Bethica's Kitchen Flavours: Chicken 65

Wednesday 3 October 2018

Chicken 65

This is my 1400th recipe from my blog. I would like to take this opportunity to thank each and everyone for your support and well wishes, without which it would not have been possible. It was truly an amazing four year culinary journey.

So coming back to the recipe. This spicy and tangy Chicken 65 is a great party appetizer. It is a yummy Hyderabadi snack recipe that has many variations. Whatever be the reason, these deep fried fritters are simply awesome and a must try recipe. So you know now what to dish out in your next in-house / kitty party. Do check out an easy step by step pictorial recipe to prepare it.

The main ingredient is the red chili powder which can be adjusted according to individual preference. So let's learn how to make this extremely popular restaurant style snack in the comfort of your home by checking for a step by step pictorial recipe to prepare it.

Marination -

2 chicken breast, cut into bite size pieces
salt to taste
1/2 tsp. turmeric powder
1-2 tbsp. red chili powder
1 tbsp. rice flour
2-3 tbsp. corn flour
1 tsp. ginger-garlic paste
1 tsp. tomato paste
1 tbsp. oil
1 tbsp. lime juice
1 egg
1/2 tsp. garam masala powder
1 tsp. coriander-cumin powder

Stir Fry -

oil to deep fry
1 sprig curry leaves
2-3 green chilies, slit
1 tbsp. garlic, chopped
2-3 drops of red food colour (opt)
1 tsp. red chili powder (opt)
1 tsp. coriander leaves, chopped
lime wedges to serve

Marinate the chicken with all the other ingredients mentioned under marination overnight.

Heat oil in a pan and deep fry them in batches till golden on colour. Drain and keep aside.

Heat 1 tbsp. oil and stir fry the garlic till it changes colour. Add the curry leaves, green chilies, red chili powder and food colour.

Give it a stir and add the fried chicken pieces and some water. Mix well and stir fry for a minute and switch off the flame. Garnish with coriander leaves and serve as an appetizer with lime wedges.