Spicy Chicken 65: A Flavor Explosion in Every Bite
Chicken 65 is a fiery, tangy, and utterly addictive South Indian dish that’s perfect for spice lovers. With its vibrant red hue and bold flavors, this dish is a crowd-pleaser at parties, family dinners, or even as a snack. Whether you’re new to Indian cuisine or a seasoned fan, this Chicken 65 recipe will become a staple in your kitchen. Let’s dive into the world of spices and flavors!
Why This Chicken 65 Recipe Works
This Chicken 65 recipe is a winner because it’s quick, easy, and packed with flavor. The marinade infuses the chicken with a tangy, spicy kick, while the quick frying ensures a crispy exterior and juicy interior. Plus, it’s customizable—you can adjust the spice level to suit your taste buds.
Another reason to love this recipe is its versatility. Serve it as an appetizer, main course, or even as a party snack. It’s perfect for any occasion!
What’s In Chicken 65?
The magic of Chicken 65 lies in its marinade and spices. Here’s what you’ll need:
- Chicken: Boneless chicken pieces for quick cooking and even marination.
- Yogurt: Adds tanginess and tenderizes the chicken.
- Spices: A blend of red chili powder, turmeric, cumin, and garam masala creates the signature flavor.
- Ginger-Garlic Paste: Adds depth and aroma to the marinade.
- Lemon Juice: Enhances the tanginess and balances the spices.
- Curry Leaves: Adds a unique, aromatic flavor to the dish.
How To Make Chicken 65
This Chicken 65 recipe is simple and comes together in just a few steps. Here’s how to make it:
Step 1: Marinate the Chicken
- In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, cumin, garam masala, lemon juice, and salt.
- Mix well to coat the chicken evenly. Cover and let it marinate for at least 30 minutes (or up to 2 hours for deeper flavor).
Step 2: Fry the Chicken
- Heat oil in a deep pan or kadai over medium-high heat.
- Add the marinated chicken pieces in batches and fry until golden brown and crispy. Remove and drain on paper towels.
Step 3: Temper the Spices
- In the same pan, add a bit more oil if needed. Toss in curry leaves, green chilies, and a pinch of red chili powder.
- Sauté for 1-2 minutes until fragrant.
Step 4: Combine and Serve
- Add the fried chicken back to the pan and toss to coat it in the tempered spices.
- Garnish with fresh cilantro and serve hot.
Sides for Chicken 65
Pair your Chicken 65 with these delicious sides:
- Mint Chutney: A refreshing dip to balance the heat.
- Onion Rings: Adds a crunchy contrast to the spicy chicken.
- Steamed Rice: A simple base to soak up the flavors.
- Lemon Wedges: For an extra tangy kick.
Recipe FAQ’s
Can I Bake or Air Fry the Chicken?
Yes! For a healthier version, bake the marinated chicken at 400°F (200°C) for 20-25 minutes or air fry at 375°F (190°C) for 15-18 minutes, flipping halfway through.
How Spicy Is Chicken 65?
Chicken 65 is traditionally spicy, but you can adjust the heat by reducing the amount of red chili powder or green chilies.
How Long Does Chicken 65 Last?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan or oven to retain crispiness.
Other Recipes To Try
- Chilli Chicken: Indo-Chinese style chicken with a sweet and spicy glaze.
- Paneer 65: A vegetarian twist on Chicken 65 using paneer (Indian cottage cheese).
- Fish Fry: Crispy, spicy fried fish with South Indian flavors.
- Gobi 65: Spicy fried cauliflower for a unique vegetarian option.
Spicy Chicken 65
Ingredients
For the Marinade:
- 1 lb 450g boneless chicken, cut into bite-sized pieces
- ½ cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric
- ½ tsp cumin powder
- ½ tsp garam masala
- 1 tbsp lemon juice
- Salt to taste
For Frying and Tempering:
- Oil for frying
- 10-12 curry leaves
- 2 green chilies slit
- ½ tsp red chili powder
- Fresh cilantro chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, cumin, garam masala, lemon juice, and salt. Mix well, cover, and marinate for 30 minutes.
- Fry the Chicken: Heat oil in a pan. Fry the chicken in batches until golden and crispy. Drain on paper towels.
- Temper the Spices: In the same pan, add curry leaves, green chilies, and red chili powder. Sauté for 1-2 minutes.
- Combine and Serve: Add the fried chicken back to the pan and toss to coat. Garnish with cilantro and serve hot.
Notes
- Spice Level: Adjust the red chili powder and green chilies to suit your taste.
- Make Ahead: Marinate the chicken overnight for deeper flavor.
- Storage: Store leftovers in the fridge for up to 2 days.
Nutrition
Enjoy your homemade Chicken 65! Let us know how it turned out in the comments below!