Chicken 65 is a spicy deep fried chicken originated in India. Ingredients of this dish vary from person to person but main flavors come from the spicy peppers. The name chicken 65 is given because it was first served in the year 1965. Boneless chicken is marinated and then fried until crispy.
What are the ingredients for Chicken 65?
Chicken
I used boneless skinless chicken breast for this recipe but chicken thighs will also make juicy fried chicken. Cut the chicken into 1 inch pieces before marinating.
Chilies and peppers
I used three types of chilies for this recipe. Red chili, Kashmiri chili and green chilies in addition to black peppers in the yogurt sauce. Kashmiri chili is very mild and is mostly used for color purposes.
Red food coloring
I have used 1/4 tsp of red food coloring and it’s optional. You can use it if you prefer or omit it completely. Kashmiri red chili also gives this dish a vibrant color.
Deep frying
Chicken bites are deep fried in vegetable oil. Don’t over fry the chicken bites as they will also cook in the yogurt sauce and become chewy if overcooked.
Yogurt sauce
Chicken bites tastes so good after frying and I like to munch on them. Yogurt sauce is optional, if you like crispy chicken bites and want to serve as an appetizer, skip the yogurt sauce. Although yogurt sauce does provide an extra layer of flavor, I like to do that extra step to make it more spicy.
How to serve chicken 65?
I like to serve chicken 65 with green chutney and a slice of onion. Chicken 65 make a perfect appetizer and also a main dish. Serve it with the tortilla, chutney and a salad.
How to store leftover chicken?
Chicken 65 can be kept in the refrigerator in an air tight container for up to 3 days after marination. I would not recommend storing it after frying because it will no longer be crispy. However, any left over can be kept in the fridge and reheated as desired.
Chicken 65 Recipe
Ingredients
Ingredients for marination
- 2 lbs boneless chicken cut into 1 inch cubes
- 1/2 tsp salt or to taste
- 3/4 tsp red chili powder
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp black pepper powder
- 4 tbsp all purpose flour
- 4 tbsp corn starch
- 2 eggs
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2-3 tbsp lemon juice or lime juice
- 1/8 tsp red food coloring
Ingredients for Sauce
- 1/2 cup yogurt
- 1/2 tsp red chili or Kashmiri chili powder
- 1/2 tsp garam masala
- 1/2 tsp salt
- 2 tbsp oil
- 1 tsp cumin seeds
- 2-3 green chilies
- 1/8 tsp red food coloring
Oil for frying
Instructions
Marinate the chicken
- Cut chicken into bite size pieces.
- Mix all the ingredients of marination. Marinate the chicken pieces with all the ingredients for marinade for about 30 minutes.
Fry chicken
- Heat oil for deep frying.
- Fry your chicken for 5-6 minutes. Don’t over fry as it also has to cook with the sauce.
- Take the chicken out on a paper towel lined plate.
Make yogurt sauce
- For sauce, mix all of the ingredients of the sauce except for cumin seeds, oil and green chilies.
- Now heat 2 tbsp of oil in a pan. Add cumin seeds and green chilies. Let the cumin seeds crackle.
- Add yogurt mix and cook until oil separates.
- Add your fried chicken and only cook for 2-3 minutes until well combined.
- Don't over cooked the chicken it will harden.
- Serve with green chutney and sliced onions.
Video
Notes
- Do not over cook the chicken as it will be fried and then cooked with the yogurt sauce.
- Use paprika if Kashmiri red chili is not available.