The perfect appetizer to impress your guest that is spicy and aromatic bursty with curry flavors
Make the most succulent and juicy Hyderabadi chicken 65 ever with an easy recipe.
Have a look at the ingredients of chicken 65.
ginger garlic paste
Cut chicken breast in bite-size chicken cubes of ¾ inch. Then coat the cube with baking soda. Set aside to let the soda do the velveting magic.
After 20 minutes, wash the chicken thoroughly. This will wash away bitter baking soda.
Leave the chicken cube in the strainer to let the excess water drain naturally. Then pat-dry thoroughly to remove excess moisture.
Then, mix all ingredients in a bowl to make chicken batter. You may fry immediately or marinate in the fridge for up to 2 hours.
Add egg just before frying the chicken and mix well.
Heat oil in a wok and deep fry chicken on medium-high heat until golden and crispy. Fry in small batches without crowding the wok. Serve immediately.
To make tempered chicken 65, remove all oil from the wok leaving just 1 tablespoon. Add garlic, chilies, and curry twigs. When garlic is light golden add Kashmiri red chili.
Stir fry chicken in tempering for 2 minutes until fully coated and crispy. Serve Chicken 65 with a sweet and sour dip.
By Mariam Sodawater