Restaurant Style Chicken 65 recipe (dry version)
crispy chicken 65 recipe for making restaurant style Chicken 65 at home
- 3 pounds boneless chicken preferably thigh meat
- 2 eggs
- 4 tablespoon ginger garlic paste
- 2 teaspoon salt
- 2 teaspoon chilli powder
- 2 teaspoon coriander powder
- 2 teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1 tablespoon corn flour
- 1 tablespoon rice flour
For Tadka / Tempering
- 1 tablespoon vegetable oil
- ¾ teaspoon rai / mustard seeds
- 15 cadipatta / curry leaves
- 2 red chillies slit
Chicken Prep & Marination
Clean & cut the boneless chicken thighs into bite sized chunks of approximately the same size. Set aside.
Beat the eggs, and add ginger garlic paste, salt, chilli powder, garam masala powder, coriander powder, and cumin powder to it. Mix everything well till it’s well combined and of a smooth paste like consistency.
Then coat the chicken pieces with this marinade, and refrigerate the marinated chicken for 4-6 hrs.
Once the chicken is marinated well, take it out of the fridge & let it thaw for 30 minutes to an hour at room temperature, to ensure the chicken doesn’t go from one extreme temperature in the fridge to the other extreme in hot oil in a matter of minutes.
Right before frying, add cornflour (for binding) and rice flour (for crispy coating) to the marinated chicken pieces & mix well.
Frying The Chicken Pieces
Heat up the oil to fry the chicken, and then fry the chicken cubes, a few pieces at a time.
However ensure not to overcrowd the pan by adding a lot of chicken pieces at the same time, as that will bring down the temperature of the oil. Which in turn will result in chicken retaining some oil on the surface & not getting as crisp as we want the pieces to get for chicken 65.
Frying time will vary depending on the size of the pan and the size of the batch, but on medium heat, it took me about 5-7 minutes per batch (batch size shown in pictures above).
As soon as you remove the chicken pieces from the oil, put them in a bowl lined with paper towel, to absorb excess oil, if any.
Once you have fried all the chicken cubes, it’s time for the final tadka or tempering.
Chicken 65 Tadka
In a big pan, heat up a little oil, and add in the mustard seeds.
Once the mustard seeds start popping, add curry leaves & slit red chillies. Fry the curry leaves & red chillies for 1-2 minutes till they get well roasted.
Then add the fried chicken pieces to this tadka & mix well.
Saute the chicken for 3-5 minutes on medium heat before you turn off the gas.
Crispy, crunchy, deliciously spicy Chicken 65 is ready to serve.
- I cut the chicken into small cubes, but you can cut the chicken into any shape you prefer. Just ensure the chicken pieces are (approximately) of the same size, as it will be easier to fry them evenly and well.
- For this recipe (or for any deep fried chicken dish) I recommend using thigh meat instead of breast meat, as it is easier to over cook breast meat at high temperatures, making it dry and rubbery. While thigh meat is juicier.
- It’s best to marinate the chicken for 4-6 hours, but if you are pressed for time, a 2 hour marination will suffice. But irrespective of how long you marinate it, if you have refrigerated the chicken, ensure to first thaw it at room temperature for at-least 30 minutes before you start frying it.
- You can skip adding corn-flour for binding, and double up on the rice flour instead - for a really crispy chicken 65. Especially if you are using eggs, which work as a good binding agent anyway. I personally prefer the texture that I get with adding a mix of both corn flour and rice flour.
- You can also choose to add in red food coloring or even kashmiri chilli powder instead of regular chilli powder for getting that restaurant like red-colored chicken 65. I personally don’t add in food coloring if I can avoid it.
Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.
Calories: 328kcal | Carbohydrates: 4g | Protein: 51g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 200mg | Sodium: 1078mg | Potassium: 890mg | Fiber: 1g | Sugar: 1g | Vitamin A: 553IU | Vitamin C: 53mg | Calcium: 40mg | Iron: 2mg