Chicken 65 | How to make Restaurant style Chicken 65
Chicken 65 Kerala Style is a popular hot and spicy Indian appetiser. Chicken pieces are marinated with yogurt that is spiced with Indian spices and deep fried until crispy and golden brown, then flavoured with lots of curry leaves and green chillies. This restaurant style Chicken 65 makes a perfect starter to entertain friends and family.
Prep Time5 minutesmins
Cook Time20 minutesmins
Marination30 minutesmins
Course: Appetizer, Indian starter, Side Dish, Snack, starter
500gmsBoneless ChickenI used boneless thighs and cut them into bite sized pieces
5-6tbspChilli garlic sauceI used store bought
1tbspGarlicfinely chopped
15-20Curry leaves
5-6Green chilliesSliced
Oil for deep frying
Marination
7-8Dried red chillies
1inchGinger
3-4large Garlic cloves
1tspCumin seeds
1 1/2tspFennel seeds
1 1/2tspCoriander seeds
1/2tspBlack peppercorns
2-3tbspLime juice
4tbspYogurt
1tbspRice flour
1tbspCorn flour
1tspGaram masala powder
1 Egg
Salt as per taste
Instructions
Wash and cut boneless chicken into bite sized pieces.
Add dried chillies, ginger, garlic, pepper corns, fennel seeds, cumin seeds, coriander seeds, lime juice and yogurt in a mixer grinder and ground into a thick paste.
Add the prepared thick masala paste, garam masala powder and salt to the chicken pieces and mix everything well with hands.
Now add rice flour and corn flour to the marinated chicken and marinate for atleast 30 minutes.
Add an egg to the marinated chicken and mix everything well before frying the chicken.
Heat enough oil in a pan on medium heat for deep frying the chicken. Start frying the chicken in batches.
Fry until its crispy and golden brown in colour. Drain and keep it aside.
Toss in the fried chicken and mix it well with the sauce and curry leaves.
Serve it how with more chilli sauce and tea.
Notes
If you have tried this recipe, I would love to see your wonderful creation. simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram.