Restaurant Style Chicken 65 Recipe
This Restaurant Style Chicken 65 is a delightful South Indian appetizer, bursting with flavor and spices, making it a perfect addition to any meal or a delicious snack on its own. The chicken is marinated in a fragrant mix of spices and yogurt, giving it a tender and juicy texture, then fried to perfection for a crispy finish. Serve it alongside Vegetable Biryani and Mooli Raita for a truly special dining experience. Let’s dive into the details of this flavorful recipe, including the ingredients, nutritional information, and step-by-step instructions to ensure your dish turns out perfectly.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breasts (cut into pieces) | 250 grams |
| Garlic (pounded to a paste) | 4 cloves |
| Red chili powder | 1 teaspoon |
| Black pepper powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Lemon juice | 1 (from 1 lemon) |
| Salt | To taste |
| Gram flour (besan) | 1 tablespoon |
| Curd (Dahi / Yogurt) | 1/4 cup |
| Red chili powder | 2 teaspoons |
| Sugar | 1 teaspoon |
| Garlic (crushed) | 4 cloves |
| Vinegar | 2 teaspoons |
| Curry leaves | 1 sprig |
| Sunflower oil | As needed for frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 24 g |
| Carbohydrates | 12 g |
| Fat | 18 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 200 mg |
Instructions
-
Marinate the Chicken:
To begin the preparation of the Restaurant Style Chicken 65, place the cut chicken pieces in a bowl. Add the red chili powder, turmeric powder, black pepper powder, pounded garlic, lemon juice, and salt. Mix everything thoroughly to ensure that the chicken is well-coated with the marinade. Once mixed, cover the bowl with plastic wrap or a lid and allow it to marinate for at least one hour, preferably longer, to let the flavors infuse into the chicken. -
Prepare the Curd Mixture:
In a separate small bowl, combine the gram flour, curd, an additional two teaspoons of red chili powder, crushed garlic, vinegar, and sugar. Whisk the ingredients together until you achieve a smooth paste. This mixture will provide a flavorful coating for the chicken. -
Fry the Chicken:
Heat sunflower oil in a large frying pan over medium heat. Once the oil is hot, take each marinated chicken piece and dip it into the curd mixture, allowing any excess to drip off before placing it carefully into the hot oil. Cook the chicken for about 8 to 10 minutes, turning occasionally, until each piece is golden brown and crispy on the outside and cooked through on the inside. Once cooked, remove the chicken from the pan and transfer it to a plate lined with paper towels to absorb any excess oil. -
Fry the Curry Leaves:
In the same pan, drizzle a little more sunflower oil if necessary and heat it again. Once hot, add the sprig of curry leaves to the pan and let it cook for about 10 seconds until they become crispy and fragrant. Be cautious as the curry leaves may splatter. -
Serve:
Carefully pour the hot, fried curry leaves over the crispy chicken pieces on the plate. Serve the Restaurant Style Chicken 65 hot, garnished with lemon wedges or fresh herbs, if desired. This dish pairs beautifully with a side of Vegetable Biryani and Mooli Raita, making it an ideal choice for a delightful Sunday lunch or a special gathering.
Tips for Perfect Chicken 65
- Marination Time: For the best flavor, consider marinating the chicken overnight in the refrigerator. This will enhance the taste and tenderness of the meat.
- Oil Temperature: Ensure the oil is hot enough before frying the chicken; if the oil is not hot, the chicken may absorb too much oil and become greasy rather than crispy.
- Crispy Texture: Avoid overcrowding the pan while frying to maintain the oil temperature and achieve a crispy texture.
With its vibrant colors and mouthwatering taste, Restaurant Style Chicken 65 is not just a treat for the palate but also a feast for the eyes. Enjoy making this recipe and delight your family and friends with a truly South Indian delicacy!
