Restaurant-Style Luscious Sizzling Chicken 65

Craving a fiery Indian appetizer? Look no further than Chicken 65! This popular dish features crispy fried chicken pieces bathed in a flavorful sauce. The key lies in the marinade, where yogurt tenderizes the chicken and a blend of spices infuses it with heat and depth. Here’s a recipe to create this restaurant-worthy dish at home.

Ingredients

• For the Marinade
  • 500 gms boneless, skinless chicken (cut into 1-inch cubes)
  • 1 tbsp lemon juice
  • 1 tsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/4 tsp garam masala powder
  • Salt to taste
  • 2 tbsp yogurt
  • Curry leaves (a few, chopped)

• For the Coating and Frying
  • 2 eggs, beaten
  • 1/2 cup rice flour
  • 1/4 cup corn flour
  • Vegetable oil for frying

• For the Tempering
  • 2 tbsp vegetable oil
  • 2-3 dry red chilies
  • A few curry leaves
  • 2 cloves garlic, chopped

Instructions

Marinate the Chicken

In a large bowl, combine the chicken pieces, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala powder, salt, yogurt, and curry leaves. Mix well and cover the bowl. Marinate for at least 1 hour, ideally overnight in the refrigerator for optimal flavor infusion.

Prepare the Coating

In a separate bowl, whisk together the eggs. In another bowl, combine rice flour and corn flour.

Heat Oil for Frying

Heat enough oil in a large frying pan or wok over medium heat.

Coat and Fry the Chicken

Dip each marinated chicken piece in the egg mixture, then coat it evenly with the flour mixture. Gently drop the coated chicken pieces into the hot oil and fry in batches until golden brown and crispy on all sides. Using a slotted spoon, transfer the fried chicken pieces to paper towels to drain.

Tempering

In a clean pan, heat oil over medium heat. Add dry red chilies, curry leaves, and garlic. Fry briefly until the aroma is released.

Assemble the Dish 

Add the fried chicken pieces to the pan with the tempering and toss gently to coat them in the flavorful oil.

Serve

Serve hot immediately, garnished with additional chopped curry leaves (optional) and lemon wedges.

Tips

• Adjust the chili powder to suit your taste for spice.
• For a gluten-free option, use a gluten-free flour blend instead of rice flour and corn flour.
• If you don’t have yogurt, you can substitute it with buttermilk.
• To make the chicken even crispier, double-coat it by dipping it back into the egg mixture and then coating it again with the flour mixture before frying.

Enjoy your delicious restaurant-style Chicken 65 at home!