Step by step recipe of Hyderabadi Chicken 65 recipe
This is super easy, super variant, and super famous Indian Chicken starter. Unlike other fried chicken that become dry upon cooling. Chicken 65 is a winner because after frying, we season the chicken with aromatic spices; this keeps the chicken juicy. This chicken has many many version so feel free to do changes and make your own.
There are many stories about the origin of Chicken 65 and all them too bizarre to be taken seriously.
Unlike other fried chicken that become dry upon cooking. Chicken 65 is a winner because after frying season the chicken with aromatic spices.
In a bowl mix all ingredients to marinate chicken ( Spices, Flours, Other) thoroughly.
Set aside for 30 minutes or over night in refrigerator.
Just before serving deep fry chicken in wok on medium heat until golden and crispy.
Remove oil from wok, wipe with tissue. In same wok add 1 tablespoon oil and fry garlic, mustard, curry leaves and green chillies for 1 minute on medium heat.
Take chicken in a bowl.
Add all the ingredients to marinate chicken in a bowl.
Mix well and also add an egg. (I forgot to add rice flour in first photo so I added in second.)
Mix well and marinate for at least 30 minutes or preferably 2 hours in fridge.
Then, deep fry chicken on high heat until golden and crispy.
Fry chicken in 2-3 batches and set aside. (Tip: Prepare tempering in same wok. Remove oil from the wok and wipe with a tissue. )
Heat 1 tablespoon oil in the wok and fry garlic, mustard, curry leaves and green chilli for 1 minute.
Add ketchup and red chilli powder.
Add fried chicken and coat evenly with seasoning. And cook for 2-3 minutes until chicken is thoroughly heated.