Chicken 65
Juicy boneless chicken pieces are marinated in a zesty mix of Chicken 65 masala and red chili, then deep-fried to achieve the perfect crispy coating.
Spice:
Mild
Diet:
Non-Vegetarian
Difficulty:
Easy
Time:
90 mins
Serves:
3
Cuisine:
South Indian
Course:
Starter
Prep:
60 mins
Cook:
30 mins
Occasion:
Party
A Fiery, Crispy Delight for Spice LoversIf you love bold flavors, Chicken 65 is a must-try! Juicy boneless chicken pieces are marinated in a zesty mix of Chicken 65 masala and red chili, then deep-fried to achieve the perfect crispy coating. Finished with fried curry leaves and a squeeze of lemon, every bite bursts with a spicy, tangy, and savory punch. Using high-quality spices ensures your Chicken 65 captures the authentic taste of this iconic South Indian street-food favorite.
- 300 gms Boneless Chicken
- 2-3 tbsp Chicken 65 powder
- Salt to taste
- Red chili powder, if needed
- Water to marinate
- Oil, for deep frying
- 2 stick curry leaves, fried - optional
- ¾ cup thin sliced onions - optional
- Banana leaf - optional
- Wash and marinate boneless chicken cubes with chicken 65 powder, salt and red chili powder. Add water little by little to marinate chicken with the masala paste.
- Let it marinate for 1 hour. Heat oil for deep frying in a pan. Deep fry chicken in batches till they turn golden brown.
- T ake a banana leaf and keep the fried chicken. Keep sliced onions, fried curry leaves and sliced lemon wedges inside. Close the banana leaf from all the sides. While serving, sprinkle lemon juice and serve Chicken 65.
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