Hey guys! Are you craving something spicy, delicious, and super satisfying? Then you've gotta try Chicken 65! This iconic Indian dish is a total flavor bomb, and I'm going to show you how to make a simple version right in your own kitchen. Trust me, it's easier than you think, and the results are absolutely worth it. Get ready to impress your friends and family with this restaurant-worthy dish! This recipe focuses on simplicity and achieving authentic flavors without complicated techniques.

What is Chicken 65?

Before we dive into the recipe, let's talk a little about what Chicken 65 actually is. Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India. While its exact origin story is shrouded in mystery (some say it was dish number 65 on a menu, others claim it involves 65 chilies!), one thing is for sure: it's incredibly addictive. The chicken is marinated in a blend of spices, ginger-garlic paste, and yogurt, then deep-fried to crispy perfection. Finally, it's often tossed in a flavorful tempering of curry leaves, chilies, and other aromatics.

Chicken 65's appeal lies in its perfect balance of flavors and textures: the crispy exterior, the tender and juicy interior, and the explosion of spicy, tangy, and savory notes. It's a popular appetizer or side dish served in restaurants all over India and has gained popularity worldwide. So, are you ready to learn how to make your own version? Let's get started!

Ingredients You'll Need

Okay, let's gather our ingredients. Don't worry, you probably already have many of these in your pantry. Here's what you'll need for this simple Chicken 65 recipe:

• Chicken: About 1 pound of boneless, skinless chicken thighs or breasts, cut into bite-sized pieces.
• Yogurt: 1/2 cup of plain yogurt. This helps to tenderize the chicken and adds a tangy flavor.
• Ginger-Garlic Paste: 1 tablespoon. This is a must for authentic Indian flavor.
• Spices:
  • 1 teaspoon red chili powder (adjust to your spice preference)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala
  • A pinch of black pepper
• Lemon Juice: 1 tablespoon. Adds brightness and acidity.
• All-Purpose Flour: 2 tablespoons. Helps to create a crispy coating.
• Rice Flour: 1 tablespoon. Adds extra crispness (optional, but recommended).
• Cornstarch: 1 tablespoon. Another key ingredient for a crispy coating.
• Egg: 1. Helps bind the marinade to the chicken.
• Curry Leaves: 1 sprig (about 15-20 leaves). These add a distinctive aroma and flavor.
• Green Chilies: 2-3, slit lengthwise (adjust to your spice preference).
• Oil: For deep-frying.
• Salt: To taste.
• Red Food Coloring: A pinch (optional, for that classic Chicken 65 color). While not essential, it does contribute to the dish's signature look.

Make sure you have all these ingredients ready before you start cooking. This will make the process much smoother and more enjoyable. Now, let's move on to the marinating process!

Marinating the Chicken

The marinating process is crucial for infusing the chicken with flavor and ensuring it's tender and juicy. Here's how to do it:

1. Combine the ingredients: In a large bowl, combine the chicken pieces, yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, black pepper, lemon juice, all-purpose flour, rice flour (if using), cornstarch, egg, salt, and red food coloring (if using). Mix well to ensure the chicken is evenly coated.
2. Massage the marinade: Gently massage the marinade into the chicken pieces. This helps the flavors penetrate the chicken more effectively.
3. Refrigerate: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. The longer the chicken marinates, the more flavorful it will be. If you're short on time, even 30 minutes of marinating will make a difference. The yogurt and lemon juice act as tenderizers, breaking down the chicken fibers and making it incredibly succulent. The spices work their magic, creating a symphony of flavors that will tantalize your taste buds.

While the chicken is marinating, you can prepare the other components of the dish, such as chopping the green chilies and getting the curry leaves ready. This will help streamline the cooking process later on.

Frying the Chicken

Now comes the fun part: frying the chicken to crispy perfection! Here's how to do it:

1. Heat the oil: Pour enough oil into a deep frying pan or wok to fully submerge the chicken pieces. Heat the oil over medium-high heat until it reaches a temperature of around 350°F (175°C). You can test the oil temperature by dropping a small piece of chicken into the oil. If it sizzles and floats to the surface, the oil is ready.
2. Fry in batches: Carefully add the marinated chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Overcrowding the pan will lower the oil temperature and result in soggy chicken. Fry the chicken for about 5-7 minutes per batch, or until it's golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
3. Remove and drain: Use a slotted spoon to remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. This will help keep the chicken crispy.

As you fry each batch, maintain the oil temperature to ensure even cooking and crispiness. If the oil starts to smoke, reduce the heat slightly. Once all the chicken is fried, it's time to move on to the final step: the tempering.

Tempering the Chicken 65

The tempering process is what elevates Chicken 65 from simple fried chicken to a truly special dish. It adds an extra layer of flavor and aroma that will leave you wanting more. Here's how to do it:

1. Heat oil in a pan: Heat about 1 tablespoon of oil in a separate pan or wok over medium heat.
2. Add curry leaves and green chilies: Add the curry leaves and slit green chilies to the hot oil. Sauté for a few seconds until the curry leaves start to splutter and release their fragrant aroma. Be careful not to burn the curry leaves, as this will make them bitter.
3. Add the fried chicken: Add the fried chicken to the pan and toss to coat it evenly with the curry leaves and green chilies. Sauté for another minute or two, allowing the flavors to meld together.
4. Serve immediately: Remove the Chicken 65 from the pan and serve it immediately. Garnish with extra curry leaves and a squeeze of lemon juice, if desired.

The tempering process is quick but crucial. The hot oil infuses the curry leaves and green chilies, releasing their essential oils and creating a complex aroma that complements the fried chicken perfectly. The slight charring of the curry leaves adds a smoky note that enhances the overall flavor profile.

Tips and Tricks for the Best Chicken 65

• Use high-quality chicken: The better the quality of the chicken, the better the final result will be. Opt for fresh, boneless, skinless chicken thighs or breasts.
• Don't skip the marinating: Marinating the chicken is essential for infusing it with flavor and ensuring it's tender and juicy. The longer the chicken marinates, the better.
• Fry in batches: Avoid overcrowding the pan when frying the chicken. This will lower the oil temperature and result in soggy chicken. Fry in batches to maintain the oil temperature and ensure even cooking.
• Maintain the oil temperature: Keep the oil temperature consistent throughout the frying process. If the oil is too hot, the chicken will burn on the outside before it's cooked through on the inside. If the oil is not hot enough, the chicken will absorb too much oil and become greasy.
• Don't overcook the chicken: Overcooked chicken will be dry and tough. Fry the chicken until it's golden brown and cooked through, but still juicy on the inside.
• Use fresh curry leaves: Fresh curry leaves are essential for the authentic flavor of Chicken 65. If you can't find fresh curry leaves, you can use dried curry leaves, but the flavor won't be quite as vibrant.
• Adjust the spice level: Adjust the amount of red chili powder and green chilies to your spice preference. If you're not a fan of spicy food, you can reduce or omit these ingredients.
• Serve immediately: Chicken 65 is best served immediately, while it's still hot and crispy. The longer it sits, the softer it will become.

Serving Suggestions

Chicken 65 is incredibly versatile and can be served in a variety of ways. Here are a few serving suggestions:

• As an appetizer: Serve Chicken 65 as a standalone appetizer with a side of mint chutney or raita.
• As a side dish: Serve Chicken 65 as a side dish with rice, naan, or roti.
• In a wrap: Wrap Chicken 65 in a warm naan or roti with some lettuce, tomato, and onion for a delicious and satisfying meal.
• In a salad: Add Chicken 65 to a salad for a protein-packed and flavorful meal.

No matter how you choose to serve it, Chicken 65 is sure to be a hit! Its irresistible flavor and crispy texture will leave everyone wanting more.

Variations and Substitutions

• Chicken 65 with Bone: While this recipe uses boneless chicken, you can also make Chicken 65 with bone-in chicken pieces. Just adjust the cooking time accordingly.
• Vegetarian Chicken 65: For a vegetarian version, substitute the chicken with paneer (Indian cheese) or cauliflower florets. Marinate and fry the paneer or cauliflower in the same way as the chicken.
• Dry Chicken 65: This recipe is for a semi-dry version of Chicken 65. For a completely dry version, omit the yogurt from the marinade and reduce the amount of oil used for tempering.
• Chicken 82 or Chicken 72: These are variations of Chicken 65 with slightly different spice blends and cooking methods. Feel free to experiment with different spices and techniques to create your own unique version.

Conclusion

So there you have it! A simple yet incredibly delicious Chicken 65 recipe that you can easily make at home. This dish is perfect for parties, gatherings, or simply a satisfying weeknight meal. With its perfect balance of spices, crispy texture, and irresistible flavor, Chicken 65 is sure to become a family favorite. Give it a try and let me know what you think! Happy cooking, and enjoy this classic Indian delicacy! I hope you guys enjoy this recipe and share it with your friends. Let me know in the comments if you have any questions or suggestions. Happy cooking!