This is one of the best chicken appetizer or starter dish to be served in a party. It is a deep fried chicken dish that is very common in many Indian restaurants.
Whenever we dine out from Indian restaurants, my younger one always has only one demand “I want Chicken 65”. He is not even bothered of trying something new from the menu. He just wants his favorite dish:) While enjoying Chicken 65, he shoots his next demand. “Amma, Next time when we get chicken, can you make Chicken 65?” I convinced him that I would make it sometime later. Though it slipped my mind, he did not:) Every now and then when he see a chicken in the kitchen countertop, he reminds me of my promise. That is how I made this dish at home again after a long break.
I have tried Chicken 65 many times before, but last time when I made it, I was in cloud nine. It just took me down memory lane to the days of my hostel days in Hyderabad where I had the best memories of this tasty dish. A perfect restaurant style Chicken 65, with the home made goodness:) Yes, I have not used any red food coloring here and still have a good red color. If you wish to have a deeper red color like the restaurant style ones, you may use red food coloring. We served it with date tamarind chutney that goes really well with this starter dish.
- Chicken breast cleaned and cut in to small cubes 500 gm
- Ginger garlic paste 1 tbsp.
- Turmeric powder 1/2 tsp.
- Pepper powder 1/2 tsp.
- Kashmiri red chili powder 4 tsp.
- Lemon juice 1 to 2 tbsp. (depending on the sourness)
- Cumin powder 3/4 tsp.
- Garam masala 1/4 tsp.
- Yogurt 3 tbsp.
- Corn flour 1 tbsp.
- Rice flour 1 tbsp.
- Salt to taste
- Garlic minced 1 tsp.
- Dried red chilli 2
- Red chilli sauce 2 tbsp.
- Curry leaves 1 to 2 sprigs
- Sugar 1 tsp.(optional)
- Oil (I used canola oil. You can use any flavorless deep frying oil)
- Make a paste with ginger garlic paste, yogurt, lemon juice, corn flour, rice flour, turmeric powder, kashmiri red chili powder, pepper powder, cumin powder, garam masala and salt. Marinate the chicken pieces with the paste. Let it refrigerate for a minimum of 2 hrs or overnight.
- Heat about 1 to 2 cups of oil in a deep frying pan. Add enough oil so that chicken pieces can be completely covered in the oil. When oil is hot enough, fry the chicken pieces in 2 or 3 batches on medium to high flame. Make sure not to overcrowd the chicken pieces. Fry chicken pieces turning once in a while on both sides until they are golden brown. Adjust the flame if the oil turns very hot. If oil is very hot, chicken pieces may turn very dry.
- Drain chicken pieces in to a paper towel.
- Heat 1 tbsp oil in a kadai or frying pan( can use a tbsp of same oil you used for frying or use fresh) on medium flame. When oil is hot, fry dried red chili. Add minced garlic and sliced green chillies and saute for a few seconds. Do not let it burn.
- Add curry leaves and fry. Add red chilli sauce and mix well. Add 2 tbsp water and cook for a few seconds. Now add fried chicken pieces and mix well.
- Sprinkle a tsp of sugar and mix well. This step is optional, but it gives a wonderful flavor to the chicken. Switch off the flame.
- While frying chicken, adjust the flame in between to ensure the inside of the chicken pieces are well cooked while outside coating is not over browned.
- Marinate chicken pieces for a minimum of 2 hours or overnight that makes the chicken pieces very tender. This step makes the fried chicken pieces soft and juicy.
- This is a medium spicy dish. Adjust the heat according to your taste preference.
- I used kashmiri chilli powder that gives a red color to the fried chicken. For a deeper red color, use red food coloring.
- I used Sriracha red chili sauce for sautéing chicken.