full recipy of chicken 65

 

Chicken 65

Chicken 65 is a popular Indian appetizer or snack made with chicken that has been marinated in a spicy and tangy mixture of spices. It is then deep-fried until crispy and golden brown. Chicken 65 is often served with a chutney or sauce.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup cornstarch
• 1/4 cup rice flour
• Oil for deep-frying

Instructions:

1. In a large bowl, combine the chicken, lemon juice, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, black pepper, and salt. Mix well to coat the chicken.
2. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
3. In a separate bowl, combine the cornstarch and rice flour.
4. Remove the chicken from the refrigerator and dredge it in the cornstarch-rice flour mixture.
5. Heat the oil in a deep-fryer or large saucepan over medium heat.
6. Fry the chicken in batches for 3-4 minutes per batch, or until golden brown and cooked through.
7. Drain the chicken on paper towels.
8. Serve hot with your favorite chutney or sauce.

Tips:

• For a crispier chicken, you can double-fry it. After frying the chicken for the first time, let it cool completely before frying it again.
• If you don't have cornstarch, you can use all-purpose flour.
• You can adjust the amount of spice to your liking. If you prefer a milder dish, you can reduce the amount of red chili powder.
• Serve chicken 65 with your favorite chutney or sauce. Some popular chutneys that go well with chicken 65 are mint chutney, tamarind chutney, and tomato chutney.

Enjoy!

Here are some additional tips for making chicken 65:

• Use a deep-fryer or large saucepan to prevent the chicken from splattering.
• Make sure the oil is hot before adding the chicken. If the oil is not hot enough, the chicken will absorb too much oil and become soggy.
• Don't overcrowd the pan when frying the chicken. This will lower the temperature of the oil and the chicken will not cook evenly.
• Drain the chicken on paper towels to remove excess oil.
• Serve chicken 65 hot and crispy.