Are you craving that crispy, spicy, and utterly delicious Chicken 65, just like you get at the best restaurant in Hyderabad? You’re in luck! We’re diving into the secrets of making the perfect Chicken 65 right in your own kitchen. This classic Andhra dish, renowned for its bold flavours and crispy texture, is a crowd-pleaser that can elevate any meal. Whether you’re a seasoned cook or just starting out, follow these steps to achieve that authentic taste that’ll make your taste buds dance with joy.
Ingredients You’ll Need
To get started, you’ll need 500 grams of boneless chicken, cut into bite-sized pieces. For marinating the chicken, gather 1 cup of yogurt, 2 tablespoons of ginger-garlic paste, 1 tablespoon of red chilli powder, 1/2 teaspoon of turmeric powder, 1 tablespoon of coriander powder, 1 teaspoon of garam masala, and 1 tablespoon of lemon juice. Don’t forget to add salt to taste. For the coating, prepare 2 tablespoons each of rice flour and all-purpose flour, and 1/2 teaspoon of baking soda. You’ll also need a handful of fresh curry leaves, 2 sliced green chillies, and oil for deep frying.
Marinating the Chicken
To attain that qualitative flavour, adequate marinating should be done. To begin, put on a clean kitchen towel or paper towel before adding chicken pieces on it. Mix in the yogurt, ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, garam masala, lemon juice and salt. Stir to make sure all parts of the chicken are covered with the spices.
Once done, use the plastic wrap to cover up the bowl and then refrigerate it for not less than 2 hours, though I suggest that it be refrigerated all through the night. The longer you keep chicken in the marinade, the bolder will be the flavours and your Chicken 65 will not fail to whistle a tune to your taste buds.
Preparing the Coating
After a good marination, the chicken is ready, and the preparation of the crust that people get to hear is next. In another bowl for mixing dry ingredients, add in rice flour, all-purpose flour, and baking soda. Mix well.
Using the marinated chicken pieces, regarding them carefully dip them in to the flour mixture. The rice flour gives crispiness to the chicken and the all-purpose flour whilst not so effective in crispiness provides somewhat structure to the chicken.
Frying the Chicken
Warm oil in a deep pan or skillet in a medium fire. This will require sufficient oil that you can drown the chicken pieces in. To check the readiness of the oil, one can put a small portion of the flour mixture in the oil. If it foams and floats on the surface, then it is ready, if not then use a frying pan to test it.
Gradually, transfer the coated chicken pieces into the hot oil carefully. Do not overcrowd the pieces of meat; it becomes difficult for each to fry properly and evenly. That is the reason why if required, the chicken has to be fried in batches.
Fry the chicken pieces on both sides for about 4-5 minutes or until they attain a golden brownish colour. With the help of a slotted spoon, take out the chicken from the hot oil and place it on paper towels to remove the extra oil.
Finishing Touches
To enrich the taste of your Chicken 65, fry it again in a pan along with a little oil. Put the new curry leaves on it and sliced green chillies. It is ready if the curry leaves turn crispy and if the green chillies are slightly brown in colour. The addition of this step provides extra flavouring that is vital if one is to get a feel of Andhra food.
Serving Your Chicken 65
Your Chicken 65 is now ready to be eaten!!! It is best taken hot, and ideally as a first course or as a priming, that is, the appetizer course. It is well complemented by cooling raita, or a simple salad on the side. To complement this, you can also prepare Ragi Mudda or Natu Kodi Pulusu to make your Andhra meal complete. Of course, it goes well with a side of Chicken Biryani, and that makes it a meal royalty would not scorn consuming.
Conclusion
Making the perfect Chicken 65 at home is a rewarding experience that brings the authentic taste of Andhra cuisine right to your dining table. At Jagavi’s Kritunga, we take pride in serving some of the best Andhra dishes in Hyderabad. Our Chicken 65, alongside specialities like Ragi Mudda, Natu Kodi Pulusu, and Chicken Biryani, is crafted with love and tradition to give you a taste of Rayalaseema’s rich culinary heritage. If you’re looking for a truly authentic dining experience, come visit us and discover why we’re known as the best restaurant in Hyderabad. Bon appétit!