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A fiery and tangy fried chicken appetizer from Hyderabad. Crispy chicken bites are tossed in a flavorful tempering of curry leaves, yogurt, and green chilies, making it an irresistible starter for any occasion.
For 4 servings
Marinate the Chicken
Deep Fry the Chicken
Prepare the Tempering (Tadka)
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A fiery and tangy fried chicken appetizer from Hyderabad. Crispy chicken bites are tossed in a flavorful tempering of curry leaves, yogurt, and green chilies, making it an irresistible starter for any occasion.
This hyderabadi recipe takes 40 minutes to prepare and yields 4 servings. At 430.49 calories per serving with 43.11g of protein, it's a moderately challenging recipe perfect for snack or lunch or dinner.
Toss and Finish
Serve
Replace chicken with paneer cubes, mushrooms, or gobi (cauliflower) florets. Adjust marination and frying times accordingly.
Instead of deep-frying, bake the marinated chicken at 400°F (200°C) for 15-20 minutes or until cooked through, or use an air fryer.
Increase the number of green chilies or add a teaspoon of red chili flakes to the tempering for an extra kick of heat.
To make a semi-dry version, add a splash of water or chicken stock along with the yogurt in the final step and simmer for a minute.
Chicken is a high-quality lean protein, essential for muscle growth, repair, and overall body function.
Spices like turmeric, ginger, and garlic contain compounds with anti-inflammatory and antioxidant properties that can support overall health.
The capsaicin in green chilies can provide a temporary boost to your metabolism, aiding in calorie burning.
A typical serving of Hyderabadi Chicken 65 (around 215g) contains approximately 450-550 calories, primarily from the chicken and the oil used for deep-frying.
While delicious, Hyderabadi Chicken 65 is a deep-fried dish, making it high in fat and calories. It's best enjoyed in moderation as an occasional treat. It does provide a good amount of protein from the chicken.
The origin is debated, but the most popular story attributes it to the Buhari Hotel in Chennai, where it was supposedly the 65th item on the 1965 menu. Other theories suggest it's made from 65-day-old chickens or uses 65 different types of chili peppers.
Yes, for a healthier version. Marinate the chicken as directed, then spray the air fryer basket and chicken pieces with oil. Air fry at 375°F (190°C) for 15-18 minutes, flipping halfway, until golden and cooked through. Then proceed with the tempering step.
The key to crispiness is a double fry. First, fry the chicken until it's about 80% cooked, then remove and let it cool slightly. Increase the oil temperature and fry it again for 2-3 minutes just before tempering. Also, ensure you use rice flour in the marinade.
To prevent curdling, always whisk the yogurt until it's completely smooth before adding it to the pan. Crucially, reduce the heat to the absolute lowest setting and stir the yogurt mixture quickly and constantly for about 30 seconds after adding it.