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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.
For 4 servings
Prepare the Chicken Marinade
Deep Fry the Chicken
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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.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 401.8 calories per serving with 42.2g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side.
Temper and Finish the Dish
Serve
Replace chicken with paneer cubes, mushrooms, or cauliflower (gobi) florets. Adjust marination time accordingly (paneer needs less time).
Instead of deep-frying, bake the marinated chicken in a preheated oven at 200°C (400°F) for 20-25 minutes, or use an air fryer until golden and cooked through. Then proceed with the tempering step.
Add 1/2 teaspoon of a hotter red chili powder (like cayenne) to the marinade and increase the number of green chilies in the tempering.
After tempering, add a splash of a mixture of 1 tbsp yogurt, 1 tsp red chili sauce, and a pinch of sugar. Toss quickly with the chicken for a slightly saucy finish.
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
This dish provides essential B vitamins like Niacin (B3) and B6 from chicken, which help in energy metabolism, nervous system function, and the formation of red blood cells.
Chicken is a good source of minerals like selenium, which acts as an antioxidant, and phosphorus, which is vital for healthy bones and teeth.
One serving of this Chicken 65 recipe (approximately 190g) contains around 400-450 calories, primarily from the chicken and the oil used for deep-frying.
Chicken 65 is a deep-fried dish, making it high in fat and calories, so it's best enjoyed in moderation as an occasional treat. The chicken itself is a good source of protein. For a healthier version, you can try baking or air-frying the chicken.
The origin is debated, but the most popular theory is that it was introduced in 1965 at the Buhari Hotel in Chennai, India. Other theories suggest it was made with 65-day-old chickens or used 65 different types of chili peppers.
Absolutely. The red food color is purely for aesthetic purposes to give it the classic vibrant look. You can omit it completely. Using a good quality Kashmiri red chili powder will still provide a nice, natural reddish hue.
Yes, you can marinate the chicken for up to 24 hours in the refrigerator. You can also fry the chicken ahead of time and store it in the fridge. When ready to serve, re-fry or bake it for a few minutes to heat through and regain crispiness, then toss it in the fresh tempering.
The most common reasons are overcrowding the pan, which lowers the oil temperature, or not having the oil hot enough to begin with. Frying in small batches and ensuring the oil is around 175°C (350°F) is key. Using rice flour in the marinade also contributes significantly to the crispiness.