Chicken 65, Chicken 65 | Hot & Spicy Chicken 65.

Chicken 65 | Restaurant Style Chicken 65 Recipe

Chicken 65 recipe |  Hot & Spicy Chicken 65 

 

 

You must have eaten a lot of dishes made from chicken and you also like to eat chicken recipes. Here we are talking about a delicious crispy & juicy chicken dish none other than Chicken 65. If you are a chicken lover, then you will love this recipe. You don’t need to rush to the restaurant anymore if you have all the ingredients at home for this lovely party appetizer.

One of the spiciest chicken delicacies of South Indian cuisine. It was introduced by Chennai’s famous Chef A.M. Buhari in 1965 at his Buhari Hotel, which is why it is called Chicken 65.

Follow our detailed recipe of Chicken 65 explained with step-by-step images, and you will get Chicken 65 like a restaurant. Whenever guests come at home or there is a small party at home, then serve chicken 65, the fun of your party will be doubled.

 

Course: –  Breakfast, Brunch, Lunch,
Prep Time: – 15  Minutes
Cooking time: – 15 Minutes
Total Time: – 30 Minutes
Servings: – 3 Peoples

Chicken 65 Video:

 

 

Ingredients for Chicken 65:

250 grams – boneless Chicken fillets (chicken thighs)
100 grams – Yoghurt
3 tablespoon – Rice flour
1 tablespoon – Cornflour
½  teaspoon – roasted Cumin seeds powder
1 tablespoon – Ginger Garlic paste
½ teaspoon – black Pepper powder
½ to 1 teaspoon – Salt (as per your taste)
1 tablespoon – Kashmiri red Chilli powder
½ teaspoon – Coriander powder
1 tablespoon – chopped fresh Curry leaves
6 to 7 drops – red food colour or powdered red food colour 1/4 teaspoon (Optional)
Oil for fry
Chopped coriander leaves, onion and green chilli for garnishing (optional)

 

Ingredients for Chicken 65, Chicken 65 | Hot & Spicy Chicken 65.

 

Method for preparing  Chicken 65 with step by step photos:

 

1 – Wash the Boneless chicken 2 to 3 times gently up to clear water runs out then cut the chicken into thin and small pieces.

 

2 – Now to marinate chicken pieces in a big mixing bowl. Take 100-gram yoghurt and add roasted cumin seeds powder, coriander powder, black pepper powder, salt (as per your taste), Kashmiri Red chilli powder, chopped fresh Curry leaves
and Ginger garlic paste also adds red food colour (optional).  Mix well and make it’s a thick batter.

 

Preparing batter for chicken 65, Chicken 65 | Hot & Spicy Chicken 65.

 

Mixing spices and yoghurt, Chicken 65 | Hot & Spicy Chicken 65.

 

3 – Further add chicken pieces to this batter and mix it gently and cover the bowl, keep aside.
Leave the chicken pieces marination for around 45 minutes up to an hour.

 

Adding chicken fillets to batter, Chicken 65 | Hot & Spicy Chicken 65.

 

Mixing chicken fillets with batter, Chicken 65 | Hot & Spicy Chicken 65.

 

4 – Add 3 tablespoon Rice flour to the marinated chicken.

 

Adding rice flour to marinated chicken, Chicken 65 | Hot & Spicy Chicken 65.

 

5 – Add 1 tablespoon Cornflour and mix well.

 

Adding Cornflour to marinated chicken, Chicken 65 | Hot & Spicy Chicken 65.

 

Mixing rice and corn flour with chicken, Chicken 65 | Hot & Spicy Chicken 65.

 

Chicken 65 ready for frying, Chicken 65 | Hot & Spicy Chicken 65.

 

6 –  After an hour heats the cooking oil in a kadhai or frying pan. when oil gets heated set the gas flame on medium flame.

 

7 –  Check if the oil is hot enough by dropping a small portion of batter. It must rise without browning too quickly. Then slide the marinated chicken pieces to hot oil and deep fry for 4-5 minutes without stirring and flipping. Do not stir immediately after leaving in oil otherwise the coating will go away.

 

Adding chicken to kadhai for frying, Chicken 65 | Hot & Spicy Chicken 65.

 

8 –  Now flip the pieces and fry for 5 to 7 minutes, till it will turn dark red in colour. (Don’t over fry otherwise it becomes blackish and the chicken will lose its juiciness and taste)

 

Flipping chicken pieces, Chicken 65 | Hot & Spicy Chicken 65.

 

Frying chicken 65, Chicken 65 | Hot & Spicy Chicken 65.

 

9 – When the chicken is cooked fully, bubbles will reduce.

 

10 –  Here’s our chicken 65 is ready 👍

 

Putting Chicken 65 in plate, Chicken 65 | Hot & Spicy Chicken 65.

 

11 – Now turn off the gas flame and remove chicken 65 to a serving plate and serve hot.

 

Chicken 65 in plate, Chicken 65 | Hot & Spicy Chicken 65.

 

12 – You can serve chicken 65 with onion, lemon, fried green chillies etc.

Chicken 65 in serving plate, Chicken 65 | Hot & Spicy Chicken 65.

 

 

Notes:-

1 – Always use chicken thighs for making this dish, as they are juicier and have high-fat content in them.

2 – You can use 1 egg in the marination. It keeps chicken pieces soft, but the egg smell will be there.

3 –  Don’t fry chicken pieces on a very high flame.

4 – Do not stir immediately after leaving in oil otherwise the coating will go away.

 

Chicken 65, Chicken 65 | Hot & Spicy Chicken 65.

Chicken 65 | Hot & Spicy Chicken 65 | Chicken 65 recipe | Restaurant Style Chicken 65 Recipe

Fahamida
One of the spiciest chicken delicacies of South Indian cuisine. It was introduced by Chennai's famous Chef A.M. Buhari in 1965 at his Buhari Hotel, which is why it is called Chicken 65.
Prep Time 15 mins
Cook Time 15 mins
1 hr
Total Time 30 mins
Course Appetizer, Snacks, Starter
Cuisine Indian
Servings 3 people
Calories 425 kcal

Ingredients
  

  • 250 grams boneless Chicken fillets (chicken thighs)
  • 100 grams Yoghurt
  • 3 tbsp Rice flour
  • 1 tbsp Cornflour
  • ½ tsp roasted Cumin seeds powder
  • 1 tbsp Ginger Garlic paste
  • ½ tsp black Pepper powder
  • ½ tsp Salt (as per your taste)
  • 1 tbsp Kashmiri red Chilli powder
  • ½ tsp Coriander powder
  • 1 tbsp chopped fresh Curry leaves
  • 6-7 drops red food colour or powdered red food colour 1/4 teaspoon (Optional)
  • Oil for fry
  • Chopped coriander leaves, onion and green chilli for garnishing (optional)

Instructions
 

  • Wash & cut the Boneless chicken into thin and small pieces.
  • Prepare batter for marinating Chicken by mixing yoghurt, roasted cumin seeds powder, coriander powder, black pepper powder, salt, Kashmiri Red chilli powder, chopped fresh Curry leaves and Ginger garlic paste also adds red food colour (optional)
  • Add chicken pieces to this batter and mix it gently and cover the bowl and keep it aside for 1 hour.
  • Add 3 tablespoons Rice flour to the marinated chicken.
  • Add 1 tablespoon Cornflour and mix well.
  • Heats the cooking oil in a kadhai or frying pan. when oil gets heated set the gas flame on medium flame.
  • Slide the marinated chicken pieces to hot oil and deep fry for 4-5 minutes without stirring and flipping. Do not stir immediately after leaving in oil otherwise the coating will go away.
  • Now flip the pieces and fry for 5 to 7 minutes, till it will turn dark red in colour. (Don't over fry otherwise it becomes blackish and the chicken will lose its juiciness and taste)
  • Here's our chicken 65 is ready 👍
  • Now turn off the gas flame and remove chicken 65 to a serving plate and serve hot.
  • You can serve chicken 65 with onion, lemon, fried green chillies etc.

Notes

1 - Always use chicken thighs for making this dish, as they are juicier and have high-fat content in them.
2 - You can use 1 egg in the marination. It keeps chicken pieces soft, but the egg smell will be there.
3 -  Don't fry chicken pieces on a very high flame.
4 - Do not stir immediately after leaving in oil otherwise the coating will go away.
Keyword chicken 65, chicken 65 hyderabadi recipe, chicken 65 ingredients, chicken 65 origin, chicken 65 recipe, Hot & Spicy Chicken 65, how to make chicken 65, Restaurant Style Chicken 65 Recipe, what is chicken 65

 

 

 

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