are only three simple steps to get a flavorful and yummy chicken 65 in a matter of minutes. Preparation. Marinate the chicken with the following ingredients. black pepper powder; salt; red chili powder; paprika powder; all-purpose flour; cornflour; black cumin ...
From rightfoodtaste.com


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