healthy homemade food

Chicken 65 is a popular Indian appetizer that is known for its spicy and flavorful taste. Here’s a recipe for Chicken 65:

Ingredients:

500 grams boneless chicken, cut into bite-sized pieces
2 tablespoons ginger-garlic paste
1 tablespoon red chili powder
1 tablespoon Kashmiri chili powder (for a milder spice level)
1/2 teaspoon turmeric powder
1 tablespoon lemon juice
2 tablespoons corn flour
2 tablespoons all-purpose flour
1 tablespoon rice flour
1 teaspoon garam masala
1 teaspoon cumin powder
Salt to taste
Oil for deep frying
Curry leaves for garnishing
Lemon wedges for serving
For the marinade:

2 tablespoons yogurt
1 tablespoon ginger-garlic paste
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
Salt to taste
Instructions:

In a bowl, combine the boneless chicken pieces with all the ingredients mentioned for the marinade. Mix well to coat the chicken evenly. Allow it to marinate for at least 30 minutes, or refrigerate for a few hours for better flavor.

In a separate bowl, prepare a batter by combining the ginger-garlic paste, red chili powder, Kashmiri chili powder, turmeric powder, lemon juice, corn flour, all-purpose flour, rice flour, garam masala, cumin powder, and salt. Add a little water and mix until you get a thick batter consistency.

Heat oil in a deep pan or kadai over medium-high heat for deep frying.

Dip each marinated chicken piece into the batter, making sure it is coated well on all sides. Shake off any excess batter.

Carefully drop the chicken pieces into the hot oil, a few at a time, and fry until they turn golden brown and crispy. Make sure to cook the chicken in batches, so they cook evenly and the oil temperature is maintained.

Once cooked, remove the chicken pieces from the oil using a slotted spoon and place them on a kitchen towel to drain off any excess oil.

In the same pan, add a few curry leaves and fry them for a few seconds until they become crispy.

Return the fried chicken pieces to the pan with the fried curry leaves and toss them together for a minute, ensuring the chicken is coated with the flavors.

Remove from heat and transfer the Chicken 65 to a serving plate. Garnish with more curry leaves if desired.

Serve hot with lemon wedges on the side. Chicken 65 can be enjoyed as an appetizer or as a side dish with rice or roti.

Enjoy your homemade Chicken 65!