CHICKEN 65
Chicken 65 is a popular spicy fried chicken dish, originating from Hotel Buhari, in Chennai, India whose flavor is due to the use of curry, chili, ginger, and mustard leaves.
Provided by Sarah-Eden Dadoun
Categories Appetizer
Time 30m
Number Of Ingredients 30
Steps:
- Whisk the dahi well until obtaining a smooth consistency. Set aside.
- Wipe off any moisture on the curry leaves and fry them in the still hot chicken vegetable oil.
- Drain on paper towels and set aside.
- Heat a pan with 1 tablespoon of oil.
- Add the cumin, mustard, garlic, curry leaves and green hot peppers.
- Brown them, stirring frequently, until the curry leaves become crisp.
- Then add the garlic paste, garam masala, red pepper flakes, sugar, dahi (or 1 teaspoon of vinegar and 2 tablespoons of water), and salt.
- Mix everything together quickly and, when the mixture is bubbling and becomes thick, add the fried chicken and mix well.
- Sauté over medium heat until chicken absorbs all the moisture, no more than 2 minutes. More time would make the chicken tough.
- Serve chicken 65 with chopped onions and lemons. Garnish with curry leaves.
Nutrition Facts : Calories 331 kcal, Carbohydrate 13 g, Protein 19 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 97 mg, Sodium 321 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN 65 RECIPE
This South Indian Chicken 65 is a flavor bomb! A crispy and delicious appetizer made with batter fried chicken, curry leaves and spices. Make it in the air fryer or in the oven for a healthier option.
Provided by Swasthi
Categories Appetizer
Time 30m
Number Of Ingredients 22
Steps:
- Cut the chicken to approximately 1 by 1 inch pieces. Try to keep the sizes as uniform as possible, this helps in getting all the pieces fried evenly.
- To a large mixing bowl, add chicken, salt, turmeric, red chilli powder, garam masala, ginger garlic paste, lemon juice, yogurt and finely chopped curry leaves.
- Mix well and cover. Marinate for a minimum of 1 hour. You can refrigerate for upto to 36 hours.
- Prepare all the ingredients for tempering before frying the chicken. Pat dry the curry leaves and deseeded green chilies. Keep them aside. To a small bowl add the red chili powder, sugar, crushed garlic or paste & 2 tbsps water. Mix together to get a thick paste. Keep this aside.
- On a medium flame, heat oi in a heavy bottom deep pan for frying. While the oil heats up, add cornstarch, rice flour and egg white to the marinated chicken.
- Mix well to coat the chicken well with flour and eggs or yogurt. The coating should be moist and not runny or too dry. If it is too dry, you may splash some water and mix well.
- Test if the oil is hot enough by dropping a pinch of batter in the hot oil. It must come up immediately without becoming brown. If it sinks and remains there, it means the oil is not hot enough yet.
- When the oil is hot enough, gently drop the chicken pieces into the oil. Do not crowd the pan.
- Do not disturb the chicken pieces for 2 minutes. Stir and let them cook on a medium heat until crisp and golden. Reduce the heat slightly and let them fry the last 1 minute until deep golden & really crisp.
- Remove them to a steel colander and continue to fry them in batches.
- Once you are done with the chicken, reduce the flame to lowest and place 2 sprigs of curry leaves on a skimmer or strainer ladle and gently lower to the hot oil. Fry the curry leaves until crisp. Remove to the colander.
- Place your slit and deseeded green chilies on the strainer ladle and lower it to the hot oil. Fry them until blistered. Turn off the heat. Toss all of these and serve this Chennai style Chicken 65 immediately or go ahead with the tempering below.
- To Bake in the oven, preheat the oven to 200 C or 390 F for at least 15 mins. Place the chicken pieces on a tray lined with parchment paper or foil. Bake for 35 to 40 mins, flipping after 20 mins. When the chicken is almost done, Place the curry leaves and slit green chilies. Broil for 2 mins. Adjust the baking time as every oven is different.
- Place the chicken on an air fryer parchment paper (perforated parchment paper). Air fry at 375 F or 180 C for 8 minutes, flip them and air fry for another 3 to 4 mins depending on how dry or crispy you want it. Place the sprig of curry leaves and slit green chilies and air fry for 2 more mins. Adjust the timings a bit as every air fryer is different.
- Pour 2 tablespoons oil to wok. You can use fresh oil or use the same fried chicken oil. When the oil turns hot, add chopped garlic, 5 to 6 curry leaves and 2 slit green chilies. Stir fry until the curry leaves turn crisp, do not brown the garlic.
- Slide the curry leaves and the chilies to a side in the wok. Pour the chilli garlic paste, 2 tablespoons water and salt. Mix well and let it cook on a medium heat until all of the water evaporates.
- Taste test the fried chicken and the sauce too. Adjust your sauce to your liking, by adding more salt or red chilli to your taste.
- Once it is done, you should have a thick oily chilli sauce in the wok. Add the fried chicken (set aside the previously deep fried curry leaves and green chilies for garnish).
- Turn off and Toss well to coat the chicken with the tempering. Garnish chicken 65 with crunchy curry leaves and green chilies. Squeeze some lemon juice and serve with fresh cut raw onions.
Nutrition Facts : Calories 531 kcal, Carbohydrate 17 g, Protein 30 g, Fat 37 g, SaturatedFat 7 g, Cholesterol 111 mg, Sodium 646 mg, Fiber 3 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 27 g, ServingSize 1 serving
SPICY YOGURT FRIED CHICKEN (SOUTH INDIAN)
This is one of my favourite south Indian Spicy Yogurt Fried Chicken handed over by my grandma." One of finger lickin good dish that would suit for all ocassions. Notes Start frying coated chicken immediately or else it will turn sticky.
Provided by Genga Elser @genga1968
Categories Rice Sides
Number Of Ingredients 5
Steps:
- Marinted chicked with chilli powder, garlic powder, Yogurt, Pin of salt, keep for one 1 hour in the refrigerator.
- In bowl no 1 take 2 cups of plain flower mixed with pinch of salt. In bowl no 1 take 2 cups of plain flower mixed with pinch of salt. In Bowl no 2 put 3 eggs add 1/4 cup water mix together put aside.
- Take the marinatd chicken dip in bowl no 1 (flour Bowl) , next dip in Bowl no 2 ( egg bowl) then go back dip in Flour bowl again. Repeat this method again ( twice 2 Coating)
- Preheat frying skilled or frying pan with good amount of Oil at 375 degree F, Start frying chicken immediately or else it will turn sticky Fry Chicken 8 to 10 mins till gold brown. Serve them with your favourite sauce. Enjoy...
BHATTI DA MURGH (INDIAN GRILLED CHICKEN WITH WHOLE SPICES)
Adapted from the chef Chintan Pandya of Adda Indian Canteen in Long Island City, Queens, this fiery, aromatic recipe calls for marinating whole chicken legs in yogurt, ginger-garlic paste and ground spices, then coating them in cracked whole spices before roasting. The ground spices imbue the meat with flavor while the whole spices add pungency and a wonderful crunch. At Adda, Mr. Pandya cooks these in a tandoor. But you can roast them in your oven, or cook them on the grill using indirect heat and a baking sheet. In either case, brushing the sizzling chicken skin with plenty of melted butter is the key to its rich taste and burnished crispness.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Pop the joint on each leg: Grasp a drumstick in one hand and a thigh in the other, and bend the joint back until you hear a crack. This helps the leg cook more evenly.
- Using a small knife, make a slash in the meaty part of each drumstick and thigh twice or three times, going all the way to the bone.
- In a large bowl, stir together garlic, ginger, vinegar, cayenne, garam masala and salt. Keep half the mixture in the bowl and set aside; rub remaining mixture all over chicken, getting underneath the skin. Refrigerate for at least 20 minutes (or up to 2 hours) while you prepare the yogurt marinade.
- Stir yogurt into the large bowl with ginger-garlic mixture, then stir in black pepper, clove, mace, anise, black cardamom (if using) and green cardamom. Transfer spice-rubbed chicken to yogurt mixture, tossing gently to coat.
- Cover and refrigerate chicken for at least 6 hours, and preferably overnight.
- When ready to cook, prepare the grill for indirect heat. (If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off.) Or heat oven to 450 degrees.
- Using a mortar and pestle, the flat side of a knife or a spice grinder for a very brief time, crack the cumin, coriander and red-pepper flakes but do not grind; you want a coarse texture here. Sprinkle spice mix onto chicken to coat each piece.
- Place a rimmed baking sheet on the unlit side of the grill or in the oven and let heat for 15 minutes. Carefully place chicken on the hot baking sheet and drizzle each piece with a little melted butter. Cover grill, if grilling. Let chicken cook for 25 to 35 minutes, drizzling with melted butter two or three times. The chicken is done when the skin is dark brown and the juices run clear when pricked with a knife.
- If you are grilling, you can sear the chicken over direct heat for 1 to 2 minutes per side just before serving to char the skin, but this is optional. Serve chicken on a platter, with lime wedges on the side.
SPICY YOGURT CHICKEN
Try a spicy twist with your chicken - this dish works well hot or cold. Instead of drumsticks, use chicken breasts cut into cubes and threaded onto skewers.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- With a sharp knife, make a few slashes in each drumstick.
- Mix the remaining ingredients in a bowl, season to taste.
- Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 minutes
- Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.
- If cooking indoors, heat oven to 400F and roast the drumsticks for 30 mins until chicken is cooked through.
People also searched
More about "spicy yogurt fried chicken south indian food"
HYDERABADI CHICKEN 65 WITH GRAVY - THE YUMMY DELIGHTS
From theyummydelights.com
5/5 (4)Total Time 30 minsCategory Snacks/StartersCalories 400 per serving
INDIAN FRIED CHICKEN RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.com
5/5 (1)Category Main-DishAuthor Nidhi Jalan for Food Network KitchenDifficulty Intermediate
RESTAURANT-STYLE CHICKEN 65 (AIR FRYER) - SIMPLE INDIAN MEALS
From simpleindianmeals.com
CHICKEN FRY RECIPE SOUTH INDIAN ANDHRA STYLE
From yummyindiankitchen.com
TAJ PALACE INDIAN CUISINE | WARRENTON, VIRGINIA, UNITED STATES
From tajpalacetandoor.com
LUNCH & DINNER - FRESH, LITE AND NATURAL - KALPASI
From kalpasi.com
MASALA FRIED CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
HYDERABADI CHICKEN - KHIN'S KITCHEN
From khinskitchen.com
RESTAURANT-STYLE CHICKEN 65 - MASALA AND CHAI
From masalaandchai.com
HOW TO MAKE SOUTH-INDIAN SPICY CHICKEN 65 AT HOME
From recipes.timesofindia.com
CHICKEN TIKKA MASALA {EASY INDIAN RECIPE}
From wellplated.com
INDIAN FRIED CHICKEN - SPICY FRIED CHICKEN | THE …
From greatcurryrecipes.net
INDIAN CLASSICS - CHICKEN 65 (SOUTH INDIAN STYLE SPICY …
From thetiffinbox.ca
TAJ PALACE INDIAN CUISINE 2 - WARRENTON, VA 20186 (MENU
From tajpalacewarrenton.com
CRISPY INDIAN SPICED YOGURT CHICKEN - THE NOSHERY
From thenoshery.com
INDIAN SPICED FRIED CHICKEN – THE CHICKEN THIGH GUY
From chickenthighguy.com
KHUKURI NEPALI CUISINE – BEST INDIAN AND NEPALI RESTAURANT IN …
From khukurinepalicuisine.com
EASY INDIAN FRIED CHICKEN WITHOUT FLOUR - WENT HERE …
From wenthere8this.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love