Chicken 65 is a spicy and unique preparation from Madurai. Chicken 65 recipe will serve as a great starter for a South Indian meal. Let’s learn how to make chicken 65 at home using this easy recipe.
- 300 gm chicken breast, cleaned and cut into small cubes (boneless)
- 1/4 cup thick plain yogurt (or 1/2 cup buttermilk)
- 1/2 tsp Kashmiri chili powder (adjust to taste)
- 1/2 tsp cumin powder
- 1/4 tsp black pepper powder
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 2 tsp ginger garlic paste
- 2 tsp rice flour or corn flour (corn starch)
- a fistful of curry leaves
- 2–3 cups of oil, for frying
- 1 tsp vinegar (optional)
- Mix the yogurt with all the spices, corn flour, ginger-garlic paste, and some salt. Add the vinegar only if your yogurt is not sour.
- Add the chicken pieces to this and mix well.
- Refrigerate this mixture for about 2 hours to let the marinade work its magic on the chicken pieces. You can also leave it overnight in the refrigerator
- When you are ready to fry, heat the oil in a GLOBE pan. The amount of oil should be enough to almost cover the pieces so the quantity required will depend on your pan.
- Gently add the marinated chicken pieces one by one without overlapping and fry on a medium-low flame until golden brown, turning every once in a while. The outside should turn a dark golden brown otherwise the meat won’t be cooked through.
- The chicken pieces will shrink a bit on frying as the moisture leaves the meat. The sizzling of the oil will also die down almost completely.
- Do a quick taste test and remove from the oil. Drain on paper towels as you fry the next batch. Add the curry leaves when you are frying up the last batch and let it turn crisp.
- Drain and add curry leaves to the fried pieces of chicken. Give everything a quick stir and serve hot with lemon wedges and raw sliced onions
Let GLOBE cookware provide you with an experience like never before while you cook the Chicken 65.
With GLOBE, you can be assured that these bite-sized pieces of chicken are crisp on the outside, soft on the inside, and adequately spiced up.
Keep in mind:
- It’s important to fry the chicken in low heat otherwise the outside will start to begin while the inside remains raw.
- If you want the color you see in restaurants, you have to add red food color
- If you don’t have corn flour, use rice flour to give the outside a bit of crispness
- My version was not very spicy so adjust the heat level to your preference. Using Kashmiri chili powder will give your chicken a more brighter color than regular chili powder, without the use of food colors
- If the marinade is too thick, you can add some water
- If your yogurt is not sour and you don’t have vinegar or don’t want to use it, add a few drops of lemon juice to the marinade
Happy cooking with GLOBE!