Chicken 65 is a popular South Indian street food appetizer. One that any Hyderabadi (a metropolis in South India) could easily relate to! It’s also my husband’s favorite 🙂
What is Chicken 65?
Chicken 65 is crispy fried chicken coated in an aromatic juicy sauce with slight tempering. It’s a quick, tasty appetizer for a weekend meal with family and friends.
Serve it as an appetizer or a main dish, but the more popular is its appetizer version.
Related Recipes: Chicken seekh kebab, Chicken Shami Kebab, Chicken Tikka Kebab
The food color, chili sauce and ajinomoto are predominant ingredients in most versions of this recipe and isn’t mandatory. We can make this dish with basic ingredients in our kitchen without compromising the taste.
I use a whole egg (egg white and yolk) to coat the chicken pieces. Adding an egg helps retain the moisture in the chicken and keeps the pieces succulent.
To cut the cholesterol, egg whites can also be used. If you want to avoid the egg completely, then substitute it with beaten yogurt or buttermilk.
As with any popular dish, Chicken 65 has many versions across India. Sharing my version of this delectable dish. Hope you get to make it and enjoy with family and friends!
- 1 lbs Boneless skinless Chicken thighs or 1/2 kg chicken. Cut into 1/2 inch pieces. Chicken breasts can also be used.
- 2 tsp Ginger garlic paste
- 2 tsp Corn flour or corn starch
- 1 whole egg or 2 egg whites
- 1 tsp Black pepper
- 1-2 tsp Red chilli powder based on your preference
- 1/4 tsp Turmeric
- 1 inch Ginger minced
- 2 Garlic cloves minced
- 7-8 curry leaves
- 1 tsp Cumin seeds
- 4-5 drops red food color (optional) 1 tsp Kashmiri red chili powder can also be used for color instead.
- 2-3 whole Green chili chopped or Jalapeño (deseeded or with seeds)
- 2 tbsp Cilantro chopped for garnish
- Salt to taste
- oil for frying
- Take chicken pieces in a medium sized bowl and add 1 tsp ginger garlic paste, salt and 1/2 tsp black pepper. Mix well.
- In a separate bowl, break an egg and whisk it. Add it to the chicken pieces. Next add corn flour. Mix well so that all the pieces are coated.
- Heat oil in a frying pan or wok. Add chicken pieces, enough to cover the pan/ wok and easy to work with. Fry until lightly golden. Drain and remove on an absorbent paper towel to remove excess oil.
- Repeat the same for all the chicken pieces.
- In a medium non stick sauce pan, heat oil for tempering (about 1 tbsp).
- Add cumin seeds, curry leaves, 1 tsp ginger garlic paste, ginger and garlic. Cook for 1/2 minute.
- Now add red chili powder, turmeric and remaining black pepper. Cook for another 1/2 minute. Add water to get a thick consistency paste.
- Add the red food color, green chilis (or jalapeños) and salt if required.
- Now stir in the fried chicken pieces. The paste should coat all pieces.
- Remove from heat and transfer to serving dish.
- Garnish with cilantro and enjoy!
- Beaten yogurt or buttermilk can be used, to exclude egg completely.
- Adding food color is optional. You could use ‘Kashmiri’ red chili powder (available at Indian groceries) for color as well.