Chicken 65 Recipe

Chicken: Boneless pieces cut into small sizes for even frying.

Ginger garlic paste: A blend of ginger and garlic that adds a robust flavor.

Red chili powder: Provides the spicy kick characteristic of Chicken 65.

Turmeric powder: Adds color and a subtle earthy flavor.

Garam masala: A spice blend that enhances the overall taste.

Cornflour: Helps in creating a crispy coating.

All-purpose flour: Works with cornflour to form the batter.

Salt: Enhances all the flavors.

Yogurt: Acts as a tenderizer and adds a tangy flavor.

Lemon juice: Adds a fresh, zesty note.

Oil: Used for deep frying the chicken pieces.

Curry leaves: Adds a distinctive aroma and flavor.

Green chilies: Provides an extra layer of heat and flavor.

When marinating the chicken, ensure that each piece is evenly coated with the ginger garlic paste, red chili powder, turmeric powder, garam masala, cornflour, all-purpose flour, salt, yogurt, and lemon juice. This not only enhances the flavor but also helps in achieving a uniform crispiness when fried. For an extra layer of flavor, consider adding a pinch of asafoetida or a dash of soy sauce to the marinade.

• chicken, boneless - Substitute with paneer cubes: Paneer provides a similar texture and can absorb the flavors well, making it a good vegetarian alternative.

• ginger garlic paste - Substitute with freshly grated ginger and minced garlic: Freshly grated ginger and minced garlic can provide a more intense flavor.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper has a similar heat level and can be used in the same quantity.

• turmeric powder - Substitute with saffron: Saffron can add a similar color and a unique flavor, though it is more expensive.

• garam masala - Substitute with curry powder: Curry powder can provide a similar blend of spices, though the flavor profile will be slightly different.

• cornflour - Substitute with rice flour: Rice flour can provide a similar crispiness when frying.

• all-purpose flour - Substitute with chickpea flour: Chickpea flour can add a nutty flavor and is also gluten-free.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• yogurt - Substitute with buttermilk: Buttermilk can provide a similar tangy flavor and tenderizing effect.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• oil - Substitute with ghee: Ghee can add a richer flavor and is suitable for deep frying.

• curry leaves - Substitute with bay leaves: Bay leaves can add a different but complementary flavor, though they should be removed before serving.

• green chilies - Substitute with jalapeños: Jalapeños can provide a similar level of heat and are readily available.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.

• Transfer the cooled chicken into an airtight container. If you have a large batch, consider using multiple containers to avoid overcrowding.

• For short-term storage, place the container in the refrigerator. The chicken will stay fresh for up to 3-4 days.

• For longer storage, place the chicken in a freezer-safe container or zip-lock bag. Ensure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date of storage. This helps in keeping track of its freshness.

• When ready to reheat, if refrigerated, you can use a microwave or oven. For the microwave, place the chicken on a microwave-safe plate and cover it with a damp paper towel to retain moisture. Heat in short intervals, checking frequently.

• If using an oven, preheat to 350°F (175°C). Place the chicken on a baking sheet and cover with aluminum foil. Heat for about 10-15 minutes or until warmed through.

• For frozen chicken, thaw it in the refrigerator overnight before reheating. Follow the same reheating instructions as for refrigerated chicken.

• To maintain the crispy texture, consider reheating the chicken in an air fryer. Preheat the air fryer to 350°F (175°C) and heat for 5-7 minutes, shaking the basket halfway through.

• Avoid reheating the chicken multiple times, as this can lead to a loss of flavor and texture. Reheat only the portion you plan to consume.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken 65 on a baking sheet lined with parchment paper.
  3. Cover the chicken loosely with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes or until the chicken is warmed through.
  5. Remove the foil for the last 5 minutes if you want to regain some crispiness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of oil or butter to the pan.
  3. Place the leftover chicken 65 in the skillet.
  4. Stir occasionally and heat for about 5-7 minutes until the chicken is hot and crispy.

• Microwave Method:

  1. Place the leftover chicken 65 on a microwave-safe plate.
  2. Cover the chicken with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes.
  4. Check and stir the chicken, then continue to microwave in 30-second intervals until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover chicken 65 in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for crispiness and heat for an additional 1-2 minutes if needed.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the leftover chicken 65 in the steamer basket.
  3. Cover and steam for about 5-7 minutes until the chicken is heated through.
  4. This method helps retain moisture but may not keep the chicken as crispy.

• Mixing bowl: A large bowl used to combine the chicken with the marinade ingredients.

• Deep fryer: An appliance used to heat oil and fry the marinated chicken pieces until golden brown and crispy.

• Deep pan: An alternative to a deep fryer, used to heat oil and fry the chicken.

• Tongs: A tool used to handle the chicken pieces while frying and to remove them from the oil.

• Paper towels: Used to drain excess oil from the fried chicken pieces.

• Slotted spoon: Useful for removing the chicken pieces from the oil without taking too much oil with them.

• Measuring spoons: Used to measure out the spices, cornflour, all-purpose flour, and other ingredients accurately.

• Knife: Used to cut the chicken into small pieces and to slit the green chilies.

• Cutting board: A surface used for cutting the chicken and green chilies.

• Whisk: Useful for mixing the marinade ingredients thoroughly.

• Serving plate: Used to serve the hot Chicken 65 garnished with fried curry leaves and green chilies.

Marinate in advance: Prepare the chicken and marinate it the night before to save time on the day of cooking.

Use pre-cut chicken: Buy boneless chicken that is already cut into small pieces to skip the cutting step.

Batch fry: Fry the chicken pieces in larger batches to reduce the overall frying time.

Prep garnishes early: Have the curry leaves and green chilies ready before you start frying the chicken.

Use a deep fryer: A deep fryer can maintain a consistent temperature, making the frying process faster and more efficient.