Best 5 Chicken 65 4 Variations Recipes

CHICKEN 65 RECIPE

Steps:

• Cut the chicken to approximately 1 by 1 inch pieces. Try to keep the sizes as uniform as possible, this helps in getting all the pieces fried evenly.
• To a large mixing bowl, add chicken, salt, turmeric, red chilli powder, garam masala, ginger garlic paste, lemon juice, yogurt and finely chopped curry leaves.
• Mix well and cover. Marinate for a minimum of 1 hour. You can refrigerate for upto to 36 hours.
• Prepare all the ingredients for tempering before frying the chicken. Pat dry the curry leaves and deseeded green chilies. Keep them aside. To a small bowl add the red chili powder, sugar, crushed garlic or paste & 2 tbsps water. Mix together to get a thick paste. Keep this aside.
• On a medium flame, heat oi in a heavy bottom deep pan for frying. While the oil heats up, add cornstarch, rice flour and egg white to the marinated chicken.
• Mix well to coat the chicken well with flour and eggs or yogurt. The coating should be moist and not runny or too dry. If it is too dry, you may splash some water and mix well.
• Test if the oil is hot enough by dropping a pinch of batter in the hot oil. It must come up immediately without becoming brown. If it sinks and remains there, it means the oil is not hot enough yet.
• When the oil is hot enough, gently drop the chicken pieces into the oil. Do not crowd the pan.
• Do not disturb the chicken pieces for 2 minutes. Stir and let them cook on a medium heat until crisp and golden. Reduce the heat slightly and let them fry the last 1 minute until deep golden & really crisp.
• Remove them to a steel colander and continue to fry them in batches.
• Once you are done with the chicken, reduce the flame to lowest and place 2 sprigs of curry leaves on a skimmer or strainer ladle and gently lower to the hot oil. Fry the curry leaves until crisp. Remove to the colander.
• Place your slit and deseeded green chilies on the strainer ladle and lower it to the hot oil. Fry them until blistered. Turn off the heat. Toss all of these and serve this Chennai style Chicken 65 immediately or go ahead with the tempering below.
• To Bake in the oven, preheat the oven to 200 C or 390 F for at least 15 mins. Place the chicken pieces on a tray lined with parchment paper or foil. Bake for 35 to 40 mins, flipping after 20 mins. When the chicken is almost done, Place the curry leaves and slit green chilies. Broil for 2 mins. Adjust the baking time as every oven is different.
• Place the chicken on an air fryer parchment paper (perforated parchment paper). Air fry at 375 F or 180 C for 8 minutes, flip them and air fry for another 3 to 4 mins depending on how dry or crispy you want it. Place the sprig of curry leaves and slit green chilies and air fry for 2 more mins. Adjust the timings a bit as every air fryer is different.
• Pour 2 tablespoons oil to wok. You can use fresh oil or use the same fried chicken oil. When the oil turns hot, add chopped garlic, 5 to 6 curry leaves and 2 slit green chilies. Stir fry until the curry leaves turn crisp, do not brown the garlic.
• Slide the curry leaves and the chilies to a side in the wok. Pour the chilli garlic paste, 2 tablespoons water and salt. Mix well and let it cook on a medium heat until all of the water evaporates.
• Taste test the fried chicken and the sauce too. Adjust your sauce to your liking, by adding more salt or red chilli to your taste.
• Once it is done, you should have a thick oily chilli sauce in the wok. Add the fried chicken (set aside the previously deep fried curry leaves and green chilies for garnish).
• Turn off and Toss well to coat the chicken with the tempering. Garnish chicken 65 with crunchy curry leaves and green chilies. Squeeze some lemon juice and serve with fresh cut raw onions.

CHICKEN 65

Steps:

• Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.
• Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.
• Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.
• Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.

INDIAN CHICKEN 65

Steps:

• Mix chicken, curry leaves, yogurt, garlic paste, chili powder, coriander, garam masala, and ginger together. Cover and let marinate in a refrigerator for 2 hours.
• Add a few drops of red food coloring and mix so that chicken becomes tinted with red.
• Heat 2 inches oil in a deep saucepan over medium heat. Lower chicken pieces carefully into the hot oil, working in batches, and fry, stirring frequently, until browned and no longer pink in the centers, about 5 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken pieces.

CHICKEN 65

Steps:

• mix the chicken in the marinade n leave for 1 hr, if you dont have the time then go ahead to the next step.
• put in the egg n corn flour n mix to coat well n make the marinade to stick to the chicken pieces.
• heat oil for frying, n fry the chicken pieces till light golden brown.
• make the yougurt mix n put in a bowl nearby while frying.
• as you take out the chicken pieces just dip them directly into the yougurt mix.
• when done with the chicken, take another pan & heat the oil for tempering.
• add the green chillies (you can slit them in the middle if you want an even spicier curry) & curry leaves, cover immidiately with a lid because the oil will splutter alot.
• fry till charred,or blackened, be careful at this stage n lower the heat before opening the lid.
• take this pan away from the heat and add the chicken n yougurt mix.
• put it back on the heat, lower the heat n cook till the liquid from the yougurt dries up, & a dry curry is left.
• serve.

CHICKEN 65 (4 VARIATIONS)

Steps:

• Marinade:
• Mix all ingredients well, except chicken drumsticks. Add drumsticks and put it in refrigerator for about 4 hours or overnight.
• Cook the drumsticks and marinate on stovetop at medium heat til they are tender.
• Bring it to a boil. Cook covered 15 minutes. Remove the lid. Let it cool.
• Use a slotted spoon to remove the chicken and set it aside.
• Add egg and flour to cooked marinate. Beat it into a batter. Adjust salt and pepper if needed.
• Pre-heat deep fryer at 350º F. Coat chicken in batter. Deep fry 3 to 5 minutes.
• Method #1 - Baked Dry Chicken 65 -.
• Marinate chicken. Remove the chicken from marinate. Baste chicken with ghee (clarified butter) and bake in an oven preheated to 425F for 20 minutes. Serve it as a finger food. Cook the marinade and use it as a dipping sauce.
• Method #2 - Crispy Deep fried Chicken 65
• Marinate chicken. Remove the chicken from marinade. Cook the chicken with marinade on stove top til chicken is almost done, about 15 minutes if boiling. Remove from the marinade. Add flour to marinade and make it into a batter. Deep fry battered chicken at 350º F for five minutes. Serve it as a finger food.
• Method #3 - Curry Chicken 65
• Marinate chicken. Remove from marinade. Heat ghee (clarified butter) in a pan. Brown the chicken, return to the marinade. Simmer on low heat, covered. Cook for about 25 minutes till done.
• Method #4 - Stir-fried Chicken 65
• Substitute chicken breast for drumsticks. Marinate it. Remove from marinade. Stir fry in hot pan about 6 to 8 minutes. Cook (heat to boiling) the marinade and serve as dip or return to cover the fried chicken.