Chicken 65 or Hot and Spicy Chicken
Spice up your appetizer game with Chicken 65, a fiery and flavorful Indian fried chicken dish that's irresistibly crispy on the outside and tender on the inside. This popular favorite features boneless chicken thighs marinated in a bold blend of yogurt, ginger-garlic paste, Kashmiri red chili powder, and aromatic spices like coriander and cumin. Coated with a light, crispy layer of corn and rice flours, the chicken is deep-fried to golden perfection and then tossed with fragrant curry leaves and green chilies for an extra punch of flavor. Finished with a refreshing squeeze of lemon juice and a sprinkle of cilantro, Chicken 65 is the ultimate crowd-pleaser, perfect as a hot and spicy appetizer, snack, or party dish. Pair it with mint chutney or serve with lemon wedges for a finger-licking treat your guests will rave about!
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Ingredients
- 500 grams Boneless chicken thighs
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Yogurt
- 2 teaspoons Kashmiri red chili powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Black pepper powder
- 2 tablespoons Corn flour
- 1 tablespoon Rice flour
- 1 teaspoon Salt
- 2 tablespoons Water
- 500 ml Cooking oil
- 15 leaves Curry leaves
- 3 pieces Green chilies
- 1 tablespoon Lemon juice
- 1 tablespoon Chopped cilantro
Directions
Step 1
Cut the boneless chicken thighs into bite-sized pieces and set aside.
Step 2
In a mixing bowl, add ginger-garlic paste, yogurt, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, black pepper powder, corn flour, rice flour, and salt. Mix everything well to form a thick marinade.
Step 3
Add the chicken pieces to the marinade and coat them evenly. Let the chicken marinate for at least 30 minutes.
Step 4
Heat cooking oil in a deep frying pan over medium heat.
Step 5
Once the oil is hot, drop the marinated chicken pieces into the oil in small batches. Fry them until they are golden brown and crispy, about 5-7 minutes per batch. Remove the chicken pieces and place them on a paper towel to drain excess oil.
Step 6
In a separate pan, heat 1 tablespoon of the used oil and add curry leaves and slit green chilies. Sauté them for 1-2 minutes until they are fragrant.
Step 7
Add the fried chicken pieces back to the pan and toss them with the curry leaves and green chilies for 2-3 minutes.
Step 8
Drizzle lemon juice over the chicken and garnish with chopped cilantro.
Step 9
Serve hot as a starter or snack alongside mint chutney or a squeeze of lemon.
Nutrition Facts
| Serving size | (1193.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5476.5 |
| Total Fat 554.3g | 0% |
| Saturated Fat 84.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 435.1mg | 0% |
| Sodium 2744.6mg | 0% |
| Total Carbohydrate 43.0g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 5.5g | |
| Protein 106.7g | 0% |
| Vitamin D 14.4IU | 0% |
| Calcium 209.0mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 1633.1mg | 0% |
Source of Calories