Hyderabadi Chicken 65 is a spicy, juicy and tender chicken dish that has captured the hearts and taste buds of food lovers everywhere. Known for its fiery flavor and crispy texture, this dish is a must-try for anyone who enjoys spicy food. Originating in South India, Chicken 65 has become a staple in Hyderabadi weddings and parties.
More Chicken Recipes To Try – Andhra Spicy Chicken Fry, Shish Tawook, Chicken Satay, Chicken Shami Kabab, Dry Chili Chicken
What is Chicken 65?
Chicken 65 originated in Chennai, but Hyderabad has made it its own. The name’s origin is debated. Some say it was the 65th item on a menu, while others believe it was first made in 1965. Regardless, it’s now a beloved dish across India.
Key Ingredients
To prepare Chicken 65, you’ll need:
- Chicken: Boneless, cut into small pieces.
- Spices: Red chili powder, turmeric, and garam masala give it a kick.
- Herbs: Fresh curry leaves and coriander add freshness.
- Marination: Yogurt and lemon juice tenderize the chicken and enhance the flavor.
The Cooking Process
- Marinate: Start by marinating the chicken in yogurt, spices, and lemon juice. Let it sit for at least an hour.
- Fry: Heat oil in a deep pan and fry the chicken until it’s golden brown and crispy.
- Garnish: Toss the fried chicken with curry leaves, ginger, garlic and cilantro for a burst of flavor.
Tips To Make The Best Chicken 65
- Choose the Right Chicken: Use boneless chicken thighs for juiciness and flavor. They tend to stay tender and moist compared to chicken breasts.
- Marination Time: Allow the chicken to marinate for at least 1-2 hours, or even overnight. This enhances the flavor and tenderness.
- Spice It Up: Adjust the level of spice according to your taste. You can add more red chili powder or even include some green chilies for an extra kick.
- Fresh Ingredients: Use fresh herbs and spices for the best flavor. Fresh curry leaves and cilantro can elevate the dish.
- Temperature Matters: Make sure the oil is hot enough before frying. This helps the chicken become crispy and prevents it from absorbing too much oil.
- Avoid Overcrowding: Fry the chicken in batches to maintain the oil temperature. Overcrowding can lead to steaming rather than frying.
- Drain Properly: After frying, place the chicken on paper towels to absorb excess oil and keep it crispy.
- Add Tadka for Flavor: For an authentic touch, finish with a quick tadka of curry leaves and green chilies in hot oil before serving.
- Serve Immediately: Chicken 65 is best enjoyed hot and fresh. Serve it right after frying for that irresistible crunch!
Hyderabadi Chicken 65
When it comes to starters, Hyderabadi Chicken 65 is truly at the top of the list. This spicy and succulent chicken dish is a highlight at many weddings, functions, iftar parties, and potlucks in Hyderabad.
Hyderabadi Chicken 65 is more than just a dish; it’s a celebration of flavors. This spicy, deep-fried chicken dish is a favorite among many.
Serving Suggestions
During Ramadan, families come together for iftar, the meal to break the fast. Chicken 65 is a popular choice. Its spicy, crunchy texture is perfect alongside soft naan or fluffy rice. You can even serve this as a appetizer along with main course. The dish is not only delicious but also filling, making it a favorite among many.
Serve Chicken 65 hot with a side of mint chutney or yogurt sauce. It complements other dishes like biryani, kebabs, and various salads, creating a lavish spread for iftar.
In Indian weddings, food plays a significant role. Chicken 65 is often featured in buffets and dinner spreads. Its bold flavors and vibrant colors attract guests and enhance the festive atmosphere. The dish represents hospitality and celebration, making it perfect for gatherings.
Whether it’s Ramadan or a wedding, Chicken 65 is enjoyed by all. Its spicy flavor caters to those who love a bit of heat, while its crispy texture pleases everyone. Kids and adults alike enjoy this mouthwatering dish.
Hyderabadi Chicken 65 Recipe is by Habeeba Shaikh (Nisa) of Flavour Diary. This recipe is part of Joy From Fasting To Feasting – Global Ramadan Event.
Hyderabadi Chicken 65 Recipe
Craving something spicy and delicious? Look no further! This iconic dish is a must-try for every foodie. With its crispy exterior and succulent interior, Hyderabadi Chicken 65 is the perfect starter for any occasion—be it weddings, iftar parties, or potlucks. Made with simple pantry ingredients, it’s easy to whip up and can even be frozen for later. Get ready to impress your guests with this flavor-packed treat!
Ingredients
For Chicken Marination
- 400g Boneless Chicken
- 1 Egg
- t tbsp. Ginger Garlic Paste
- 1 tsp. Chili Powder
- ½ tsp. Green Chilli Paste
- 1 tbsp. Corn Flour
- 2 tbsp. All purpose Flour | Maida
- ½ tsp. Garam Masala Powder
- 1/4 tsp. Cumin Powder
- Salt to taste
- Oil for frying
For Tempering
- 3 tbsp. Oil
- 1 tsp. Ginger finely chopped
- 4 tbsp. Garlic, finely chopped
- 1 spring Curry leaves, i used dry leaves
- ½ cup Yogurt/Curd
- ¼ tsp. Chicken Masala/Tandoori Masala powder
- ¼ tsp. Red Chili Powder
- Salt to taste
- Red Food Colour (optional)
- Fresh Coriander for garnish
- Half lemon juice for sprinkling
Instructions
How To Make Hyderabadi Chicken 65 Recipe
- In a bowl add all the ingredients under "Chicken Marination" except Oil and keep aside for minimum of 20mins.
- Heat oil in kadai for deep frying the marinated chicken. Once oil is hot deep fry the chicken pieces on medium heat until chicken pieces turn golden brown and crispy. Remove and set aside on kitchen towel.
- In the same pan, and add 3 tbsp. of oil.
- Once oil is hot add chopped garlic, chopped ginger, cut green chilies, curry leaves. Fry until ginger and garlic starts to brown.
- Turn off the heat and add whisked yogurt/curd and mix well.
- Now add Chicken Masala powder | Tandoori Masala powder, red chili powder, red Food color and salt to taste. Mix well.
- Turn the heat on and add the fried chicken and cook until the mixture dries up and chicken is coated with masala.
- Garnish with chopped coriander and squeeze lemon juice before serving.
Notes
Chicken 65 is simple to make and uses common pantry ingredients. The best part? You can freeze any leftovers (before the tadka | tempering) and enjoy them later! This makes it a convenient dish for busy days or unexpected guests. Fry a big batch and leave it to cool down to room temperature. Transfer it in a clean and dry air tight container. Store in the freezer section. Stays good for a month.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 422Total Fat: 26gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 141mgSodium: 521mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 34g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Rafeeda - The Big Sweet Tooth says
Ramadan seems to be flying at a very fast pace… Delicious looking plate of 65… who wouldn’t love to nibble on these!
Famidha says
Lovely post Nisa! I very rarely make 65s dont know why! These looks so succulent!
Shanaz Rafiq says
This Chicken 65 looks so good. Especially the rich red color.
Ruxana says
Would love to try these..yumm!