Meal Prep · Indian
Hyderabad Style Chicken 65
A fiery and flavorful South Indian fried chicken appetizer, perfect for any occasion.
Ingredients
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Step-by-step- In a large bowl, combine chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, garam masala, black pepper powder, cornstarch, all-purpose flour, beaten egg, and salt. Mix well to ensure all chicken pieces are evenly coated. Marinate for at least 30 minutes, or preferably 1-2 hours in the refrigerator.
- Heat oil for deep frying in a heavy-bottomed pan or wok over medium-high heat. Once hot, carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan.
- Fry the chicken until golden brown and cooked through, about 5-7 minutes per batch. Remove with a slotted spoon and place on paper towels to drain excess oil. Set aside.
- For the tempering, heat 2 tbsp oil in a separate pan. Add mustard seeds and cumin seeds, let them splutter.
- Add curry leaves and slit green chilies. Sauté for a minute until fragrant.
- Reduce heat to low and add the whisked yogurt, stirring continuously to prevent curdling. If using, add a pinch of red food color for a vibrant hue.
- Cook the yogurt mixture for 2-3 minutes until it thickens slightly and the oil separates. Be careful not to overcook or curdle the yogurt.
- Add the fried chicken pieces to the tempering mixture and toss well to coat evenly. Cook for another 2-3 minutes, allowing the flavors to meld.
- Garnish with freshly chopped coriander leaves and serve hot as an appetizer.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 30 g |
| Carbohydrates | 15 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chicken 65 in an airtight container in the refrigerator. The texture may soften slightly upon storage.
Freezer Not recommended
While technically possible, freezing cooked Chicken 65 is not recommended as the texture of the fried chicken and the sauce can become soggy and lose its crispness upon thawing and reheating.
Reheat Stovetop/Oven
For best results, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or in a pan on the stovetop over medium heat until warmed through, to regain some crispness. Avoid microwave for best texture.
Chef’s Corner
- For extra crispiness, you can double-fry the chicken: fry once until lightly golden, remove, increase oil temperature, then fry again until deeply golden and crisp.
- Adjust the spice level by increasing or decreasing the red chili powder and green chilies according to your preference. Kashmiri chili powder gives color without too much heat.
- Ensure the yogurt is at room temperature before adding to the tempering to prevent it from curdling when it hits the hot pan. Whisk it well until smooth.
