Chicken 65 Recipe

If you prefer Chicken 65 without the sauce, here's a recipe for a dry version of this popular Indian dish:

Ingredients:

500 grams boneless chicken, cut into bite-sized pieces.

2 tablespoons ginger-garlic paste.

2 tablespoons yogurt

1 tablespoon lemon juice

1 tablespoon red chili powder (adjust to taste)

1/2 teaspoon turmeric powder

1 teaspoon garam masala powder

1 tablespoon cornstarch or all-purpose flour

Salt to taste

Oil for deep-frying

Fresh coriander leaves for garnishing

Instructions:

In a mixing bowl, combine ginger-garlic paste, yogurt, lemon juice, red chili powder, turmeric powder, garam masala powder, cornstarch or all-purpose flour, and salt. Mix well to form a thick paste.

Add the chicken pieces to the marinade and coat them well. Allow the chicken to marinate for at least 30 minutes or refrigerate for a few hours for better flavor.

Heat oil for deep-frying in a pan or kadai over medium-high heat.

Once the oil is hot, carefully add the marinated chicken pieces in small batches, making sure not to overcrowd the pan. Fry them until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.

Transfer the fried chicken pieces to a serving plate.

Garnish with fresh coriander leaves.

Serve hot as an appetizer or snack. It can be enjoyed on its own or served with mint chutney or a squeeze of lemon.

This version of Chicken 65 is dry and crispy, making it perfect for serving as a starter or snack. The marination with spices and yogurt adds flavor and tenderness to the chicken. Adjust the level of spice according to your preference and enjoy this delicious dish!

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