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Hyderabadi Chicken 65 recipe
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4.83 from 17 votes

Hyderabadi Chicken 65 Recipe

Make the most succulent and juicy chicken 65 ever with an easy recipe. No long hours of marination just 30 minutes for that velvety soft bite. I bet you'll love this quick version.
Course Snack, Starter,
Cuisine Hyderabadi, Indian
Keyword chicken 65
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 6 Servings
Calories 255kcal

Ingredients

Prepare Chicken

  • 450 grams boneless chicken thigh cut in ¾ inch cubes
  • ½ teaspoon baking soda

Batter

  • tablespoon ginger garlic paste
  • ¾ tablespoon Kashmiri chicli powder sub with paprika for color
  • ½ tablespoon red chilli powder
  • ½ tablespoon light soy sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon salt or to taste
  • ¼ teaspoon ground pepper
  • ¼ teaspoon ground turmeric
  • 2 tablespoon lemon juice
  • 1 tablespoon curry leaves finely chopped
  • 4 tablespoon corn flour
  • 3 tablespoon rice flour

Other

  • 1 egg
  • Oil to fry

Make Tempering

  • 1 tablespoon oil
  • ½ tablespoon garlic chopped
  • 2 sprigs curry leaves (see notes)
  • 6 green chillies seeds removed and slit in to slices
  • 1 teaspoon Kashmiri chilli powder

Instructions

Prepare Chicken

  • Coat the cube with baking soda. Set aside for 20 minutes.
  • After 20 minutes, wash the chicken thoroughly. Leave the chicken cube in the strainer to let the excess water drain naturally. Then pat-dry with and kitchen towel.
  • In a bowl mix all ingredients of chicken batter. Add chicken and mix well.
  • Just before frying add egg and mix well.
  • Just before serving deep fry chicken in a wok on medium heat until golden and crispy. Fry in small batches without crowding the wok.

For Seasoning

  • Remove oil from wok leaving just 1 tablespoon oil. Fry garlic, curry leaves, and green chilies for 1 minute on medium heat. Add Kashmiri chili powder.
  • Mix well and stir fry the fried chicken for 2 minutes.
  • Serve immediately with a sweet and sour dip.

Video

Notes

  • Chicken: Use boneless chicken breast pieces that are cubbed in ¾ inches. This will keep the chicken pieces bite-sized and easy to cook.
  • Baking powder: We will use very little baking powder to coat the chicken and do the velveting magic. Since we will wash it away so you do not have to skip it.
  • Ginger garlic paste: This paste is easily available in Indian stores, you can substitute it with half and half ginger paste and garlic paste.
  • Curry Leaves: You can skip the curry leaves altogether and garnish with cilantro for an easy fix.
  • Kashmiri Chili powder: This ingredient adds color to the dish without food color. YOu can skip it with paprika.
  • Lemon Juice: Lemon juice adds both flavors and helps to tenderize. You can use thick yogurt as well.
 
 

Nutrition

Serving: 75grams | Calories: 255kcal | Carbohydrates: 13g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 799mg | Potassium: 207mg | Fiber: 2g | Sugar: 2g | Vitamin A: 611IU | Vitamin C: 120mg | Calcium: 43mg | Iron: 1mg