Chicken 65 is a deep fried spicy dish introduced in a hotel of India in 1965 as a snack or entree dish. The main flavor of dish can be attributed to spice of red chilies but the exact set of masala and ingredients may vary. There are so many ways to make chicken 65 and all are totally different from one an other. Hyderabadi chicken 65, restaurant style chicken 65, Andhra style chicken 65 and etc. Chicken 65 can be an amazing party appetizer and a party please dish. This popular south Indian appetizer is made by marinating and frying chicken bites coated with flour and spices.
Today's recipe is about soft and juicy chicken 65 that you can easily prepare at home. I used boneless chicken in it but you can use chicken thighs or simple chicken with bones as well. For crispy and spicy chicken 65 I used rice flour in it. Curry leaves are an essential element of its marination for enhance flavor. I hope you will try and enjoy this recipe.
In a mixing bowl add chicken along with yogurt, salt, red chili powder, ginger garlic paste, curry leaves powder, cumin powder, black pepper powder and red food color.
Give a good mix to everything.
Cover the bowl and let the chicken marinate for 1-2 hours. (If you marinate it overnight the chicken will become more juicy and soft).
After marination add chopped fresh coriander leaves and rice flour in the chicken.
Mix everything well so that chicken could be well coated with flour.
In a pan heat enough oil for deep frying the chicken on medium flame.
Add the marinated chicken and fry on medium flame till it turn golden and crispy from outside and tender from inside.
Take out and drain the access oil from it.
Hot and spicy chicken 65 is ready to enjoy.
________________ Traka for Chciken 65 (optional)_______________
You can also temper (tarka) the chicken 65 after preparation but this step is an optional.
In a pan add cooking oil and heat it on very low flame.
Then add ginger garlic paste and stir fry it for few seconds.
Add chopped green chilies and curry leaves in it. Fry these on medium flame as we need to cook the green chilies at this stage.
Then add chicken and coat it well with prepared tarka. Let it cook with tarka for 1-2 minutes.
At the end sprinkle some black pepper powder.
_____Note: You may add chopped fresh coriander while marinating as well.
You can skip the tarka as the chicken itself tastes very delicious. Its your choice. I did not used tarka for my recipe as i like the chicken without tarka.
Some recipes on internet uses different sauces in Traka but that is not an authentic recipe. Original restaurant style chicken 65 recipe does not involve any sauce in it. But if you don't like it dry you can only add chili garlic sauce in tarka.
