Chicken 65 is a classic South Indian dish which has deep-fried chicken along with other flavorful ingredients, making it a dish worth trying for every spice lover.
Add salt, chili powder, garam masala, cumin powder, ginger garlic paste and curd. Mix well and marinate in fridge for minimum 30 minutes to overnight.
Let it come to room temperature, mix corn flour, maida and egg white (optional – refer notes)
Mix well and set it aside.
Take a deep bottom pan and heat oil for deep fry. Once the oil is hot, drop some batter to check if it’s the right temperature.
Reduce flame to medium and add battered chicken pieces to the oil. Let it cook for 4-5 minutes until golden brown (refer notes).
Drain fried chicken pieces onto a paper towel and set them aside.
In a bowl add ingredients under sauce (white vinegar, water, chili powder, salt) and mix well.
Heat 2tbsp oil in a separate pan. Add ingredients under tempering and let them splutter.
Add mixed sauce along with chicken pieces. Mix well until chicken pieces are well coated.
Serve with onions &lemon or tomato sauce as appetizer or with curd rice as side dish.
Notes
You can use boneless or bone-in chicken for this recipe but make sure to use bite sized pieces.
When adding egg white, serve immediately. If left for few hours chicken pieces turn soggy.
Don’t cook chicken on low flame (they absorb too much oil) or high flame (remains uncooked inside). Cook them on medium flame to let it cook well on the inside and crispy on the outside.
You can add yogurt to the sauce mixture as well.
I prefer not to add any artificial food color, but you can add it to get the restaurant look for this dish.
Reduce the spices as per your taste especially when serving to children.