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Chicken 65
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5 from 20 votes

Chicken 65

Chicken 65 is a delicious Indian style chicken starter recipe. This is a spicy deep-fried chicken starter recipe usually served in South Indian restaurants. Let us see how to make restaurant style chicken 65 recipe.
Course Appetizer, Appetizers, Snack, Starters, Snacks
Cuisine Indian, South Indian
Prep Time 2 hours
Cook Time 40 minutes
Servings 4 People
Author Raksha Kamat

Equipment

  • Kadai / wok

Ingredients

  • 8 chicken pieces

For Marinating chicken:

  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon black pepper powder
  • 1 tablespoon ginger garlic paste
  • ½ teaspoon salt
  • 10 curry leaves chopped

For deep frying:

  • 1 egg white
  • 1 tablespoon rice flour
  • 2 tablespoon corn flour
  • 1 cup oil for deep frying

For seasoning:

  • 10 pods garlic finely chopped
  • ½ inch ginger finely chopped
  • 3 green chillies slit
  • 2 dry red chillies
  • 10 curry leaves
  • 4 tablespoon tomato sauce
  • 2 tablespoon green chili sauce

Instructions

  • Marinate chicken by applying the spice powders – turmeric powder, coriander powder, red chili powder, black pepper powder, ginger garlic paste, chopped curry leaves and salt. Mix and apply to chicken pieces.
  • Marinate for minimum 2 hours. You can even marinate it overnight by keeping in fridge.
  • After marination, add egg white and flour over the marinated chicken pieces and mix well.

Let us deep fry chicken:

  • Heat oil in a kadai or deep bottomed pan. The oil should be hot enough for deep frying. You can test by dropping little batter in hot oil. If batter gets fried easily and rises above, that means oil is ready for deep frying chicken pieces.
  • Keep the heat on medium high flame. One by one add chicken pieces in hot oil and deep fry till they turn crisp and slightly golden brown. Remove and keep aside.
  • After all chicken pieces are deep fried, once again heat oil and deep fry chicken pieces second time. This makes the chicken crispy and they don’t become soggy after cooking.
  • Once deep fried, drain chicken pieces on a kitchen paper towel.

Let us make the seasoning for chicken 65:

  • Heat a frying pan and add 1 tablespoon oil. Add chopped garlic, chopped ginger, curry leaves, chillies and fry till they turn crisp.
  • Add tomato sauce and green chilli sauce and mix well. Add 1/4th teaspoon salt and mix.
  • When sauce thickens, add deep fried chicken pieces and toss well. The chicken pieces should be coated nicely in the sauce mixture.
  • Do not over fry at this step.

Notes

  • You can apply yogurt while marinating chicken.
  • If you marinate chicken and leave overnight in fridge, it will become softer. However minimum 2 hours marination will also work.
  • While deep frying chicken, deep fry it twice as mentioned in steps above. This retains the crispiness of chicken and does not make it soggy after adding in sauce.
  • I have not added artificial red colour in this recipe. You may add it if you wish.
  • If rice flour is not available, all purpose flour or maida can be used.