Recipe52.com

Step by step Asian Chicken Recipes| Pakistani recipes

Indian Pakistani Chicken Recipes, Snacks, Starters

Hyderabadi Chicken 65 Recipe |Step by Step

Step by step recipe of Hyderabadi Chicken 65 recipe
This is super easy, super variant, and super famous Indian Chicken starter. Unlike other fried chicken that become dry upon cooling. Chicken 65 is a winner because after frying, we season the chicken with aromatic spices; this keeps the chicken juicy. This chicken has many many version so feel free to do changes and make your own.

Origin of Chicken 65

There are many stories about the origin of Chicken 65 and all them too bizarre to be taken seriously.

  • Chicken 65 is called so because of 65 spices used to make it. Now who can eat such spicy chicken?
  • It was made for Indian soldiers as a quick meal during the war of 1965. It’s definitely not a war food.
  • The chicken used to make this dish was 65 days old. Really?
  • The chicken was cut in 65 pieces to make this dish.
  • This chicken was served to soldier in Chennai Canteen. The serial number for this dish was 65.
  • Last one that make sense is that it was served in Buhari Restaurant in Tamil Naidu. This dish was developed by A.M Buhari, the owner in the year 1965.

My other similar recipe

Fried Chicken Nuggets Recipe

Corn Cheese Balls

How to make Hyderabadi Chicken 65 recipe

Hyderabadi Chicken 65 recipe
Prep Time
5 mins
Cook Time
20 mins
Resting time
30 mins
Total Time
25 mins
 

Unlike other fried chicken that become dry upon cooking. Chicken 65 is a winner because after frying season the chicken with aromatic spices. 

Course: Snack, Starter,
Cuisine: Hyderabadi, Indian
Servings: 6
Ingredients
Marinate chicken
  • 500 grams chicken cubes
Spices
  • tablespoon ginger garlic paste
  • ¾ tablespoon red chilli powder
  • ½ tablespoon soy sauce
  • 1 teaspoon cumin powder
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper powder
  • ¼ teaspoon turmeric powder
Flours
  • 3 tablespoon corn flour
  • 3 tablespoon plain flour
  • 2 tablespoon rice flour
Other
  • 2 tablespoon lemon juice
  • 1 tablespoon yogurt
  • 2 tablespoon ketchup
  • 1 egg
  • Oil to fry
Make seasoning
  • 1 tablespoon oil
  • ½ tablespoon garlic
  • ¼ teaspoon mustard seeds (rai dana)
  • 8-10 curry leaves
  • 6 green chillies ,seeded removed and slit in to slices
  • 1 teaspoon red chilli powder
  • cup ketchup
  • 2 tablespoon water
Instructions
Marinate Chicken
  1. Wash and dry chicken cubes thoroughly.
  2. In a bowl mix all ingredients to marinate chicken ( Spices, Flours, Other) thoroughly.

  3. Set aside for 30 minutes or over night in refrigerator.

  4. Just before serving deep fry chicken in wok on medium heat until golden and crispy.

For Seasoning
  1. Remove oil from wok, wipe with tissue. In same wok add 1 tablespoon oil and fry garlic, mustard, curry leaves and green chillies for 1 minute on medium heat.

  2. Now , add red chilli powder, ketchup and water. Mix well and stir in fried chicken. Coat chicken with seasoning and cook until heated well.
  3. Serve hot with onion slices and lemon wedge.

Step by step Hyderabadi Chicken 65 recipe

Take chicken in a bowl.

Add all the ingredients to marinate chicken in a bowl.

Mix well and also add an egg. (I forgot to add rice flour in first photo so I added in second.)

Mix well and marinate for at least 30 minutes or preferably 2 hours in fridge.

Then, deep fry chicken on high heat until golden and crispy.

Fry chicken in 2-3 batches and set aside. (Tip: Prepare tempering in same wok. Remove oil from the wok and wipe with a tissue. )

Heat 1 tablespoon oil in the wok and fry garlic, mustard, curry leaves and green chilli for 1 minute.

Add ketchup and red chilli powder.

Mix well.

Add fried chicken and coat evenly with seasoning. And cook for 2-3 minutes until chicken is thoroughly heated.

 Hyderabadi Chicken 65 recipe

Serve hot!

Comments

Theme by Anders Norén

%d bloggers like this: