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Chicken 65 | Restaurant Style Chicken 65 | Spicy Chicken Fry | South Indian Style Chicken Fry Recipe
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Ingredients
- Chicken - 150 grams (Boneless; chopped into smaller cubes)
- Red chilli powder - 1 tablespoon
- Fennel powder - 1/4 teaspoon (or) crush 1/2 ts of fennel seeds and use it
- Cumin powder - 1/2 teaspoon
- Turmeric powder - 1/4 teaspoon
- Pepper powder - 1/2 teaspoon
- Ginger-Garlic paste - 2 teaspoons (or) grind 1 inch sized ginger and 3 garlic pods
- Curd - 1/2 teaspoon
- Vinegar / Lemon juice - 1/2 teaspoon
- Corn flour - 1 teaspoon
- Salt - As per taste (app. 1/2 tsp)
- Coconut oil / Sunflower oil - To deep fry or shallow fry the pieces
View Full Recipe at You Too Can Cook Indian Food…
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%20and%20I%20have%20finally%20started%20the%20meat%20chase.%20From%20now%20on%20you%20can%20expect%20more%20and%20more%20chicken%20recipes%20on%20my%20blog.%20There%20are%2035+%20chicken%20recipes%20already%20up%20on%20blog%20yet%20my%20love%20for%20chicken%20hasn't%20vanished.%20So%20after%20a%20long%20gap%20I%20got%20to%20prepare%20this%20spicy%20deep%20fried%20delicacy%20and%20enjoyed%20it%20all%20myself.%20There%20are%20a%20lot%20of%20versions,%20but%20I%20find%20this%20one%20close%20to%20the%20restaurant%20style.%20There%20is%20an%20Andhra%20Pradesh%20version%20popular%20over%20time,%20but%20the%20one%20I've%20posted%20is%20the%20Tamil%20Nadu%20special.%20I%20have%20been%20following%20this%20procedure%20for%20a%20very%20long%20time%20and%20it%20has%20never%20failed%20me%20taste-wise.%20Some%20restaurants%20use%20coconut%20oil%20for%20frying%20chicken%20as%20it%20gives%20a%20unique%20aroma%20and%20flavor,%20but%20you%20can%20use%20other%20ordinary%20cooking%20oil%20other%20than%20gingelly%20oil.%20As%20far%20as%20the%20name,%20I%20have%20wondered%20many%20a%20time%20on%20how%20they%20named%20this%20dish.%20I'm%20not%20sure%20how%20it%20originated%20or%20who%20named%20it,%20but%20I%20read%20on%20wikipedia%20that%20this%20chicken%20recipe%20was%20famous%20during%201965%20at%20the%20famous%20Buhari%20hotel%20in%20Chennai;%20and%20there%20were%20other%20claims%20too.%20Whatever%20the%20history,%20thanks%20to%20the%20person/team%20who%20brought%20such%20a%20spicy%20chicken%20treat%20into%20the%20South%20Indian%20menu.%3C/p%3E%3Cp%3EINGREDIENTS%3C/p%3E%3Cp%3EServes%201%20person%3C/p%3E%3Cp%3ETotal%20Preparation%20Time%20-%2015%20to%2030%20minutes%3C/p%3E%3Cp%3EPREPARATION%20METHOD%3C/p%3E%3Cp%3EWash%20chicken%20pieces%20well%20in%20water%20and%20drain.%20Pat%20dry%20the%20pieces%20using%20a%20tissue%20paper%20and%20(or%20take%20care%20to%20drain%20water%20completely)%20chop%20into%20smaller%20cubes.%3C/p%3E%3Cp%3ENow%20take%20these%20chicken%20pieces%20in%20a%20bowl%20and%20add%20all%20the%20ingredients%20except%20oil.%20Mix%20well,%20cover%20the%20bowl%20and%20set%20aside%20for%2010%20to%2020%20minutes%20(you%20can%20even%20marinate%20the%20chicken%20pieces%20for%2030%20minutes%20depending%20on%20the%20time%20availability)%3C/p%3E%3Cp%3EPlace%20a%20pan%20on%20flame%20pour%20enough%20oil%20to%20deep%20fry%20(or%20shallow%20fry)%20the%20chicken%20pieces.%20Using%20coconut%20oil%20gives%20a%20nice%20flavor%20but%20sunflower%20oil%20or%20any%20other%20odorless%20cooking%20oil%20can%20be%20used%20instead.%3C/p%3E%3Cp%3EAfter%20the%20oil%20turns%20hot%20(not%20steaming%20hot)%20gently%20slide%20the%20marinated%20chicken%20pieces.%20Deep%20fry%20on%20medium%20flame%20until%20it%20turns%20reddish.%20Do%20not%20crowd%20the%20pan,%20fry%20in%20batches.%3C/p%3E%3Cp%3EServe%20hot!!%3C/p%3E%3Cp%3ETIP%201:%20A%20secret%20to%20a%20nice%20flavorful%20chicken%2065,%20is%20adding%20more%20ginger%20garlic%20paste.%20But%20try%20not%20to%20add%20too%20much,%20as%20it%20will%20make%20the%20dish%20too%20hot.%3C/p%3E%3Cp%3ETIP%202:%20Coconut%20oil%20is%20used%20in%20many%20restaurants%20to%20fry%20chicken%20but%20you%20can%20use%20any%20kind%20of%20odourless%20cooking%20oil.%20A%20strict%20no%20to%20gingelly%20oil.%3C/p%3E%3Cp%3ETIP%203:%20Chicken%20pieces%20will%20stick%20to%20the%20pan%20if%20the%20oil%20is%20not%20hot%20enough.%20Also%20do%20not%20let%20oil%20to%20turn%20smoky%20hot,%20the%20outside%20will%20get%20burnt%20while%20the%20inside%20will%20stay%20raw.%3C/p%3E%3Cp%3ETIP%204:%20I%20have%20not%20added%20any%20food%20color,%20Add%20red%20or%20orange%20food%20color%20if%20you%20wish.%20But%20red%20chilli%20powder%20is%20enough%20to%20give%20a%20nice%20red%20tone%20to%20the%20pieces.%3C/p%3E%3Cp%3ETIP%205:%20You%20can%20use%20chicken%20pieces%20with%20or%20without%20bones.%20If%20using%20bone%20pieces%20make%20incisions%20on%20the%20flesh%20and%20fry%20on%20low%20flame.%3C/p%3E%3Cp%3ETIP%206:%20Never%20add%20even%20a%20drop%20of%20oil%20while%20marinating%20the%20chicken%20pieces,%20the%20wetness%20from%20chicken%20and%20ginger%20garlic%20paste%20is%20enough%20to%20bind%20the%20ingredients%20together.%20Sprinkle%20very%20little%20if%20needed.%3C/p%3E%3Cp%3ECheck%20out%20%20my%20other%2065%20recipes;%3C/p%3E){kind=link}