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Recipe Information

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Video-Specific Recipe

Chicken 65

Cultural Context

Chicken 65 originated from South India, particularly Chennai, and is believed to have been created in the 1960s at a military canteen. This dish is a celebration of bold flavors, often enjoyed as a spicy appetizer or snack. It's deeply rooted in Indian culinary culture, with variations across regions, and has gained popularity globally, often served in Indian restaurants worldwide.

IndianINappetizer
45 min
medium
4 servings
Servings4
boneless chicken pieces
kashmiri chili paste
15 g ginger
15 g garlic
half a lemon
few peppercorns
half a spoon carom seeds
25 g corn flour
25 g rice flour
salt to taste
40 ml oil
cilantro or mint leaves for garnish

yogurt

๐Ÿฅ—Healthier: Greek yogurt

๐Ÿ’ฐCheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

cornstarch

๐Ÿฅ—Healthier: arrowroot powder

๐Ÿ’ฐCheaper: all-purpose flour

Arrowroot is a natural thickener, while flour is more accessible.

red chili powder

๐Ÿฅ—Healthier: paprika

๐Ÿ’ฐCheaper: cayenne pepper

Paprika offers color with milder heat.

ginger-garlic paste

๐Ÿฅ—Healthier: fresh ginger and garlic

๐Ÿ’ฐCheaper: minced garlic

Using fresh ingredients enhances flavor.

1

Apply the paste of kashmiri chili, ginger, garlic, half a lemon, peppercorns, and carom seeds onto the cleaned and cut boneless chicken pieces.

2

Add corn flour and rice flour to the chicken and mix well.

3

Add salt to taste and mix; let the pieces marinate for one hour.

4

Heat a pan and pour in oil; once hot, fry the marinated chicken pieces, turning until golden brown.

5

Remove from the pan and serve garnished with cilantro or mint leaves.

Cooking Techniques

marinatingfrying

Spice Level:

๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธ

Allergens

dairygluten

Also Known As

Chicken 65 FrySpicy Chicken 65

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