Recipe: Delicious Chicken 65

Chicken 65. Hot, spicy and a perfect chicken starter made in restaurant style. The flavour of the dish can be attributed to red chillies, but the exact set of ingredients for the recipe can vary. Its one of those popular dishes prepared in most of the dhabas and restaurants.

So juicy, rightly spiced and delicious. And it's so easy to make with this recipe. It is a popular South Indian chicken appetizer. You can have Chicken 65 using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken 65

1. It's of chicken.
2. Prepare 1/2 cup of Yogurt -.
3. Prepare 1 1/2 tbsps of Lemon juice -.
4. You need 2 tbsps of Rice flour -.
5. Prepare of chillies Dried Red -.
6. You need 2 inchs of Ginger - piece.
7. Prepare 6 cloves of Garlic -.
8. You need 1/4 tsp of Tumeric powder -.
9. Prepare 1/4 tsp of Coriander powder -.
10. Prepare 1 tbsp of Black peppercorns -.
11. Prepare to fry of Oil.
12. You need to taste of Salt.
13. Prepare of Curry leaves -.

It's a simple fried chicken recipe with plenty of spices and Chinese. The final dish is reminiscent of chicken nuggets—only these are tastier, spicier, grown-up nuggets!

Chicken 65 step by step

1. Grind the ginger, garlic, dried red chillies, peppercorns, tumeric and coriander powders with 10 of the curry leaves to a fine paste. You might need to add some water to help with the grinding.
2. In a seperate bowl, blend the yogurt, rice flour, lemon juice, salt and 4 tbsp of oil. Pour in the ground spice paste and mix it well. To this, add the chicken pices and marinate for an hour in the fridge.
3. An hour later, heat some oil in a fry pan and add the chicken pices in small batches and stir fry on high heat for a minute, tossing continously. Turn the pieces frequently, basting with the remaining masala. Cook until the oil separates and the chicken pieces get all crispy on the outside.
4. Finally add the remaining 10 curry leaves, toss well and drain on some absorbent paper before serving.
5. Garnish with some freshly chopped cilantro.
6. Serve this appetizer hot with some lemon wedges, fresh onion slices and a mint chutney. Or you can just serve it just as, the chicken is moist on the inside and is delish!.