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சிக்கன் 65 / Chicken 65 / Chicken fry / Chicken recipes

452 views · Published 22 December 2018 · 2:08 · Indexed 27 September 2026

Channel: Just Cook Kitchen · 2018 · Howto & Style

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INGREDIENTS
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• Boneless chicken pieces — 500 grams
• Yogurt (thick curd) — 3 tablespoons
• Ginger garlic paste — 1 tablespoon
• Red chilli powder — 2 teaspoons
• Kashmiri red chilli powder — 1 teaspoon
• Turmeric powder — 1/4 teaspoon
• Coriander powder — 1 teaspoon
• Garam masala powder — 1/2 teaspoon
• Black pepper powder — 1/2 teaspoon
• Corn flour — 2 tablespoons
• Rice flour — 1 tablespoon
• Egg — 1 whole egg
• Lemon juice — 1 tablespoon
• Salt — to taste
• Red food colour (optional) — a small pinch
• Curry leaves — 2 sprigs
• Green chillies — 3 slit
• Oil — for deep frying

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METHOD
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1. Wash the boneless chicken pieces thoroughly under cold running water and pat them completely dry using a clean kitchen towel. Cut the chicken into medium bite-sized pieces, making sure all pieces are roughly the same size so they cook evenly during frying. Drying the chicken is very important as excess moisture will prevent the marinade from sticking properly.

2. In a large mixing bowl, combine the ginger garlic paste, red chilli powder, Kashmiri red chilli powder, turmeric powder, coriander powder, garam masala powder, black pepper powder, lemon juice, and salt. Mix all the dry spices together well before adding the chicken pieces. This is your first marinade layer and it coats every piece with deep flavour.

3. Add the thick yogurt and one whole egg into the spice mixture and mix everything together into a smooth, thick marinade. Add the corn flour and rice flour to the bowl and combine everything well. The corn flour adds crispiness while the rice flour helps achieve that signature crunchy outer coating. If using food colour, add a tiny pinch now and mix well.

4. Add the chicken pieces to the marinade and toss them thoroughly so that every single piece is evenly coated on all sides. Cover the bowl with a lid or cling wrap and allow the chicken to marinate for at least 30 minutes at room temperature. For best results and deeper flavour, marinate in the refrigerator for 2 to 4 hours or even overnight.

5. Heat oil in a deep kadai or heavy-bottomed pan over medium-high heat. To check if the oil is ready for frying, drop a tiny bit of the marinade into the oil. If it rises to the surface immediately and sizzles, the oil is at the perfect temperature for frying. The ideal oil temperature is around 170 to 180 degrees Celsius.

6. Gently slide the marinated chicken pieces into the hot oil one by one, being careful not to overcrowd the pan. Fry in small batches of 6 to 8 pieces at a time. Overcrowding will lower the oil temperature and result in soggy chicken instead of crispy pieces. Fry the chicken on medium-high heat for about 6 to 7 minutes, turning occasionally for even cooking.

7. Once the chicken pieces turn a deep golden red colour and look crispy on the outside, remove them using a slotted spoon and place them on a plate lined with kitchen tissue to absorb excess oil. In the same hot oil, carefully drop in the curry leaves and slit green chillies and fry for 30 seconds until they turn crispy. Remove and set aside for garnishing.

8. For an extra crispy finish, fry the chicken pieces a second time in hot oil for about 2 minutes. This double frying technique is the secret to achieving that perfectly crunchy exterior you get at restaurants. Remove and drain on tissue paper again. Transfer the Chicken 65 to a serving plate, top with the crispy fried curry leaves and green chillies, and serve immediately with lemon wedges on the side.

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TIPS
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✔ Always dry the chicken pieces completely before marinating. Any water on the surface will make the coating slip off during frying and prevent that crispy golden crust from forming properly.
✔ Using Kashmiri red chilli powder along with regular red chilli powder gives the chicken that vibrant deep red colour without making it overly spicy. This is the secret to restaurant-style colour at home.
✔ Double frying is the most important tip for ultra-crispy Chicken 65. Fry once to cook the chicken through, rest for 2 minutes, then fry again briefly on high heat to achieve that irresistible crunch that stays crispy even after plating.

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