CHICKEN 65 RECIPE

Chicken 65 is a South Indian recipe with crunch and spic. It originated in the hotel Buhari, in 1965 Mr. A.M. Buhari (Madras) made chicken 65 first time. This is a very popular dish in India. Chicken 65 is very easy to make and tasty to eat. In this comprehensive guidance, I will share a whole Chicken 65 recipe. So, let's make a yummy dish.

INGREDIENTS

FOR MARINATE

1. 1 kg bone chicken (you also take boneless chicken)
2. 1/2 tsp salt
3. 1 1/2 tsp red chili
4. 1/4 tsp turmeric
5. 1/2 tsp gram masala
6. 3/4 tsp coriander powder
7. 1/4 tsp cumin powder
8. 1 tbsp ginger-garlic paste
9. 2 sprigs curry leaves
10. 4 cups cured (yoghurt)
11. 1 lemon juice
12. 2 tbsp cornstarch
13. 2 tbsp rice flour
14. 1 egg white

INSTRUCTION

1. Take a chicken in a bowl add the whole ingredients and mix well. After that rest the chicken in the refrigerator for about 1 hour to a maximum of 36 hours.
2. When you are ready to fry chicken add 2 cups corn starch and 2 cups rice flour to the chicken mix well and it will turn dry.
3. After that add 1 egg white and 2 cup curd and mix them well. You must have fairly coated chicken not too dry not too wet, Be careful.
4. Now heat the pan and add the oil, make the oil hot and gently pour the coated chicken into the pan. (NOTE: do not touch them for at least 2 minutes it will help the coating to remain on the chicken.)
5. Continue frying the chicken on medium heat until it turns into golden. After that remove the chicken from the steel colander.
6. On the other hand, rinse 2 sprigs of curry leaves and 4 to 5 green chilies. (Wash them and dry them with tissue, do not directly pour it into the oil.)
7. Fry the green chili until it blisters lightly. (NOTE: Always to fry green chili cut them into pieces otherwise it causes problems)
8. Transfer them to the chicken and enjoy with your family.

NOTE: This Chicken 65 recipe is restaurant-style. but if you want an extra punch then follow these steps and make chicken 65 extra yammlish.

FOR TEMPERING

1. 2 tbsp oil
2. Chopped garlic (as per the need)
3. 2 slite green chilies
4. 4 to 6 curry leaves
5. Chili garlic paste (as per the need)
6. 1/4 tsp salt
7. 2 tbsp water

INSTRUCTION FOR TEMPERING

1. Take a pan pour 2 tbsp oil add chopped garlic, 4 to 5 sprig curry leaves, 2 slite green chili, and fry them until leaves turn crisp.
2. Add chili garlic paste (as per the need), 1/4 tsp salt, 2 tbsp water, and take the leaves and green chili side of the pan. Make sure the flame is low.
3. Cook it until water is evaporated and it goes thick. Then add the fried chicken and mix them well.
4. Garnish it with curry leaves, and lemon juice, and enjoy.

Hope you enjoy your Chicken 65 with your family! 💖