Are you craving a vibrant, flavorful dish that's both quick to make and incredibly satisfying? Then look no further! This Chicken 65 recipe is your answer. A staple of South Indian cuisine, Chicken 65 is famous for its fiery, tangy, and intensely aromatic flavor profile. Forget complicated recipes; this easy recipe delivers restaurant-quality taste right in your own kitchen. It's perfect for a quick weeknight dinner, a casual gathering, or even a spicy appetizer. Let's dive into this delicious journey!
Ingredients: What You'll Need for This Flavor Bomb
This recipe makes approximately 4 servings of this delicious, easy-to-make dish.
- 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 cup yogurt (plain, full-fat recommended)
- 2 tablespoons ginger-garlic paste
- 2-3 green chilies, finely chopped (adjust to your spice preference)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon black pepper powder
- 1/4 cup rice flour
- 1/4 cup all-purpose flour
- Salt to taste
- 3 tablespoons oil for frying
For the Marinade: Combine yogurt, ginger-garlic paste, green chilies, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, black pepper powder, and salt in a bowl. Add the chicken pieces and mix well, ensuring all the chicken is coated in the marinade. Cover and refrigerate for at least 30 minutes, or preferably for 2-3 hours to allow the flavors to fully infuse.
Step-by-Step Cooking Instructions: A Simple Guide
Step 1: Marinate the Chicken: This is the most crucial step for achieving that incredible Chicken 65 flavor. The longer the chicken marinates, the better it tastes!
Step 2: Prepare the Batter: In a separate bowl, whisk together the rice flour, all-purpose flour, and a pinch of salt.
Step 3: Coat and Fry: Remove the marinated chicken from the refrigerator. Add the chicken pieces to the flour mixture and gently coat them. Heat oil in a large pan or wok over medium-high heat. Carefully add the coated chicken pieces, ensuring not to overcrowd the pan. Fry in batches until golden brown and cooked through, about 5-7 minutes per batch.
Step 4: Serve: Drain the fried chicken pieces on a paper towel-lined plate to absorb excess oil. Serve hot, as a delicious appetizer or as part of a larger meal.
Cooking Tips for Perfect Chicken 65
- Don't overcrowd the pan: Overcrowding the pan will lower the oil temperature, resulting in greasy chicken that's not properly cooked. Fry in batches for best results.
- Adjust the spice level: Feel free to adjust the amount of green chilies and red chili powder to your liking. If you prefer a milder dish, reduce the amount of chili powder. For a fiery kick, add more!
- Marinate longer for better flavor: While 30 minutes is sufficient, marinating the chicken for a longer period (2-3 hours) will result in a more flavorful and tender dish.
Variations: Explore Different Flavors
- Add some lemon juice: A squeeze of fresh lemon juice at the end adds a nice tangy zing.
- Spice it up with curry leaves: Add a sprig of curry leaves to the marinade for an extra layer of aroma and flavor.
- Use bone-in chicken: For a richer flavor, use bone-in chicken pieces, adjusting the cooking time accordingly.
Nutritional Information (Approximate per serving):
- Calories: Approximately 300-350
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 10-15g
This Chicken 65 recipe offers a healthy balance of protein and flavor. Enjoy this delicious and easy-to-make Indian dish, perfect for a quick and satisfying meal. It's a guaranteed crowd-pleaser that will leave you wanting more!