Restaurant Style Chicken 65 |Cooking|

Hi friends, I am back after a long hiatus! Life was too busy, so blogging took a back seat for a while. Finally, I am back today with a spicy and yummy chicken appetizer recipe, restaurant style chicken 65 which is quite popular in any Indian restaurant menu.

Restaurant style chicken 65 is a deep-fried chicken recipe which has numerous story behind its name. Some argue that the name was given because of the 65 ingredients that go into making this dish, some say that it is the 65^th item on the menu card whereas some say that this dish was popular in India in the year 1965. Whatever the story behind the dish, it is really yummy and delicious as an appetizer!

Like the story behind its name, Chicken 65 recipe has a lot of variations too. Sometimes it is only deep fried and served with fried curry leaves, whereas in some recipes the deep-fried chicken is tossed in a spicy thick sauce. This is my way of making it and my friends and family love it this way.

There are not many ingredients in this recipe and every time it comes out really yummy. It is an instant crowd pleaser in any party. Give it a try this weekend and am sure you will love it!

Other appetizer recipes you may like!

Tips:

Use chicken thigh pieces in the recipe as it will have a juicy and soft texture once fried. Add the amount of chili powder according to your taste. You may add slit green chilies for added spiciness.

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HOW TO MAKE RESTAURANT STYLE CHICKEN 65

YIELD: 4 Servings
PREP: 15 mins
COOK: 15 mins
READY IN: 1 hr 15 mins

A spicy Indian boneless chicken recipe, deep fried and tossed in a thick yogurt sauce. Served as an appetizer.

INGREDIENTS

1 lb boneless , skinless chicken thigh cut into bite size pieces
2 tablespoons ginger-garlic paste for the marination
2 tablespoons vinegar/lemon juice
1 teaspoon salt or to taste
1/2 teaspoon black pepper powder freshly ground
2 tablespoons cornflour/cornstartch
2 tablespoons rice flour
2 whole dry red chilies optional
1 medium shallot/red onion thinly sliced
4-5 cloves garlic finely chopped
2 sprigs curry leaves
1/2 cup plain yogurt lightly beaten
1/2 teaspoon salt or to taste
1 tablespoon kashmiri red chili powder
1/2 teaspoon red chili powder or to taste
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon garam masala powder
2-3 sprigs cilantro/coriander leaves finely chopped for garnish
1 cup white oil to deep fry

INSTRUCTIONS

1. Wash and pat dry the chicken pieces. In a bowl add the ginger-garlic paste, vinegar/lemon juice, salt and black pepper powder and mix well. Add the chicken pieces and coat each piece with the marination. Add the cornflour and rice flour and mix well. Cover and set aside for 40-45 minutes. You may keep in the refrigerator overnight.
2. Meanwhile prepare all the ingredients for the sauce. When ready, heat oil in a kadai/ wok and add the marinated chicken pieces in batch and fry at medium heat until the chicken pieces are golden brown in color. Drain and place on a plate lined with kitchen paper. Repeat with the rest of the chicken.
3. To make the sauce, in a separate pan heat 2 tablespoons of white oil and add the whole red chilies, finely chopped garlic ,shallot/red onion, curry leaves and saute for 2 minutes at medium heat. Add the cumin- coriander powder ,kashmiri red chili powder, chili powder, salt and garam masala powder and stir well. If needed add little water so that the spices do not burn. Lower the flame and finally add the beaten yogurt and mix well. Add the fried chicken and toss well with the sauce. Cook for 3-5 minutes at high.
4. Transfer to a serving plate and garnish with chopped coriander/cilantro leaves. Serve as an appetizer with tea or your favorite drink. Enjoy!