A fiery and crispy deep-fried chicken appetizer from South India. Bite-sized chicken pieces are marinated in a blend of spices, yogurt, and flours, then fried to perfection and tossed in a fragrant tempering of curry leaves and green chilies.
Prep20 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 serving
402cal
42gprotein
15gcarbs
Ingredients
500 g Boneless Chicken (Cut into 1-inch cubes, thigh meat recommended)
1.5 tbsp Ginger Garlic Paste
3 tbsp Curd (Whisked until smooth, preferably thick curd)
1 tbsp Lemon Juice
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
Achieve perfectly fluffy, soft, and separate grains of steamed rice every time with this foolproof recipe. An essential staple in Indian cuisine, this simple method forms the ideal base for a multitude of dishes like dal, sabzi, and rich curries.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
About Chicken 65, Steamed Rice and Vegetable Sambar
Crispy Chicken 65 with fluffy rice and tangy, fiber-rich sambar - a comfort food dream!
This andhra dish is perfect for lunch. With 962.0799999999999 calories and 59.68000000000001g of protein per serving, it's a nutritious choice for your meal plan.
19gfat
Corn Flour
2 tbsp Rice Flour (For extra crispiness)
1 pcs Egg White (Optional, for binding)
0.125 tsp Red Food Color (Optional, for classic vibrant red color)
2 cup Oil (For deep frying)
4 cloves Garlic (Finely chopped)
4 pcs Green Chilies (Slit lengthwise)
15 pcs Curry Leaves (From one sprig)
Instructions
1
Prepare the Chicken Marinade
In a large mixing bowl, combine the chicken cubes, ginger garlic paste, whisked curd, lemon juice, Kashmiri red chili powder, garam masala, turmeric powder, black pepper, and salt.
Add the corn flour, rice flour, and egg white (if using). For the classic vibrant color, add the red food color.
Mix thoroughly until every piece of chicken is evenly coated with the marinade.
Cover the bowl and refrigerate for at least 30 minutes. For best results and deeper flavor, marinate for 2-4 hours.
2
Deep Fry the Chicken
Heat oil for deep frying in a heavy-bottomed pan or kadai over medium-high heat until it reaches approximately 175°C (350°F).
Carefully place the marinated chicken pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches to maintain the oil temperature.
Fry for about 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Using a slotted spoon, remove the fried chicken and place it on a wire rack or a plate lined with paper towels to drain excess oil.
3
Temper and Finish the Dish
In a separate small pan or wok, heat 1 tbsp of oil over medium heat.
Add the finely chopped garlic and sauté for about 30 seconds until it becomes fragrant.
Add the slit green chilies and fresh curry leaves. Stand back as they will splutter. Sauté for another 30-45 seconds until the curry leaves turn crisp.
Add the fried chicken pieces to the pan and toss everything together for 1-2 minutes, ensuring the chicken is well-coated with the aromatic tempering.
Turn off the heat.
4
Serve
Transfer the Chicken 65 to a serving platter.
Garnish with fresh onion rings and lemon wedges on the side.
Serve immediately while it's hot and crispy.
Servings
4
Serving size: 1 cup
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup basmati rice
3 cup water (for cooking, plus more for rinsing)
Instructions
1
Rinse and Soak the Rice
Place 1.5 cups of basmati rice in a medium bowl.
Add cool water and gently swirl the rice with your fingertips. The water will become cloudy.
Carefully drain the starchy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
Add enough fresh water to cover the rice by an inch and let it soak for 30 minutes. This is key for long, fluffy grains.
After soaking, drain the rice completely using a fine-mesh sieve.
2
Cook the Rice
Transfer the drained rice to a heavy-bottomed saucepan with a tight-fitting lid.
Add 3 cups of fresh water.
Place the pan over medium-high heat and bring the water to a rolling boil.
Once boiling, give the rice one gentle stir to prevent sticking.
Immediately reduce the heat to the lowest setting, cover the pot securely, and let it simmer for 12-15 minutes.
Do not lift the lid during this time to keep the steam trapped inside.
3
Rest and Fluff
After 12-15 minutes, turn off the heat. Keep the lid on and let the pot stand undisturbed for another 10 minutes.
This resting period allows the residual steam to finish cooking the grains perfectly.
After resting, remove the lid and use a fork to gently fluff the rice, separating the grains.
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
