Hyderabadi Chicken 65 – Chicken 65

Hyderabadi Chicken 65 is one dish which always has a special place at the table, the moment it shows up at the table it takes the privilege to disappear in no time. Though we enjoy our traditional tamilian style 65 every sunday, we also make this hyderabadi style 65 once in while which is similar to 65 but slightly a different version where the chicken remains moist with light outer covering, tempered with spicy chili and extra seasonings.

There is a restaurant close to my home which serves this special Andhra style chicken 65, our top pick under the menu, a very very spicy appetizer, more like a bar style side dish…and this recipe is a replication of the same.

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Some chicken recipes to try…

1. Chicken 65
2. Chicken lollipop
3. Chicken Pakoda
4. Chilli Chicken

Lets see how to make this hyderabadi chicken 65

Use boneless chicken for this recipe. Try fresh halal chicken meat for flavor.  Wash boneless chicken and cut into bite size pieces.

Take the cut chicken pieces in a bowl. Add 1 teaspoon of thick yogurt / curd + 1 tablespoon ginger garlic paste + 1 teaspoon lemon juice + 1 teaspoon Red Chili powder + 1/2 teaspoon Turmeric powder +  2 teaspoon Coriander powder + 1 teaspoon Salt (preferably kosher rock salt / kallu uppu) (A pinch of garam masala can be added at this stage but optional)

Add 2 teaspoons maida + 2 teaspoon corn flour.

Add beaten egg about 2 tablespoons. (Adding too much egg mixture will make the outer covering very soggy, so a few tablespoons should be enough just bind the mixture) Food color is optional but gives nice reddish tinge. Add a few pinch at this stage.

Mix well to combine. Cover and let this chicken sit in the marinade for atleast 1/2 hour. Refrigerate if possible.

Heat oil in a pan and deep fry the chicken pieces to a light crispy stage. (Do not over fry, this will make the chicken outer covering brown a lot and make the chicken turn slightly to a rubbery texture)

Once done, place the fried chicken pieces in a paper towel to drain excess oil. Repeat the process for rest of the chicken pieces and keep it ready.

Now for the Second part of the recipe – Sauteing 

Heat oil in a pan, splutter fresh curry leaves.

Throw in little chopped onion, little cumin seeds, ginger garlic paste and spicy hot green chilies slit open.

Add in chopped garlic and ginger too. Saute well with a pinch of salt.

Now at this stage you may either add (any homemade or store bought chicken masala powder)  * Please refer notes 

Saute well along with the onion chili mix.

Add the fried chicken pieces and mix. Switch off the flame.

Throw in chopped green onions (both white and green part)

Add in chopped fresh coriander leaves.

Mix well and its all yours!

Notes

• Serves 3- 4 adults approx
• Adding egg mixture is to bind the flour, too much of egg will make the outer covering very soggy when you deep fry and also it will loose crispiness.
• Food color gives nice reddish look to the dish like served in restaurants, skip if you don’t prefer much color. Alternatively you can add kashmiri chili powder to give natural color.
• Chicken masala powder is a combination of chili, dhania, black pepper, cumin, whole garam masalas… If you have home made or store bought just use that or you may add little red chili powder and garam masala powder.
• Store bought Chicken powder already has salt included in it- if using then skip salt for sauteing part. If using regular chili power and garam masala then use 1/4 teaspoon salt.