How to make chicken 65

 Chicken 65 is a popular Indian dish known for its spicy and tangy flavors. It is usually made with boneless chicken pieces that are marinated in a mixture of spices and then deep-fried until crispy. Here's a recipe to make Chicken 65:

Ingredients:

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

- 2 tablespoons yogurt

- 1 tablespoon ginger-garlic paste

- 1 teaspoon red chili powder

- 1 teaspoon turmeric powder

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1 teaspoon garam masala

- 1 tablespoon lemon juice

- 2 tablespoons cornstarch or all-purpose flour

- Salt to taste

- Oil for deep frying

- Curry leaves (optional)

- Green chilies, sliced (optional)

- Lemon wedges for garnish

For the tempering:

- 1 tablespoon oil

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- 2-3 dried red chilies

- A pinch of asafoetida (hing)

For garnish:

- Fresh coriander leaves, chopped

- Onion rings

Instructions:

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

2. Add the chicken pieces to the marinade and mix until each piece is well coated. Allow it to marinate for at least 30 minutes, or you can refrigerate it for a couple of hours for better flavor.

3. Heat oil in a deep pan or kadai for deep frying. Once the oil is hot, carefully drop the marinated chicken pieces into the oil and fry them in batches until they turn golden brown and crispy. Make sure not to overcrowd the pan.

4. Remove the fried chicken pieces from the oil using a slotted spoon and drain them on a paper towel to remove excess oil.

5. In a separate pan, heat 1 tablespoon of oil for tempering. Add mustard seeds and let them splutter. Then, add cumin seeds, dried red chilies, and a pinch of asafoetida (hing). Stir fry for a few seconds until the spices release their aroma.

6. Add curry leaves and green chilies (optional) to the tempering and sauté for a few more seconds.

7. Add the fried chicken pieces to the pan with the tempering and toss well to coat the chicken evenly with the spices.

8. Garnish with freshly chopped coriander leaves and onion rings.

9. Serve hot as an appetizer or as a side dish with steamed rice or roti. You can also squeeze some lemon juice over the Chicken 65 for an extra tangy flavor.

Enjoy your homemade Chicken 65!