Chicken 65, Quick Evening Snack

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Chicken 65
Via: Envato

Chicken 65 is a spicy, unique, and popular dish from Madurai, a town in Tamil Nadu, India. It is a boneless starter tempered with a spicy coating.

Chicken 65 is made by marinating and frying chicken cubes coated with flour, curry leaves, and spices. This can be a really quick and easy tea-time snack and can also be served as a starter.

Checken 65 masala tastes fantastic when paired up with some chutney like mint chutney, schezwan chutney, or ketchup and mayonnaise.

Ingredient
Via: Envato

Per serving of chicken 65 consists of 468 calories:

  • Fat 32 g
  • Saturated Fat 7 g
  • Cholesterol 114 mg
  • Sodium 829 mg
  • Potassium 333 mg
  • Carbohydrates 11 g
  • Sugar 2 g
  • Fibre 1 g
  • Protein 30 g
Prepare time: 15 min
Cook:20 min
Ready in: 35 min

Ingredients:

Via: Envato
  • 400 gms chicken, cut into cubes 
  • ½ cup yogurt 
  • 1 tbsp ginger garlic paste 
  • 1 tbsp curry leaves, chopped 
  • Black pepper powder to taste 
  • 1 tsp Roasted cumin powder 
  • Salt to taste
  • 2 tsp red chili powder / Kashmiri Red chili Powder 
  • 2-3 tbsp rice flour 
  • Oil to deep fry 

For Tempering 

  • 1 tbsp oil 
  • 2 green chilies, slit 
  • 1 tbsp garlic, chopped 
  • 10-12 curry leaves 
  • Black pepper powder to taste 

Preparation

Ingredient
Via: Envato
  1. First of all, add chicken cubes, yoghurt, ginger garlic paste, curry leaves, black pepper powder, cumin powder, salt, and red chilli powder.
  2. Mix them well and coat the chicken well.
  3. Set aside to marinate for a minimum of 30 minutes. 
  4. After marination, add rice flour and mix properly. 
  5. Heat some oil in a kadhai and deep fry the chicken until it turns crispy.
  6. Remove the excess oil from the chicken and place it on an absorbent paper 

For tempering 

  1. Heat oil in a pan, and then add green chillies, garlic, and curry leaves.
  2. Saute them till they become fragrant. 
  3. Finally, add the fried chicken and toss well. 
  4. Add black pepper powder and toss well. 

Serve hot with mint chutney or schezwan chutney.